Apricot and hazelnut praline yule log
To many people, Christmas is all about getting together with their loved ones to share a wonderful experience around the table. Is there a better way to celebrate than by sharing a wonderful dessert, boasting with taste? This Xmas yule log may bring the grand finale you're looking for: hazelnut praline, apricot and chocolate. A dessert that will definitely bring great joy.
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/6ab27ac63ed9825119dbae76f75e1176.png?itok=1JsCva-e)
Sacher biscuit
ingredients | preparation |
---|---|
|
Emulsify in the cutter. |
|
Whip up and carefully mix in the almond emulsion. |
|
Add. |
|
Mix in. |
Spread out on a Silpat baking tray and bake for 10 min. at 190°C in a fan oven. |
Caramelised apricots
ingredients | preparation |
---|---|
|
Caramelise. |
|
Quench the caramel with Amaretto. |
|
Boil and add. |
|
Add. |
Pour into a Flexipan® bûche mould (ref. 01464) and freeze. |
Panna cotta praliné
ingredients | preparation |
---|---|
|
Boil and leave to infuse. |
|
Mix in. |
|
Mix in. |
Pour over the apricots in the bûche mould and freeze. |
Extra-bitter chocolate mousse
ingredients | preparation |
---|---|
|
Heat the syrup in the microwave and whip up with the eggs. |
|
Melt at 50°C and mix in. |
|
Mix in. |
Apricot syrup
ingredients | preparation |
---|---|
|
Mix. |
Ganache icing
ingredients | preparation |
---|---|
|
Boil. |
|
Pour the syrup over it and mix. |
Leave to cool overnight and glaze at 35-40°C. |