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
Sacher biscuit
| ingredients | preparation |
|---|---|
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Emulsify in the cutter. |
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Whip up and carefully mix in the almond emulsion. |
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Add. |
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Mix in. |
Spread out on a Silpat baking tray and bake for 10 min. at 190°C in a fan oven. |
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Caramelised apricots
| ingredients | preparation |
|---|---|
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Caramelise. |
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Quench the caramel with Amaretto. |
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Boil and add. |
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Add. |
Pour into a Flexipan® bûche mould (ref. 01464) and freeze. |
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Panna cotta praliné
| ingredients | preparation |
|---|---|
|
Boil and leave to infuse. |
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Mix in. |
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Mix in. |
Pour over the apricots in the bûche mould and freeze. |
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Extra-bitter chocolate mousse
| ingredients | preparation |
|---|---|
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Heat the syrup in the microwave and whip up with the eggs. |
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Melt at 50°C and mix in. |
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Mix in. |
Apricot syrup
| ingredients | preparation |
|---|---|
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Mix. |
Ganache icing
| ingredients | preparation |
|---|---|
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Boil. |
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Pour the syrup over it and mix. |
Leave to cool overnight and glaze at 35-40°C. |
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