Hazelnut xmas yule log

Recipe

Hazlenut praline insert

ingredients	preparation
200g cream 50g egg yolks 36g sugar 14g gelatin mass 40g PRA-CLAS	Mix sugar and egg yolks, heat the cream. Cook at 85°C, then add. Add gelatine and cool.

Biscuit without flour

ingredients	preparation
70g eggs 24g egg yolks 180g caster sugar 40g lemon puree 130g cream 230g raw almond powder 35g cream powder 50g egg white 30g caster sugar 12g potato flour	Mix all ingredients except the egg whites, sugar and potato starch. Make a meringue with eff whites, sugar and potato starch, then fold in? Bake at 170°C for 20 mins.

Callebaut® Gold Mousse

ingredients	preparation
35g lime puree 12g glucose 2g cinnamon stick 150g CHK-R30GOLD 15g cocoa butter 22g gelatin mass 270g whipped cream	Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 35°C.

Lemon cream

ingredients	preparation
140g sugar 12g ice cream stabiliser 18g NH pectin 90g egg yolks 280g lemon puree 340g water 140g dairy butter	Mix sugar, stabilizer and pectine with egg yolks. Heat puree and water, add dry ingredients and cook at 85°C. Mix well and cool.

Callebaut® Gold Glazing

ingredients

preparation

180g

sugar
180g

glucose
2g

IBC gold powder
300g

CHK-R30GOLD
120g

sweetened concentrated milk
80g

gelatin mass
100g

mirror glaze

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. Use Callebaut® Finest Belgian Caramel Chocolate Gold at 40°C.

Use at 40°C.

Chocolate biscuit

ingredients	preparation
296g egg white 270g sugar 196g egg yolks 89g cocoa powder	Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.

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