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  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

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

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
  1. Sacher biscuit
  2. Caramelised apricots
  3. Panna cotta praliné
  4. Extra-bitter chocolate mousse
  5. Apricot syrup
  6. Ganache icing

Sacher biscuit

ingredients preparation
  • 200g
    almond paste
  • 75g
    caster sugar
  • 120g
    egg yolks
  • 100g
    whole egg(s)

Emulsify in the cutter.

  • 180g
    egg white
  • 75g
    granulated sugar

Whip up and carefully mix in the almond emulsion.

  • 60g
    sifted flour
  • 60g
    CP

Add.

  • 60g
    melted butter

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
  • 100g
    granulated sugar
  • 50g
    honey
  • 2g
    coriander powder

Caramelise.

  • 40g
    amaretto liqueur

Quench the caramel with Amaretto.

  • 250g
    apricot cubes

Boil and add.

  • 10g
    gelatin

Add.

Pour into a Flexipan® bûche mould (ref. 01464) and freeze.

Panna cotta praliné

ingredients preparation
  • 45g
    milk
  • 1
    lemon zest

Boil and leave to infuse.

  • 21g
    gelatin
  • 45g
    PRA

Mix in.

  • 225g
    cream

Mix in.

Pour over the apricots in the bûche mould and freeze.

Extra-bitter chocolate mousse

ingredients preparation
  • 130g
    syrup
  • 90g
    egg yolks
  • 120g
    whole egg(s)

Heat the syrup in the microwave and whip up with the eggs.

  • 315g
    70-30-38NV

Melt at 50°C and mix in.

  • 560g
    whipped cream

Mix in.

Apricot syrup

ingredients preparation
  • 80g
    apricot puree
  • 160g
    sugar syrup 30 baume
  • 100g
    water

Mix.

Ganache icing

ingredients preparation
  • 120g
    syrup
  • 125g
    cream
  • 30g
    glucose

Boil.

  • 60g
    811NV
  • 250g
    S12-HP35NV

Pour the syrup over it and mix.

Leave to cool overnight and glaze at 35-40°C.

Discover more recipes

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Power yule log

White chocolate yule log

White chocolate yule log

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