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A Barry Callebaut Brand
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  1. Home
  2. Haiti & Café Crokine Chocolate Bar

Hazelnut xmas yule log

Recipe

  1. Hazlenut praline insert
  2. Biscuit without flour
  3. Callebaut® Gold Mousse
  4. Lemon cream
  5. Callebaut® Gold Glazing
  6. Chocolate biscuit

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. 

Discover more recipes

Xmas yule log with chocolate parfait

Xmas yule log with chocolate parfait

Bûche de Noël

Bûche de Noël

White chocolate yule log

White chocolate yule log

Mango caramel log cake

Lime bûche

Lime bûche

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