Xmas yule log with chocolate parfait

ingredients	preparation
375g raw almond powder 300g icing sugar 540g egg white 150g cream 20g starch 100g 70-30-38NV	Mix all ingredients except the chocolate. Add melted chocolate and mix well. Cook at 180°C for 15 minutes.

ingredients

preparation

Mix all ingredients except the chocolate. Add melted chocolate and mix well. Cook at 180°C for 15 minutes.

ingredients	preparation
250g Whole milk 200g glucose 10g coffee beans 150g egg yolks 150g sugar 360g CHD-Q67MAD 400g whipped cream	Boil milk with the glucose and coffee beans. Mix egg yolks and sugar, then add to the milk and cook to 85°C. Strain over chocolate and cool to 40°C. Add the whipped cream.

ingredients	preparation
166g sugar 54g water 110g egg yolks 52g gelatin mass 187g CHK-R30GOLD 83g Cointreau 2g orange zest 747g whipped cream	Boil sugar and water to 118°C and pour mixture over whipped egg yolks. When sabayon is at 40°C, add melted gelatine mixed with Cointreau and orange zests. Fold in the whipped cream.

ingredients	preparation
180g sugar 180g glucose 90g water 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.

ingredients

preparation

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.

ingredients	preparation
180g sugar 180g glucose 90g water 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.

ingredients

preparation

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.

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.

Recipe