The Christmas Log
Flavors : Vanilla – Chocolate – Pecan.
RECIPE INFO
Servings
8
Time to make
2h30
Cooking time
15-20 min.
LIST OF INGREDIENTS
Pecan/Almond praline
| Ingredients | Quantity |
|---|---|
| Pecan nuts | 100 g |
| Whole almond | 100 g |
| Superfine sugar | 140 g |
| Fleur de sel | 2 g |
Creamy caramel
| Ingredients | Quantity |
|---|---|
| Superfine sugar | 95 g |
| Glucose syrup | 100 + 50 g |
| Milk | 50 g |
| Vanilla powder | 2 g |
| Whipping cream (+30% fat) | 200 g |
| Fleur de sel | 2 g |
| Semi-salted butter | 70 g |
Chocolate cream
| Ingredients | Quantity |
|---|---|
| Semi-skimmed milk | 100 g |
| Whipping cream (+30% fat) | 100 g |
| Egg yolk | 25 g |
| Superfine sugar | 10 g |
| 70% dark chocolate | 100 g |
Brownie
| Ingredients | Quantity |
|---|---|
| Dark chocolat | 80 g |
| Butter | 45 g |
| Superfine sugar | 20 g |
| Brown sugar | 20 g |
| Pastry flour | 15 g |
| Cocoa powder | 1 tsp |
| Whole egg | x1 |
| Pecans | 50 g |
Feuillantine
| Ingredients | Quantity |
|---|---|
| Milk chocolate | 15 g |
| Almond/Pecan praline | 60 g |
| Crispy lace crepes (gavottes) | 30 g |
Vanilla mousse
| Ingredients | Quantity |
|---|---|
| Whole milk | 120 g |
| Whipping cream (+30% fat) | 20 + 260 g |
| Vanilla bean | x1 |
| Gelatin powder (200 blooms) | 8 g |
| Water | 48 g |
| White chocolate | 200 g |
