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Health & Well-Being Yule Log

Health & Well-Being Yule Log Recipe: Sugar-Reduced Yule Log with A Cherry Filling

Ingredients

Working method

Sponge Cake
In a mixer with a whisk attachment whip all ingredients together for 7 minutes at high speed. Spread at 6 mm on baking paper and bake. Slide it out of the baking tray as soon it comes out of the oven to avoid carryover baking and drying of the sponge. Cover with baking paper and a tray for 20 minutes
Chocolate Diplomat
In a mixer with a whisk attachment mix the cremyvit classic and water for 5minutes at medium speed. Melt the chocolate to 40°C and add it to the custard cream. Whip the cream to a stiff peak and fold it into the chocolate custard. spread 150 gr on top of the ganache.
Fruit Filling
Line up a PVC pipe of 55 cm long and 3cm diameter with guitard sheet and pipe the Topfil Finest Cherry 70% into it and freeze.
Ganache
Warm up he Festipak and glucose to 80°C and pour over the chocolate, use an immersion blender for a good emulsion. Use right away or store in the refrigerator. Then, melt the ganache to 35°C and spread onto the baked sponge.
Crunchy Layer
Melt the chocolate to 40°C, add the praline and the Crousticrep gently until allingredients are well coated to avoid humidity impact in the product. Spread uneven pieces on a baking paper and let set before sifting some powder sugar on top.
ASSEMBLING
Spread the melted ganache on top of the sponge cake and give it some time to set before adding the diplomate cream and the tube of frozen Topfil Finest Cherry 70%. Roll the Buche and close the log with baking paper. store in the freezer until the cream is fully set. With a spatula, spread the rest of the diplomate cream and use a stipe of acetate to smooth the cream, with a Saint-Honore nozzle pipe some stipe top of the buche. Then add the crunchy pieces on top of the buche.

Discover Nutrition info

267.89Kcal
Energy

1117.16Kj
Energy

14.83g
Fat

10.66g
Saturates

26.83g
Carbohydrates

16.33g
Sugars

*

DISCOVER OUR

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