CHOCOMANIA

Praline Yule Log

The festive season is fast approaching, bringing with it the perfect opportunity to try out this delicious apricot and hazelnut praline Yule log, created by Alexandre Bourdeaux, chef and owner of Pastry & Chocadvice Belgium.

1. Ingredients

SACHER BISCUIT 200g Callebaut almond paste 75g powdered sugar

120g egg yolks

100g whole eggs

180g egg white

75g granulated sugar

60g sifted flour

60g Callebaut - Cocoa Powder 60g melted butter

Preparation

Emulsify the almond paste, powdered sugar, egg yolks and whole eggs. Whip the egg whites and granulated sugar, and carefully fold into the initial paste. Add the sifted flower and cocoa powder then mix in the melted butter. Spread out on a silicon baking tray and bake for 10 minutes at 190 degrees in a fan oven.

2. CARAMELISED APRICOTS Ingredients 100g granulated sugar 50g honey 2g coriander powder 40g amaretto liqueur 250g apricot cubes 10g gelatin

Preparation

Caramelize the granulated sugar, honey and coriander powder. Quench the caramel with the Amaretto. Boil the mixture and add in the apricot cubes. Bring down, adding the gelatin while the mix is warm. Pour into a Flexipan bûche mold and freeze.

3. PANNA COTTA PRALINÉ

Ingredients

45g milk

1g lemon zest

21g gelatin

45g Callebaut Hazelnut Praline Paste 225g cream

Preparation

Boil the milk and lemon zest, and allow to infuse. Mix in the gelatin and Hazelnut Pralines mix by Callebaut. Mix in the cream. Pour over the apricots in the bûche mold and freeze.

4. EXTRA-BITTER CHOCOLATE MOUSSE: Ingredients 130g syrup

90g egg yolks

120g whole eggs

315g Callebaut Dark Chocolate - Recipe N° 70-30-38 560g whipped cream

Preparation

Heat the syrup in the microwave and whip in the eggs. Melt the chocolate at 50 degrees, and mix into the microwaved mix. Then stir in the whipped cream.

5. APRICOT SYRUP: Ingredients

80g apricot puree 160g sugar syrup 100g water

Preparation

Mix the apricot puree with the sugar syrup and water.

6. GANACHE ICING Ingredients 120g syrup

125g cream

30g glucose

60g Callebaut Dark Chocolate - Recipe N° 811 250g Callebaut Bakers Hard Compound Coating Dark

Preparation

Boil the syrup, cream and glucose. Pour the syrup over the chocolates and mix. Leave to cool overnight at 35-40 degrees.