Health & Well-Being Yule Log

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Tegral Biscuit		950g
Whole Eggs		1000g
Water		50g
Belcolade Cacao Powder CP1 Cacao-Trace		50g

Water		1000g
Cremyvit Classic 30% Sugar Reduced		375g
Belcolade Selection Noir 55 Sugar Reduced Cacao-Trace		550g
Festipak		1925g

Festipak		300g
Belcolade Selection Noir 55 Sugar Reduced Cacao-Trace		445g
Glucose		120g

Belcolade Selection Noir 55 Sugar Reduced Cacao-Trace		300g
Crousticrep Blond		300g
PatisFrance Praliné Noisette IGP Piémont 62%		300g

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.

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Health & Well-Being Yule Log