Sustainable Yule Log

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Easy Biscuit 60%		1000g
Whole Eggs		1000g
Water		50g
Acti Sugar Replacer		160g
Belcolade Cacao Powder CP1 Cacao-Trace		50g

Ambiante		300g
Belcolade Selection Noir 55 Cacao-Trace		445g
Glucose		120g

Tegral Patacrout		900g
Belcolade Cacao Powder CP1 Cacao-Trace		50g
PatisFrance Noisette Rapées		50g
Mimetic Incorporation		400g
Whole Eggs		100g

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.
Ganache		Bring the Ambiante and glusose to 85°C and pour over the chocolate. Use rightaway or store in the refrigerator, then melt the ganache to 35°C and spread 250gr onto the baked castella 60X40cm.
Cream Filling & Decoration		Whip the Ambiante chocolate to stiff peak to be spread on top of the ganacheand be spread on top of the buche.
Crunchy Layer		In a mixing bowl with a paddle attachment mix all ingredients into ahomogenous dough. Laminate to 3mm Shape and bake it.
Assembling		Spread the melted ganache on top of the sponge cake, and give it some time to set before adding the whipped Ambiante chocolate. Roll the buche and close the log with a baking paper, store in the fridge or freezer until the cream is fully set . With a spatula spread unevenly the rest Ambiante Chocolate Flavor to give a bark texture on top of the log. add a strip of Tegral Patacrout on top of the Buche and pipe some dots of Ambinate Chocolate Flavor as decoration.

	Energy	Energy	Fat	Saturates	Carbohydrates	Sugars	Fibers	Protein	Salt
	324.26Kcal	1357.46Kj	15.35g	10.4g	39.25g	20.69g	2.69g	5.11g	0.51mg

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Sustainable Yule Log