Belgian Yule Log Cake - Puratos

Ingredients

Working Method

Mix well all ingredients for 3 – 5 minutes until homogenous
Bake temperature 180C for 15 – 18 minutes depends on size

Mango N Passion Cremeux

Soak gelatin into water for 5 minutes
Boil the puree and cook egg and sugar until 82C
Warm gelatin and fold into mixture

Belcolade Chocolate Mousse

Soak gelatin with water for 5 minutes
Boil cream and mix into chocolate.
Whip up whipping cream and fold into Chocolate mixture
Last, melt gelatin and slowly fold into mousse mixture

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