Milky Chocolate Yule Log - Puratos

Ingredients

FAOL_Christmas Recipe

Working Method

Moist Chocolate Cake

Mix all together at medium speed for 3 minutes. Bake at 180°C for about 13 minutes.

Caramel Passion Mousse

Soak gelantine with water for 5 minutes.
Semi whip the cream.
Cook sugar to caramel.
Boil the passion fruit puree and add into caramel base.
Warm milk and add in Belcolade Blanc Selection to make a ganache.
Add the caramel base into chocolate ganache base. Lastly fold the cream into mixture.

Glaze

Mix and warm the glaze at 45°C and cool to 35°C-37°C before use.

Recipe Complexity

Complexity level:

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