2020-08-13 / test@t
Christmas log
A very tasty log, everything in it is wonderful: nutty biscuit, coconut praline, dried apricot jam with lemon sourness, and white chocolate mousse. Dessert composition: - White chocolate mousse - Dried apricot and lemon jam - Hazelnut biscuit - Coconut praline - White chocolate frame (I have replaced it with mirror glaze) Mold size for this log: length - 26 cm, height / depth 5.5 cm, width at the top (widest) 10 cm.
Ingredients
- white chocolate 193 g
- cream 33% 76 g
- gelatin 8 g
- Bomb paste 56 г
- Italian meringue 93 g
- whipped cream 33% 326 g
- Bomb paste: сахар 28 г
- water 7 g
- egg yolks 21 g
- for Italian meringue: egg white 1 pc.
- water 19 g
- sugar 63 g
- for dried apricot jam: dried apricots 43 g
- butter 5 g
- sugar 5 g
- lemon juice 40 g
- apricot jam 83 g
- basil 5 g
- pectin 2 g
- sugar for pectin 2 g
- for nut biscuit: icing sugar 20 g
- walnut flour 10 g
- almond flour 10 g
- chicken eggs 35 g
- wheat flour 10 g
- egg whites 33 g
- sugar 6 g
- melted butter 11 g
- for coconut praline: white chocolate 40 g
- coconut oil 20 g
- coconut flakes 20 g
- waffle chips (feuillantine) 36 g
- for mirror glaze: sugar 180 g
- water 45 g
- cream 33% 200 g
- milk 45 g
- glucose syrup 60 g
- gelatin 6 g
STEP-BY-STEP COOKING RECIPE
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