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.

Christmas log
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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