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Sustainable Yule Log

Sustainable Yule Log Recipe: Indulgent and Fair-Trade Yule Log Recipe

Ingredients

Working method

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.

Discover Nutrition info

324.26Kcal
Energy

1357.46Kj
Energy

15.35g
Fat

10.4g
Saturates

39.25g
Carbohydrates

20.69g
Sugars

*

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