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Very easy
Hazelnut cappuccino vanilla Yule log
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Very easy
Ingredients
• Equipment:
• 30cm(L)x4cm(W) Debuyer gutter mould for the insert
• Silikomart log mould 25cm(L) x 9cm(W) x 7cm(H)
• Hazelnut praliné:
• 400 g hazelnuts
• 250 g caster sugar
• 70 g water
• Cappuccino crémeux:
• 16 g instant cappuccino (powder)
• 30 g sugar
• 3 egg yolks
• 188 g liquid cream
• 2 g gelatine 200 blooms
• Ladyfinger sponge:
• 30 g sugar
• 30 g flour
• 1 egg
• 1 pinch of salt
• Praliné crunch:
• 40 g hazelnut praliné
• 20 g lace crêpes
• 15 g milk chocolate
• Vanilla mascarpone cream:
• 250 g mascarpone
• 345 g single cream
• 3 egg yolks
• 2 g vanilla caviar
• 90 g sugar
• 4.5 g gelatine 200 blooms
• 40 g water
• White chocolate glaze and cappuccino glaze:
• 150 g white chocolate
• 105 g liquid cream
• 25 g cappuccino
• 105 g water
• 165 g sugar
• 36 g glucose
• 9 g powdered gelatine 200 blooms + 54 g cold water
Preparation
• Hazelnut praliné:
• Toast the hazelnuts at 160°C for 15 minutes.
• In a pan, pour the water and the sugar. Cook until the mixture reaches 121°C. Add the toasted hazelnuts.
• Mix so the hazelnuts are well coated in the water/sugar mixture.
• Cook until the syrup caramelises.
• Pour the caramelised hazelnuts onto a sheet of baking paper and leave to cool.
• Once the hazelnuts have cooled, pour into a blender.
• Blend until you get a semi-liquid texture.
• Cappuccino crémeux:
• Hydrate the gelatine in a bowl of cold water
• Mix the egg yolks with the sugar.
• In a saucepan, heat the cream, then add the cappuccino powder.
• Pour the cream/cappuccino mixture over the egg yolk/sugar mixture then return to the heat until 82/83°C.
• Off the heat, add the wrung-out gelatine.
• Pour the crémeux into the insert mould, leaving a little room for the hazelnut praliné.
• Keep in the freezer for 3 hours then place about 3 tablespoons of hazelnut praliné on top.
• Freeze overnight.
• Ladyfinger sponge:
• Whip the egg white with the sugar and the salt. Add the egg yolk then the sifted flour.
• Form a rectangle of about 26cm x 11cm.
• Bake for 10-15 minutes at 180°C.
• Leave to cool then cut a band of 25cm by 7 cm.
• Praliné crunch:
• Melt the milk chocolate.
• Add the hazelnut praliné and the lace crêpes.
• Spread the crunch over the ladyfinger sponge then freeze.
• Vanilla mascarpone cream:
• Whip the single cream and keep in the fridge.
• Hydrate the gelatine in a bowl of cold water.
• Heat the mascarpone. Off the heat, add the wrung-out gelatine then mix well.
• With a beater, whip the egg yolks with the vanilla caviar. Heat the water and the sugar to 117°C, then add this water/sugar mixture to the egg yolks while continuing to whisk.
• The mixture should have thickened well.
• Add the mascarpone. When the mixture is lukewarm, add the whipped cream.
• Assembly:
• Pour half the vanilla mascarpone cream into the log mould.
• Place the cappuccino/praliné insert, pressing lightly.
• Pour in some vanilla mascarpone cream then the crunch/ladyfinger sponge (you will have some cream left).
• Freeze for at least one night.
• Glaze:
• Soak the gelatine in a bowl of cold water.
• In a bowl, pour the white chocolate and the liquid cream.
• In a saucepan, pour the water, the glucose and the sugar over low heat. When the mixture reaches 103°C, pour the syrup into the bowl and add the wrung-out gelatine. Mix with a hand blender, taking care not to incorporate air into the mixture to avoid bubbles.
• Take half the glaze, and add the cappuccino to it with the blender.
• When the glazes reach 35/38°C, unmould the log, set it on a rack then pour the white chocolate glaze then make stripes with the cappuccino glaze.
• Decorate the log with hazelnuts and crunchy cereals.
• Leave to defrost.
• Enjoy!
Other recipes using this product…
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GEORGES M.
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FAQ
How to use dried fruit purees & plant-based drinks?
You can use nut purees in your recipes as a substitute for fat, in both sweet and savory dishes. For example: in a sauce, as a pie crust, in pastries, etc. Plant-based drinks can be enjoyed as a refreshing beverage or also used in your recipes. Check out our recipes: recipe ideas link.
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We carefully select our ingredients from rigorously chosen suppliers. Depending on the product, our dried fruits, seeds, and ingredients may come from France, Europe, or countries outside the European Union. Most of our ingredients are organically grown, but we also offer conventional products, always selected for their quality and taste. Discover all our origins on our Origins page.
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My product has oil on the surface, what should I do?
Due to temperature variations, a surface layer of oil containing unsaturated fatty acids, vitamins, and minerals may form. In this case, stir before consuming. You can store your product with the lid facing down 😉.
What is the composition of our dried fruit purees?
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What are the benefits of consuming our dried fruit purees?
Rich in healthy fats, plant-based proteins, fiber, vitamins, and minerals, these 100% organic dried fruit purees are both nutritious and satisfying. They provide quality energy, contribute to the proper functioning of the body, and easily fit into a balanced diet. Made with organically grown fruit, they are natural, additive-free, and environmentally friendly.