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Chocolate Caramel Yule Log
Gourmet Christmas Yule log composed of a creamy caramel insert, a moist almond‑cocoa biscuit, a chocolate praline crunchy layer, a chocolate mousse in entremet style, and a chocolate mirror glaze decorated with golden chocolate leaves. Ideal for New Year's Eve.
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Cost Breakdown
Critical Success Points
- • Gelatin hydration (caramel)
- • Caramel preparation
- • Deglaze the caramel
- • Cooking the caramel custard
- • Incorporating the gelatin (caramel)
- • Gelatin hydration (mousse)
- • Biscuit baking
- • Assembling the insert
- • Preparing the chocolate mousse
- • Assembling the Yule log
- • Preparing the glaze syrup
- • Assembling the mirror glaze
- • Glazing the Yule log
Safety Warnings
- • The caramel is very hot; wear kitchen gloves or use a long-handled tool to avoid burns.
- • Use a cooking thermometer to not exceed 82 °C when cooking the custard.
- • The mirror glaze is at 30‑32 °C; handle carefully to avoid splatters.
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