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Christmas Yule Log 3 Chocolates
Festive log made of a moist chocolate sponge, a milk chocolate praline crunchy layer, and three mousses of dark, white and milk chocolate. Ideal for the Christmas meal, it requires several steps but remains accessible to motivated pastry chefs.
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Cost Breakdown
Critical Success Points
- • Melt the dark chocolate and butter
- • Baking the sponge
- • Melt the milk chocolate and add the praline
- • Melt the three chocolates for the ganaches
- • Prepare the custard
- • Add the sponge and the crunchy layer
- • Finishing with the velvet spray
Safety Warnings
- • Handle melted chocolate carefully to avoid burns.
- • Do not overheat the gelatin, otherwise it loses its gelling power.
- • Use very cold utensils to whip the cream in order to obtain a firm whipped cream.
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