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Equinox Yule Log in the style of Cyril Lignac and Benoît Couvrant
Yule log inspired by Cyril Lignac's Equinox entremet, composed of a caramel‑vanilla cream, a vanilla ganache, an almond sponge, a speculoos‑praline crunch, and an anthracite gray coating. Ideal for celebrations, it combines crunchy and silky textures with nostalgic flavors of caramel, vanilla and hazelnut.
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Cost Breakdown
Critical Success Points
- • Hydrating gelatin sheets (ganache)
- • Preparing the caramel
- • Tempering the caramel and cooking the custard
- • First layer of ganache in the mold
- • Applying the anthracite gray coating
Safety Warnings
- • The caramel reaches over 150 °C: handle with care to avoid burns.
- • Boiling cream can splash hot droplets; wear oven mitts.
- • The spray gun uses very hot chocolate; work in a ventilated space.
- • Gelatin must stay hydrated and not be contaminated by dirty surfaces.
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