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Milk Chocolate Yule Log with Coconut and Honey Whipped Cream
A festive Yule log made of a chocolate‑almond crunchy layer, a coconut dacquoise, a silky milk chocolate mousse, and a honey whipped cream, all covered with a white veil made from cocoa butter and decorated with chocolate ribbons.
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Critical Success Points
- • Soften the butter without melting it completely
- • Whip the egg whites to stiff peaks
- • Gently fold the dry ingredients into the meringue
- • Temper the chocolate to 30‑31 °C for the ribbons
- • Freeze each step to ensure structural stability
Safety Warnings
- • Handle the hot oven (170‑180 °C).
- • Melt the chocolate carefully to avoid burns.
- • Use a very sharp knife to cut the dacquoise strips.
- • Wear gloves or a cloth when handling the fragile crunchy layer.
- • Do not leave children unsupervised near the freezer.
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