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Hello it's Colin! It's finally time to reveal the 2nd part of my Xmas special! The first snow fell a few days ago and absolutely everything was covered in white, it was so pretty ... Today, I have prepared the famous Yule log, an absolute must-have during this holiday season 🎄
A soft and melt-in-the-mouth biscuit covered with a smooth dark and milk chocolate ganache, followed by a raspberry coulis for the tanginess, a vanilla mascarpone whipped cream as balanced as it is light with its dried cranberries... a pure treat!
The quantity for this recipe is ideal for a large family, thus perfect to share warmly. Only a few days before Christmas, I can't wait! 🙏
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🎀Subtitles: please turn on the subtitles to show all the steps of the recipe in English.
📽Thank you for watching 🙂
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✯ The ingredients:
[01. The cranberries preparation]
Dried cranberries: 50g
Sugar: 50g
Water: 100g
Rum: 25g
[02. The mascarpone whipped cream]
Gelatin: 4.5g
Milk: 58g
Sugar: 40g
Vanilla bean: 1
Mascarpone: 90g
Liquid cream: 315g
[03. The raspberry coulis]
Frozen raspberries: 150g
Sugar: 60g
NH pectin: 4g
Lemon juice: 8g
[04. The rolled biscuit]
Water: 75g
Milk: 75g
Butter: 55g
Salt: 2g
All-purpose flour: 68g
Eggs: 125g
Egg whites: 170g
Sugar: 70g
[05. The ganache]
Dark chocolate: 117g
Milk chocolate: 50g
Liquid cream: 200g
Honey: 26g
Butter: 26g
[06. The cocoa soil]
Lotus (cookie brand): 39g (6)
Almond powder: 10g
Cocoa powder: 10g
Feuillantine (crushed GavottesⓇ): 5g
[07. The finish]
Icing sugar
Leaves and/or herbs
Fresh or dried raspberries
Cocoa soil
✯ The utensils:
Baking tray: 390x290x45mm
Wilton pastry tips: 352 & 104
✯ Oven: preheat the oven at 190°C and bake at 180°C for 12 min.
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++ 글꼴 / font: 이 영상은 아모레퍼시픽의 아리따 돋움, 부리 글꼴을 사용하여 디자인 되었습니다.
++ 이 영상은 Lauren Thompson의 champagne & limousines 글꼴을 사용하여 디자인 되었습니다.
champagne & limousines by Lauren Thompson.