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Chocolate and hazelnut entremets yule log
A yule log in an original shape, combining hazelnut dacquoise, a crunchy layer, a milk and dark chocolate crémeux and milk chocolate mousse, finished with a chocolate glaze and trompe-l’œil hazelnuts for an ultra-indulgent creation.
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Hazelnut dacquoise
Techniques covered
- Whisking egg whites until stiff
- Stiffening the whipped egg whites
- Making a dacquoise sponge
- Baking a dacquoise
- Spreading a mix using a spatula
- Crushing dried fruit
- Fill a piping bag
- Using a piping bag
- Piping with a tip
- Molding a crunchy base
- Preparing a crisp
- Spreading a crunchy layer
- Making a creamy
- Emulsifying with a hand blender
- Chinoiser (straining)
- Making a custard
- Assembling a yule log
- Assembling a dessert
- Assembling a dessert in a mold
- Smoothing with a spatula
- Emulsifying a ganache
- Making a ganache
- Preparing a whipped ganache
- Hydrating gelatin
- Whipping a cream with a whisk
- Blend with an immersion blender
- Making a glaze
- Smoothing a glaze with an immersion blender
- Make a neutral glaze
- Preparing a glaze
- Mixing with a hand blender
- Glazing a dessert
- Portion an entremets
- Spray a neutral glaze
- Whipping a ganache with a whisk
- Create a trompe-l’œil
- Decorating using a piping bag
- Using a piping cornet
- Decorate a yule log
- Tempering chocolate
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