Back to courses
Vanilla and citrus entremets yule log
An entremets yule log in an original shape, pairing the delicate sweetness of vanilla with the freshness of citrus beneath an indulgent white chocolate and almond glaze. The presentation can also be adapted into an entremets for other occasions.
Watch the first lesson of this course for free
The complete programme remains visible so you can review the course progression before subscribing.
Almond 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
- Blanching a citrus fruit
- Preparing a marmalade
- Mixing with a hand blender
- Assembling a yule log
- Assembling a dessert
- Assembling a dessert in a mold
- Smoothing with a spatula
- Hydrating gelatin
- Whipping cream with a mixer
- Scraping a vanilla pod
- Flavoring a cream
- Making a custard
- Chinoiser (straining)
- Make a Bavarian cream
- Fill a piping bag
- Filling a piping bag
- Using a piping bag
- Blend with an immersion blender
- Making a glaze
- Smoothing a glaze with an immersion blender
- Make a neutral glaze
- Preparing a whipped ganache
- Decorate a yule log
- Unmolding
- Spray a neutral glaze
- Glazing a dessert
- Piping with a tip
- Using a piping cornet
- Portion an entremets
Discover more courses
Access the full course and all of VoilaChef
One membership for all VoilaChef content and services.
- 164
- online courses
- 47
- leading Chefs
- 1 129
- expert techniques
- 24/7
- on all your devices
- Unlimited access to the full course
- A space to connect with other members
- Downloadable technical sheets
- Interactive live sessions and replays