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Frozen rocher yule log
An irresistible frozen rocher yule log combining the smoothness of a hazelnut parfait, the intensity of a fleur-de-sel chocolate ice cream, and the crunch of a praline crisp on a succès base, all coated in chocolate with caramelized hazelnuts.
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Chocolate fleur de sel ice cream
Techniques covered
- Using a probe thermometer
- Making an ice cream mix
- Blend with an immersion blender
- Pasteurizing a mixture
- Churning a mixture
- Whisking egg whites until stiff
- Making a succès batter
- Baking a succès sponge
- Stiffening the whipped egg whites
- Whipping a meringue using a whisk
- Preparing a crisp
- Spreading a crunchy layer
- Making a frozen parfait
- Making a bombe mixture
- Preparing a bain-marie
- Making a flavoring paste
- Making a sabayon
- Whipping a cream with a whisk
- Making a caramel syrup
- Caramelizing dried fruit
- Sand-roasting hazelnuts
- Pouring a coating
- Fluidifying a coating
- Making a neutral syrup
- Making a glaze
- Smoothing a glaze with an immersion blender
- Assembling a yule log
- Coating a yule log
- Unmolding a yule log
- Diluting caramel
- Making a dry caramel
- Flavoring caramel
- Making a caramel coulis
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