Recipe components

CRUNCH OF SPICES

IngredientsPreparation
  • 110g
    glucose
  • 33g
    water
  • 300g
    granulated sugar

Boil together

  • 245g
    butter

Melt into previous mixture.

  • 320g
    grated almonds
  • 2g
    chinese spices / 5 spices

Add.

Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown.

GOLD CHOCOLATE MOUSSE

IngredientsPreparation

Add together.

  • 134g
    milk
  • 13g
    glucose syrup DE 60

Boil together and pour onto previous mixture. Emulsify.

  • 22g
    gelatin mass

Add and mix in. 

  • 268g
    whipped cream

Add when previous mixture is at 35°C. 

Roll out between two baking papers until 2 mm thick. Leave to harden in refrigerator. Bake at 180°C until golden brown. 

YOGHURT CRÉMEUX

IngredientsPreparation
  • 757g
    35% cream
  • 47g
    skimmed milk powder
  • 2g
    xantana
  • 123g
    granulated sugar
  • 33g
    Sosa yoghurt powder

Boil together and mix well.

  • 8g
    gelatin powder (180 Bloom)
  • 30g
    water

Pour over previous mixture.

Leave to rest in refrigerator overnight. Beat until airy.

FINISHING & DECORATIONS

IngredientsPreparation

1. Prepare a ‘golden glaze’ using white chocolate and Mona Lisa® Creative Gold Metallic Powder (CLR-19165-999).
2. Glaze your Xmas yule logs with gold and dust with some gold powder.
3. Decorate with Mona Lisa® Glitter Log Plaques (CHD-PS-19623E0-999), Mona Lisa® Gold Wands (CHD-ST-18970E0-999) and Mona Lisa® Glitter Spheres (CHD-3D-19170E0-999).