White chocolate Thai Tea Yule Log Recipe by Veliche™ Gourmet

white-chocolate-thai-tea

INGREDIENTS (WHITE CHOCOLATE THAI
TEA MOUSSE)

INGREDIENTS (SACHER SPONGE)

  • 315 g egg white
  • 280 g sugar
  • 70 g icing sugar
  • 210 g unsalted butter
  • 210 g egg yolk
  • 210 g melted Temptation 64 Belgian dark couverture chocolate
  • 210 g bread flour
  • 6 lemon zests

INGREDIENTS (STRAWBERRIES CRUNCHIES)

INGREDIENTS (COCOA TOPPING)

  • 250 g water
  • 110 g heavy cream 35%
  • 250 g sugar
  • 70 g trimoline
  • 110 g cocoa powder
  • 35 g gelatine leaves
METHOD
  1. Prepare the sacher sponge, spread 1.5 cm high and bake.
  2. Prepare the strawberries crunchies and spread 0.7 cm high on top of the sacher sponge.
  3. Chill to harden.
  4. Make the white chocolate Thai tea mousse.
  5. Take the log cake mould, fill it up halfway and make sure the mousse goes on the sides until the top.
  6. Add one layer of sacher sponge inside and fill up with white chocolate Thai tea mousse until the mould is 90% full.
  7. Top up with the strawberries crunchies sacher sponge.
  8. Leave it in the freezer.
  9. When frozen, remove from the moulds and cover with cocoa topping.
  10. Decorate with shards of white and milk chocolate and Crispy Crunchies on the sides.

 

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