This year, chef Flora Davies was keen to create a dessert to share with your guests. She has created a pastry log that combines smoothness and indulgence. Behind its chiselled shape, the heart of this log is a praline and hazelnut caramel, surrounded by a generous gianduja mousse and an airy hazelnut chantilly on a bed of chocolate cookie. We invite you to discover this creation and share gourmet moments around this original log.
Ingredients
Cream (MILK), dark chocolate couverture (cocoa beans (Peru), cane sugar, cocoa butter, emulsifier: sunflower lecithin, fleur de sel. Cocoa: 75% Min), praliné NOISETTE (NOISETTES, cane sugar, fleur de sel), MILK, caramel (cream (MILK), cane sugar, glucose syrup, cocoa butter, MILK powder, cocoa beans (Madagascar), fleur de sel, vanilla beans, emulsifier: sunflower lecithin), hazelnuts, hazelnut paste (100% hazelnuts), liquid egg whites, water, cane sugar, virgin coconut oil, semi-salted butter (MILK), cocoa butter, liquid egg yolks, powdered sugar, liquid whole eggs, porcine gelatin, cocoa powder (cocoa powder, acidity regulator: potassium carbonate). May contain traces of peanuts, sesame, soya, gluten and nuts.
Nutritional values
Energy value: 1669kJ/403 kcal; Fat: 34g (of which saturated fatty acids: 17g); Carbohydrates: 16g (of which sugars: 14g); Protein: 6.8g; Salt: 0.26g.
Price per kilo
€69.62 / Kg