Plant-based Yule log with cashew nuts, clementine and chocolate
Ingredients
Instructions
For the almond biscuit :
- 40 g liquefied deodorized coconut oil
- 35 g ground almonds
- 30 g of brown rice flour
- 1/2 sachet of gluten-free yeast
- 60 g powdered fructose (or crystal agave)
- 1 plain soy yogurt
For the ganache :
- 150g 70% cocoa dark chocolate
- 1 C. tablespoon deodorized coconut oil
- 10 cl liquid almond cream
- 1 large handful of candied orange peel cubes
For the cream :
- 200 g cashew nuts (soaked in water from the day before)
- 10 cl liquid almond cream
- 4 tbsp. tablespoon liquefied deodorized coconut oil
- 5 c. agave syrup
- 2 tbsp. agar agar
- 8 clementines
- 5 c. tablespoon powdered fructose
For inclusion :
5 clementines peeled and cut into supremes.
- Preheat your oven to 180°C. In a bowl, mix the dry ingredients (flour, sugar, baking powder and ground almonds), add the liquid oil and the yogurt.
- Mix with a whisk to obtain a smooth mixture, without lumps.
- Spread out in a rectangular mold (check the template according to your Yule log mould). I used a sheet of flexipan 20cm by 20cm.
- Bake until the cookie is golden brown, about 15 minutes. Unmold cold on a cutting board.
- Prepare the ganache by melting the chocolate in a bain-marie with the coconut oil.
- Once the chocolate has melted, add the almond cream in 3 times, mixing well each time. Add the candied orange peel cubes.
- Drain the cashew nuts. Mix the nuts with the agave syrup, coconut oil and almond cream.
- You should get a homogeneous and smooth paste.
- Peel the clementines and mix them.
- Put the juice in a saucepan with the fructose, reduce a little over medium heat, so as to obtain a slightly thick syrup (about 10 minutes).
- Dilute the agar agar in a fund of water (2 cl) and add it to the clementine syrup. Boil for 2 minutes.
- Mix the clementine juice with the cashew cream.
- Spread the ganache on the biscuit cut to the right template.
- Fill your cellophane-lined Yule log mold with half the cream (next time I would opt for mini-logs, it's less dangerous for unmolding).
- Add the clementine supremes in the middle. A supreme is when the segments of the citrus fruit are peeled raw with a knife, so there is no more skin, orange or white!
- Add the second layer of cream, then the biscuit topped with ganache. The ganache on the cream side. Leave to cool for two to three hours.
- Carefully unmold and decorate as you see fit. Here with a dusting of cocoa, pearls of sugar and slices of clementine.
Plant-based Yule log with cashew nuts, clementine and chocolate
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Plant-based Yule log with cashew nuts, clementine and chocolate Recipe – Plant-based Yule log with cashew nuts, clementine and chocolate Recipes
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