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Makes 5 yule logs
Recipe Step by Step
Step01
LIGHT CHESTNUT CRÉMEUX
260g Whole milk
345g Heavy cream 36%
140g Sugar
25g Cornstarch
14g Gelatin powder 220 Bloom
70g Water for the gelatin
215g Chestnut cream
430g Chestnut purée
1499G TOTAL
Bring the cream, milk, sugar and starch to a boil.
Add the rehydrated gelatin, chestnut cream and chestnut purée.
Mix together and leave to cool in the fridge.
Add the rehydrated gelatin, chestnut cream and chestnut purée.
Mix together and leave to cool in the fridge.
Step02
GOLDEN DELICIOUS APPLE COMPOTE
80g Sugar
40g Pectin NH
3140g Golden Delicious apples
705g Sugar
4g Madagascan vanilla bean
31g Gelatin powder 220 Bloom
155g Water for the gelatin
4155G TOTAL
Mix the smaller portion of sugar with the pectin.
Peel and roughly cube the apples.
Put the apples into a saucepan, then cook them with the sugar and scraped vanilla.
Mix, add the sugar and pectin, then bring to a boil for a few minutes.
Add the rehydrated gelatin.
Store in the refrigerator.
Peel and roughly cube the apples.
Put the apples into a saucepan, then cook them with the sugar and scraped vanilla.
Mix, add the sugar and pectin, then bring to a boil for a few minutes.
Add the rehydrated gelatin.
Store in the refrigerator.
Step03
ESSENTIALS ALMOND SHORTBREAD CRUST FOR THE AZÉLIA & CRISPY WHEAT FLAKE CEREAL CRISP
230g All-purpose flour
90g Confectioner’s sugar
30g Extra-fine blanched almond powder
2g Salt
120g European-style butter
50g Eggs
522G TOTAL
Rub the dry ingredients into the cold cubed butter until it resembles crumbs.
As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake in the oven at 300°F (150°C) for approx. 20 minutes.
As soon as the mixture is completely even, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake in the oven at 300°F (150°C) for approx. 20 minutes.
Step04
AZÉLIA & CRISPY WHEAT FLAKE CEREAL CRISP
470g Essentials Almond Shortbread Crust
315g Crispy wheat flake cereal
470g AZÉLIA 35%
1255G TOTAL
Once the shortbread crust has been baked and cooled, ground it down into a powder (but be careful it does not get too fine).
Melt the milk couverture chocolate and add it to the crispy wheat flake cereal shortbread mix.
Melt the milk couverture chocolate and add it to the crispy wheat flake cereal shortbread mix.
Step05
CHESTNUT SPONGE
210g European-style butter
700g Chestnut paste
335g Eggs
110g Egg yolks
15g Baking powder
1370G TOTAL
Use the paddle attachment in a stand mixer to mix the butter and chestnut cream.
Finish off by adding in the eggs and egg yolks. Whip until firm.
Finish by adding the baking powder.
Bake in a fan-assisted oven at 340°F (170°C) for approx. 14 minutes.
Finish off by adding in the eggs and egg yolks. Whip until firm.
Finish by adding the baking powder.
Bake in a fan-assisted oven at 340°F (170°C) for approx. 14 minutes.
Step06
LIGHT AZÉLIA MOUSSE
530g Whole milk
11g Gelatin powder 220 Bloom
55g Water for the gelatin
850g AZÉLIA 35%
1060g Heavy cream 36%
2506G TOTAL
Heat the milk and add the rehydrated gelatin.
Combine approx. one third of the hot liquid with the melted couverture.
Stir with a spatula to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
Add the remaining milk, taking care to maintain this texture.
Mix using an immersion blender to form a perfect emulsion.
Once the mixture is at 85/95°F (30/35°C), incorporate the heavy cream which has been whipped until it has the texture of a mousse.
Pour out immediately.
Freeze.
Combine approx. one third of the hot liquid with the melted couverture.
Stir with a spatula to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
Add the remaining milk, taking care to maintain this texture.
Mix using an immersion blender to form a perfect emulsion.
Once the mixture is at 85/95°F (30/35°C), incorporate the heavy cream which has been whipped until it has the texture of a mousse.
Pour out immediately.
Freeze.
Step07
ABSOLU CRISTAL NEUTRAL SPRAY MIX
1000g ABSOLU CRISTAL NEUTRAL GLAZE
100g Mineral water
1100G TOTAL
Bring the Absolu Cristal Neutral Glaze to a boil in the water.
Immediately apply using a spray gun at approx. 175°F (80°C).
Immediately apply using a spray gun at approx. 175°F (80°C).
Assembly and finishing
ASSEMBLY:
Prepare the chestnut crémeux, the apple compote, the crisp and the chestnut sponge.
Add 1370g of sponge to a 40×60cm frame. Bake at 340°F (170°C) for approx.14 minutes. Once it has cooled, cut into 5.5×53cm strips.
Spread the crisp into a 40×60cm frame and cut some 7.5×53cm strips.
Use a piping bag with a round 17mm diameter nozzle to pipe 280g drops of crémeux straight onto the sponge.
Pour 830g of apple compote into a U-shaped mold (ref.2172), put in place the crémeux and sponge, then freeze.
Once you have turned out this insert, put it inside the mold (ref.31929).
Make the Azélia mousse and pour 500g into each mold. Make the crisp. Freeze.
Turn it out and spray it with Absolu Neutral Glaze.