1To begin this Tatin yule log, we will first prepare the two gelatin masses that we will need.
2To begin this Tatin yule log, we will first prepare the two gelatin masses that we will need.
3To begin this Tatin yule log, we will first prepare the two gelatin masses that we will need.
4Hydrate the gelatin with six times its weight in water, mix well, then let it hydrate gently in the refrigerator.
5Hydrate the gelatin with six times its weight in water, mix well, then let it hydrate gently in the refrigerator.
6Hydrate the gelatin with six times its weight in water, mix well, then let it hydrate gently in the refrigerator.
7Repeat the process with a larger quantity, but this time use apple juice instead of water, mix thoroughly, then place this second gelatin mass in the refrigerator.
8Repeat the process with a larger quantity, but this time use apple juice instead of water, mix thoroughly, then place this second gelatin mass in the refrigerator.
9Repeat the process with a larger quantity, but this time use apple juice instead of water, mix thoroughly, then place this second gelatin mass in the refrigerator.
10Once the gelatin is ready (no visible liquid left, forming a grainy paste), microwave it only long enough for it to become perfectly liquid, without ever exceeding 40°C.
11Once the gelatin is ready (no visible liquid left, forming a grainy paste), microwave it only long enough for it to become perfectly liquid, without ever exceeding 40°C.
12Once the gelatin is ready (no visible liquid left, forming a grainy paste), microwave it only long enough for it to become perfectly liquid, without ever exceeding 40°C.
13Weigh precisely the amount of gelatin mass needed and return it immediately to the refrigerator to set completely before being used.
14Weigh precisely the amount of gelatin mass needed and return it immediately to the refrigerator to set completely before being used.
15Weigh precisely the amount of gelatin mass needed and return it immediately to the refrigerator to set completely before being used.
16Now that our gelatin masses are ready, we can move on to the mascarpone cream.
17Now that our gelatin masses are ready, we can move on to the mascarpone cream.
18Now that our gelatin masses are ready, we can move on to the mascarpone cream.
19For the base of this cream, pour the milk into a small saucepan.
20For the base of this cream, pour the milk into a small saucepan.
21For the base of this cream, pour the milk into a small saucepan.
22Add the granulated sugar and quickly mix the two together.
23Add the granulated sugar and quickly mix the two together.
24Add the granulated sugar and quickly mix the two together.
25Heat over low heat to completely dissolve the sugar without bringing the milk to a boil.
26Heat over low heat to completely dissolve the sugar without bringing the milk to a boil.
27Heat over low heat to completely dissolve the sugar without bringing the milk to a boil.
28As soon as you notice a slight simmer around the edges, remove the saucepan from the heat immediately.
29As soon as you notice a slight simmer around the edges, remove the saucepan from the heat immediately.
30As soon as you notice a slight simmer around the edges, remove the saucepan from the heat immediately.
31Incorporate the small gelatin mass that was prepared earlier and mix well until it is fully melted.
32Incorporate the small gelatin mass that was prepared earlier and mix well until it is fully melted.
33Incorporate the small gelatin mass that was prepared earlier and mix well until it is fully melted.
34Add the mascarpone and dilute it as thoroughly as possible in this hot mixture.
35Add the mascarpone and dilute it as thoroughly as possible in this hot mixture.
36Add the mascarpone and dilute it as thoroughly as possible in this hot mixture.
37Pour in a small amount of heavy cream and mix roughly.
38Pour in a small amount of heavy cream and mix roughly.
39Pour in a small amount of heavy cream and mix roughly.
40Pour everything back into a narrow container that already contains the remaining cold cream.
41Pour everything back into a narrow container that already contains the remaining cold cream.
42Pour everything back into a narrow container that already contains the remaining cold cream.
43Gently insert an immersion blender, making sure not to incorporate any air, and blend until the cream is perfectly smooth and homogeneous.
44Gently insert an immersion blender, making sure not to incorporate any air, and blend until the cream is perfectly smooth and homogeneous.
45Gently insert an immersion blender, making sure not to incorporate any air, and blend until the cream is perfectly smooth and homogeneous.
46Finally, pour everything into a container, cover directly with plastic wrap, and refrigerate until the next day.
47Finally, pour everything into a container, cover directly with plastic wrap, and refrigerate until the next day.
48Finally, pour everything into a container, cover directly with plastic wrap, and refrigerate until the next day.
49We now move on to making the Joconde sponge, a light and flexible cake, ideal for our rolled yule log.
50We now move on to making the Joconde sponge, a light and flexible cake, ideal for our rolled yule log.
51We now move on to making the Joconde sponge, a light and flexible cake, ideal for our rolled yule log.
52Start by melting the butter in the bowl of a food processor or a simple blender.
53Start by melting the butter in the bowl of a food processor or a simple blender.
54Start by melting the butter in the bowl of a food processor or a simple blender.
55Add the whole eggs, the icing sugar, the almond flour, followed by the melted butter.
56Add the whole eggs, the icing sugar, the almond flour, followed by the melted butter.
57Add the whole eggs, the icing sugar, the almond flour, followed by the melted butter.
58Blend everything at medium speed, ideally maintaining the temperature between 35 and 40 °C if using a cooking processor, to obtain a very smooth and airy batter.
59Blend everything at medium speed, ideally maintaining the temperature between 35 and 40 °C if using a cooking processor, to obtain a very smooth and airy batter.
60Blend everything at medium speed, ideally maintaining the temperature between 35 and 40 °C if using a cooking processor, to obtain a very smooth and airy batter.
61While the mixture is blending, whip the egg whites at medium speed.
62While the mixture is blending, whip the egg whites at medium speed.
63While the mixture is blending, whip the egg whites at medium speed.
64When there is no longer any liquid, unfoamed part in the center of the whisk, gradually add the granulated sugar.
65When there is no longer any liquid, unfoamed part in the center of the whisk, gradually add the granulated sugar.
66When there is no longer any liquid, unfoamed part in the center of the whisk, gradually add the granulated sugar.
67During the final seconds, increase the speed to tighten the whites until they are firm yet still supple, forming a nice bird’s beak.
68During the final seconds, increase the speed to tighten the whites until they are firm yet still supple, forming a nice bird’s beak.
69During the final seconds, increase the speed to tighten the whites until they are firm yet still supple, forming a nice bird’s beak.
70Pour one third of the first batter over the egg whites, then gently fold it in using a spatula.
71Pour one third of the first batter over the egg whites, then gently fold it in using a spatula.
72Pour one third of the first batter over the egg whites, then gently fold it in using a spatula.
73Once the mixture is homogeneous, repeat the process with the next third, and so on.
74Once the mixture is homogeneous, repeat the process with the next third, and so on.
75Once the mixture is homogeneous, repeat the process with the next third, and so on.
76Finally, add the flour, which should be sifted beforehand, incorporating it gradually and mixing gently to preserve the volume of the whipped egg whites.
77Finally, add the flour, which should be sifted beforehand, incorporating it gradually and mixing gently to preserve the volume of the whipped egg whites.
78Finally, add the flour, which should be sifted beforehand, incorporating it gradually and mixing gently to preserve the volume of the whipped egg whites.
79Once the mixture is perfectly homogeneous, spread it evenly onto a lightly greased sponge cake mat.
80Once the mixture is perfectly homogeneous, spread it evenly onto a lightly greased sponge cake mat.
81Once the mixture is perfectly homogeneous, spread it evenly onto a lightly greased sponge cake mat.
82Gently shake the tray to level the batter and ensure an even thickness.
83Gently shake the tray to level the batter and ensure an even thickness.
84Gently shake the tray to level the batter and ensure an even thickness.
85Bake until the sponge has a nice golden color, no longer sticks to your finger, and springs back when gently pressed.
86Bake until the sponge has a nice golden color, no longer sticks to your finger, and springs back when gently pressed.
87Bake until the sponge has a nice golden color, no longer sticks to your finger, and springs back when gently pressed.
88After letting it cool at room temperature, wrap it directly with plastic wrap and refrigerate until the next day.
89After letting it cool at room temperature, wrap it directly with plastic wrap and refrigerate until the next day.
90After letting it cool at room temperature, wrap it directly with plastic wrap and refrigerate until the next day.
91Let’s now move on to the insert for our yule log, which will be made with the mascarpone cream.
92Let’s now move on to the insert for our yule log, which will be made with the mascarpone cream.
93Let’s now move on to the insert for our yule log, which will be made with the mascarpone cream.
94Roll the acetate sheet as tightly as possible, then insert it into the PVC tube.
95Roll the acetate sheet as tightly as possible, then insert it into the PVC tube.
96Roll the acetate sheet as tightly as possible, then insert it into the PVC tube.
97Trim the edges to obtain a perfectly even cylinder, then tape the sheet every 2 to 3 cm to prevent it from unrolling and ensure it keeps its cylindrical shape during filling.
98Trim the edges to obtain a perfectly even cylinder, then tape the sheet every 2 to 3 cm to prevent it from unrolling and ensure it keeps its cylindrical shape during filling.
99Trim the edges to obtain a perfectly even cylinder, then tape the sheet every 2 to 3 cm to prevent it from unrolling and ensure it keeps its cylindrical shape during filling.
100After chilling in the refrigerator, the mascarpone cream will have become gelatinous, so whip it at medium speed until it holds well while still remaining slightly supple, keeping about one third unwhipped for later use.
101After chilling in the refrigerator, the mascarpone cream will have become gelatinous, so whip it at medium speed until it holds well while still remaining slightly supple, keeping about one third unwhipped for later use.
102After chilling in the refrigerator, the mascarpone cream will have become gelatinous, so whip it at medium speed until it holds well while still remaining slightly supple, keeping about one third unwhipped for later use.
103To minimize air bubbles, spread the cream flat on your work surface, then transfer it properly into the piping bag using a scraper.
104To minimize air bubbles, spread the cream flat on your work surface, then transfer it properly into the piping bag using a scraper.
105To minimize air bubbles, spread the cream flat on your work surface, then transfer it properly into the piping bag using a scraper.
106Make a fairly wide opening in the piping bag and push the cream down as much as possible.
107Make a fairly wide opening in the piping bag and push the cream down as much as possible.
108Make a fairly wide opening in the piping bag and push the cream down as much as possible.
109Insert the piping bag as deep as possible into the tube so the cream does not rise back up, then squeeze to fill the cylinder completely, making sure the cream comes out on both sides.
110Insert the piping bag as deep as possible into the tube so the cream does not rise back up, then squeeze to fill the cylinder completely, making sure the cream comes out on both sides.
111Insert the piping bag as deep as possible into the tube so the cream does not rise back up, then squeeze to fill the cylinder completely, making sure the cream comes out on both sides.
112Smooth the ends, then place the insert in the freezer until it is completely frozen, optionally leaving it inside the rigid PVC tube to ensure it remains perfectly cylindrical.
113Smooth the ends, then place the insert in the freezer until it is completely frozen, optionally leaving it inside the rigid PVC tube to ensure it remains perfectly cylindrical.
114Smooth the ends, then place the insert in the freezer until it is completely frozen, optionally leaving it inside the rigid PVC tube to ensure it remains perfectly cylindrical.
115We will now make the base of our yule log, the element that brings all the crunch we love, a delicious buckwheat crumble.
116We will now make the base of our yule log, the element that brings all the crunch we love, a delicious buckwheat crumble.
117We will now make the base of our yule log, the element that brings all the crunch we love, a delicious buckwheat crumble.
118Add all the ingredients (soft butter) into the mixer bowl.
119Add all the ingredients (soft butter) into the mixer bowl.
120Add all the ingredients (soft butter) into the mixer bowl.
121Using the paddle attachment, start at low speed and then gradually increase it to prevent flour from flying everywhere.
122Using the paddle attachment, start at low speed and then gradually increase it to prevent flour from flying everywhere.
123Using the paddle attachment, start at low speed and then gradually increase it to prevent flour from flying everywhere.
124After a few moments, the dough will become very crumbly; if it remains crumbly after 3 to 4 minutes, finish the process by hand by pressing the crumbly dough firmly to form a compact ball.
125After a few moments, the dough will become very crumbly; if it remains crumbly after 3 to 4 minutes, finish the process by hand by pressing the crumbly dough firmly to form a compact ball.
126After a few moments, the dough will become very crumbly; if it remains crumbly after 3 to 4 minutes, finish the process by hand by pressing the crumbly dough firmly to form a compact ball.
127Place the compact ball in the freezer until it hardens sufficiently.
128Place the compact ball in the freezer until it hardens sufficiently.
129Place the compact ball in the freezer until it hardens sufficiently.
130Once fully firm, grate it to create nice, large flakes (or roll it out very thinly, to about 1 mm thick, without freezing it beforehand, if you don’t have a grater).
131Once fully firm, grate it to create nice, large flakes (or roll it out very thinly, to about 1 mm thick, without freezing it beforehand, if you don’t have a grater).
132Once fully firm, grate it to create nice, large flakes (or roll it out very thinly, to about 1 mm thick, without freezing it beforehand, if you don’t have a grater).
133Spread the flakes evenly over the tray, avoiding layers that are too thick.
134Spread the flakes evenly over the tray, avoiding layers that are too thick.
135Spread the flakes evenly over the tray, avoiding layers that are too thick.
136Bake until you obtain a nice golden color, then let it cool completely at room temperature to end up with a fairly even crumble.
137Bake until you obtain a nice golden color, then let it cool completely at room temperature to end up with a fairly even crumble.
138Bake until you obtain a nice golden color, then let it cool completely at room temperature to end up with a fairly even crumble.
139For the next step of our recipe, we will need about 50 g of crumble.
140For the next step of our recipe, we will need about 50 g of crumble.
141For the next step of our recipe, we will need about 50 g of crumble.
142To reinforce the base, add cocoa butter to the chocolate to strengthen it further and ensure a base that will hold perfectly at room temperature.
143To reinforce the base, add cocoa butter to the chocolate to strengthen it further and ensure a base that will hold perfectly at room temperature.
144To reinforce the base, add cocoa butter to the chocolate to strengthen it further and ensure a base that will hold perfectly at room temperature.
145Melt everything in the microwave, making sure the temperature never exceeds 45 °C to preserve the quality of the chocolate.
146Melt everything in the microwave, making sure the temperature never exceeds 45 °C to preserve the quality of the chocolate.
147Melt everything in the microwave, making sure the temperature never exceeds 45 °C to preserve the quality of the chocolate.
148Once the chocolate is fully melted, add the remaining ingredients: roughly crush the cornflakes, then add the crumble and a generous pinch of fleur de sel to enhance the caramelized flavor.
149Once the chocolate is fully melted, add the remaining ingredients: roughly crush the cornflakes, then add the crumble and a generous pinch of fleur de sel to enhance the caramelized flavor.
150Once the chocolate is fully melted, add the remaining ingredients: roughly crush the cornflakes, then add the crumble and a generous pinch of fleur de sel to enhance the caramelized flavor.
151Gently mix everything together, making sure each piece is well coated with chocolate.
152Gently mix everything together, making sure each piece is well coated with chocolate.
153Gently mix everything together, making sure each piece is well coated with chocolate.
154Spread this mixture onto a silicone mat, using a 25 × 8 cm frame, to a thickness of 1 cm, gently pressing everything down until you obtain a nice, even rectangle.
155Spread this mixture onto a silicone mat, using a 25 × 8 cm frame, to a thickness of 1 cm, gently pressing everything down until you obtain a nice, even rectangle.
156Spread this mixture onto a silicone mat, using a 25 × 8 cm frame, to a thickness of 1 cm, gently pressing everything down until you obtain a nice, even rectangle.
157Remove the frame, then place this structure into the freezer until it is perfectly firm.
158Remove the frame, then place this structure into the freezer until it is perfectly firm.
159Remove the frame, then place this structure into the freezer until it is perfectly firm.
160We now move on to the heart of the recipe: the apples.
161We now move on to the heart of the recipe: the apples.
162We now move on to the heart of the recipe: the apples.
163Start by peeling six to seven apples, then cut them into quarters.
164Start by peeling six to seven apples, then cut them into quarters.
165Start by peeling six to seven apples, then cut them into quarters.
166Over medium heat, make a dry caramel in a large saucepan or Dutch oven, covering the bottom with a first thin layer of sugar and letting it melt very gently, shaking the pot from time to time instead of stirring.
167Over medium heat, make a dry caramel in a large saucepan or Dutch oven, covering the bottom with a first thin layer of sugar and letting it melt very gently, shaking the pot from time to time instead of stirring.
168Over medium heat, make a dry caramel in a large saucepan or Dutch oven, covering the bottom with a first thin layer of sugar and letting it melt very gently, shaking the pot from time to time instead of stirring.
169As the sugar fully melts, add another layer of sugar.
170As the sugar fully melts, add another layer of sugar.
171As the sugar fully melts, add another layer of sugar.
172Right after adding the last portion of sugar, start heating the apple juice in the microwave so it’s hot for the next step.
173Right after adding the last portion of sugar, start heating the apple juice in the microwave so it’s hot for the next step.
174Right after adding the last portion of sugar, start heating the apple juice in the microwave so it’s hot for the next step.
175Only at the very end, stir the caramel using an utensil.
176Only at the very end, stir the caramel using an utensil.
177Only at the very end, stir the caramel using an utensil.
178When the caramel is perfectly liquid and has a beautiful amber color, pour in the hot apple juice in three or four additions to deglaze, being careful of splattering.
179When the caramel is perfectly liquid and has a beautiful amber color, pour in the hot apple juice in three or four additions to deglaze, being careful of splattering.
180When the caramel is perfectly liquid and has a beautiful amber color, pour in the hot apple juice in three or four additions to deglaze, being careful of splattering.
181Carefully add the large gelatin mass that was prepared with the apple juice and stir until it is completely melted.
182Carefully add the large gelatin mass that was prepared with the apple juice and stir until it is completely melted.
183Carefully add the large gelatin mass that was prepared with the apple juice and stir until it is completely melted.
184Now poach the apples by adding only the first half (as it’s not possible to add all at once), stirring regularly to ensure they cook evenly.
185Now poach the apples by adding only the first half (as it’s not possible to add all at once), stirring regularly to ensure they cook evenly.
186Now poach the apples by adding only the first half (as it’s not possible to add all at once), stirring regularly to ensure they cook evenly.
187As soon as the apples are tender all the way through (10 to 15 minutes), stop the cooking, then let them drain on a perforated tray and use them once they are lukewarm.
188As soon as the apples are tender all the way through (10 to 15 minutes), stop the cooking, then let them drain on a perforated tray and use them once they are lukewarm.
189As soon as the apples are tender all the way through (10 to 15 minutes), stop the cooking, then let them drain on a perforated tray and use them once they are lukewarm.
190Continue poaching the remaining apples in the syrup left in the pot.
191Continue poaching the remaining apples in the syrup left in the pot.
192Continue poaching the remaining apples in the syrup left in the pot.
193Let’s now move on to the most technical and exciting part, the assembly of the yule log.
194Let’s now move on to the most technical and exciting part, the assembly of the yule log.
195Let’s now move on to the most technical and exciting part, the assembly of the yule log.
196Take the Joconde sponge out of the refrigerator and turn it over onto a large sheet of parchment paper, unmolding should be effortless.
197Take the Joconde sponge out of the refrigerator and turn it over onto a large sheet of parchment paper, unmolding should be effortless.
198Take the Joconde sponge out of the refrigerator and turn it over onto a large sheet of parchment paper, unmolding should be effortless.
199Cut a 15 × 25 cm rectangle, ideally from the center of the sponge where the thickness is the most even.
200Cut a 15 × 25 cm rectangle, ideally from the center of the sponge where the thickness is the most even.
201Cut a 15 × 25 cm rectangle, ideally from the center of the sponge where the thickness is the most even.
202Turn the sponge over and spread a thin layer of cream using the remaining cream (loosened slightly with a whisk at the last moment) evenly over the entire surface.
203Turn the sponge over and spread a thin layer of cream using the remaining cream (loosened slightly with a whisk at the last moment) evenly over the entire surface.
204Turn the sponge over and spread a thin layer of cream using the remaining cream (loosened slightly with a whisk at the last moment) evenly over the entire surface.
205Place the frozen insert 2 to 3 cm from the edge.
206Place the frozen insert 2 to 3 cm from the edge.
207Place the frozen insert 2 to 3 cm from the edge.
208Use the tip of a knife to lift the corner of the sponge, then stick it to the cylinder and roll tightly, being careful not to crush the sponge.
209Use the tip of a knife to lift the corner of the sponge, then stick it to the cylinder and roll tightly, being careful not to crush the sponge.
210Use the tip of a knife to lift the corner of the sponge, then stick it to the cylinder and roll tightly, being careful not to crush the sponge.
211If you can't close the sponge edge to edge on the first try, press where the sponge overlaps to create a clean, defined seam, then trim the excess sponge following this line.
212If you can't close the sponge edge to edge on the first try, press where the sponge overlaps to create a clean, defined seam, then trim the excess sponge following this line.
213If you can't close the sponge edge to edge on the first try, press where the sponge overlaps to create a clean, defined seam, then trim the excess sponge following this line.
214Secure everything by wrapping it tightly in parchment paper and place it in the freezer.
215Secure everything by wrapping it tightly in parchment paper and place it in the freezer.
216Secure everything by wrapping it tightly in parchment paper and place it in the freezer.
217The next step is to wrap the poached apples around this cylinder.
218The next step is to wrap the poached apples around this cylinder.
219The next step is to wrap the poached apples around this cylinder.
220Arrange the apple quarters tightly packed against each other on a new acetate sheet measuring 25 by 40 cm, within a frame measuring 25 × 18 cm with a thickness of 1 cm, being careful not to overlap them.
221Arrange the apple quarters tightly packed against each other on a new acetate sheet measuring 25 by 40 cm, within a frame measuring 25 × 18 cm with a thickness of 1 cm, being careful not to overlap them.
222Arrange the apple quarters tightly packed against each other on a new acetate sheet measuring 25 by 40 cm, within a frame measuring 25 × 18 cm with a thickness of 1 cm, being careful not to overlap them.
223If you have large gaps, fill them with apple trimmings, but the less you need to do this, the more elegant your yule log will be.
224If you have large gaps, fill them with apple trimmings, but the less you need to do this, the more elegant your yule log will be.
225If you have large gaps, fill them with apple trimmings, but the less you need to do this, the more elegant your yule log will be.
226Once the surface is fully covered, place a guitar sheet or parchment paper on top and press everything down using a tray to compact and even out the thickness of the apple layer.
227Once the surface is fully covered, place a guitar sheet or parchment paper on top and press everything down using a tray to compact and even out the thickness of the apple layer.
228Once the surface is fully covered, place a guitar sheet or parchment paper on top and press everything down using a tray to compact and even out the thickness of the apple layer.
229Carefully remove the guitar sheet.
230Carefully remove the guitar sheet.
231Carefully remove the guitar sheet.
232Reposition the frame if needed and remove the spacers.
233Reposition the frame if needed and remove the spacers.
234Reposition the frame if needed and remove the spacers.
235Place the cylinder 5 cm from the edge, lift the corner of the acetate sheet with the tip of a knife, and wrap the apples around the cylinder, applying even pressure and rolling fairly tightly.
236Place the cylinder 5 cm from the edge, lift the corner of the acetate sheet with the tip of a knife, and wrap the apples around the cylinder, applying even pressure and rolling fairly tightly.
237Place the cylinder 5 cm from the edge, lift the corner of the acetate sheet with the tip of a knife, and wrap the apples around the cylinder, applying even pressure and rolling fairly tightly.
238Check that the apple layer closes neatly edge to edge, and reposition any apple quarters that may be sticking out on the sides.
239Check that the apple layer closes neatly edge to edge, and reposition any apple quarters that may be sticking out on the sides.
240Check that the apple layer closes neatly edge to edge, and reposition any apple quarters that may be sticking out on the sides.
241Finally, secure everything by firmly taping the acetate, and let it rest on the least attractive side (along the seam).
242Finally, secure everything by firmly taping the acetate, and let it rest on the least attractive side (along the seam).
243Finally, secure everything by firmly taping the acetate, and let it rest on the least attractive side (along the seam).
244Freeze it for the final set.
245Freeze it for the final set.
246Freeze it for the final set.
247We’ve finally reached the final stage: finishing.
248We’ve finally reached the final stage: finishing.
249We’ve finally reached the final stage: finishing.
250Remove the yule log from the freezer, then carefully peel off the acetate.
251Remove the yule log from the freezer, then carefully peel off the acetate.
252Remove the yule log from the freezer, then carefully peel off the acetate.
253Check that the yule log doesn’t have any large gaps; if it does, you can always fill them with the remaining apple trimmings, keeping in mind that this is not always the most visually appealing solution.
254Check that the yule log doesn’t have any large gaps; if it does, you can always fill them with the remaining apple trimmings, keeping in mind that this is not always the most visually appealing solution.
255Check that the yule log doesn’t have any large gaps; if it does, you can always fill them with the remaining apple trimmings, keeping in mind that this is not always the most visually appealing solution.
256To prevent the yule log from rolling on the serving platter, identify the least attractive side, and using a peeler or a very sharp knife, remove a small amount of material to create a flat, stable base.
257To prevent the yule log from rolling on the serving platter, identify the least attractive side, and using a peeler or a very sharp knife, remove a small amount of material to create a flat, stable base.
258To prevent the yule log from rolling on the serving platter, identify the least attractive side, and using a peeler or a very sharp knife, remove a small amount of material to create a flat, stable base.
259At this stage, you can choose to trim the ends for clean edges, or do it after glazing, then put it back in the freezer while preparing the next step.
260At this stage, you can choose to trim the ends for clean edges, or do it after glazing, then put it back in the freezer while preparing the next step.
261At this stage, you can choose to trim the ends for clean edges, or do it after glazing, then put it back in the freezer while preparing the next step.
262Finally, apply a neutral glaze at around 35 °C on the still-frozen yule log, ideally with a spray gun, or using a brush to ensure the entire surface is evenly coated.
263Finally, apply a neutral glaze at around 35 °C on the still-frozen yule log, ideally with a spray gun, or using a brush to ensure the entire surface is evenly coated.
264Finally, apply a neutral glaze at around 35 °C on the still-frozen yule log, ideally with a spray gun, or using a brush to ensure the entire surface is evenly coated.
265All that’s left is to carefully transfer the yule log onto its crunchy base.
266All that’s left is to carefully transfer the yule log onto its crunchy base.
267All that’s left is to carefully transfer the yule log onto its crunchy base.
268For the decoration, use mascarpone cream that was frozen in a quenelle-shaped mold, as well as a vanilla pod that was previously used and dried.
269For the decoration, use mascarpone cream that was frozen in a quenelle-shaped mold, as well as a vanilla pod that was previously used and dried.
270For the decoration, use mascarpone cream that was frozen in a quenelle-shaped mold, as well as a vanilla pod that was previously used and dried.
Ingredients
6 parts gelatin
6 parts gelatin
6 parts gelatin
1 part water
1 part water
1 part water
apple juice
apple juice
apple juice
milk
milk
milk
granulated sugar
granulated sugar
granulated sugar
mascarpone
mascarpone
mascarpone
heavy cream
heavy cream
heavy cream
butter
butter
butter
whole eggs
whole eggs
whole eggs
icing sugar
icing sugar
icing sugar
almond flour
almond flour
almond flour
egg whites
egg whites
egg whites
flour
flour
flour
buckwheat flour
buckwheat flour
buckwheat flour
cocoa butter
cocoa butter
cocoa butter
caramelized chocolate
caramelized chocolate
caramelized chocolate
cornflakes
cornflakes
cornflakes
pinch fleur de sel
pinch fleur de sel
pinch fleur de sel
6 to 7 apples
6 to 7 apples
6 to 7 apples
neutral glaze
neutral glaze
neutral glaze
vanilla pod
vanilla pod
vanilla pod
Equipment
small saucepanimmersion blenderfood processorspatulasponge cake matacetate sheetPVC tubeadhesive tapepiping bagmixerpaddle attachmentgratersilicone mat25 x 8 cm framelarge saucepanDutch ovenperforated trayparchment paperknife25 x 18 cm frameguitar sheettraypeelerspray gunbrushquenelle-shaped mold
Tips
When making a gelatin mass, hydrate gelatin with six times its weight in water or apple juice and let it hydrate in the refrigerator until no liquid is visible.
When melting gelatin, microwave it just until liquid, without exceeding 40°C.
To ensure a smooth mascarpone cream, blend it with an immersion blender without incorporating air.
For a light Joconde sponge, incorporate sifted flour gradually and gently to preserve the volume of the whipped egg whites.
When whipping egg whites, add sugar gradually when there is no unfoamed liquid part in the center of the whisk, then increase speed to tighten them until firm but supple.
To minimize air bubbles in the piping bag, spread the cream flat on your work surface before transferring it.
When filling the cylindrical insert, insert the piping bag as deep as possible into the tube to prevent the cream from rising back up.
For the buckwheat crumble, if the dough remains crumbly after mixing, finish by hand to form a compact ball, then freeze before grating for nice flakes.
When reinforcing the crumble base with chocolate, add cocoa butter to strengthen it and ensure it holds at room temperature.
To make a dry caramel for the apples, cover the bottom of the pot with a thin layer of sugar and let it melt gently, shaking the pot occasionally instead of stirring with a utensil.
When deglazing caramel, pour hot apple juice in three or four additions carefully to avoid splattering.
To poach apples evenly, add them in batches and stir regularly until tender.
When assembling the yule log, roll the Joconde sponge tightly around the mascarpone cream insert, pressing any overlap to create a clean seam.
When wrapping the poached apples around the sponge cylinder, arrange them tightly packed without overlapping, then press with a tray to compact and even out the layer.