Vanilla Yule log and apple tatin

My favorite log is obviously chocolate. You can also find several recipes on the blog. However, each year, I like to test new perfumes.
For this Christmas, I have several flavors in mind, and I’m slowly starting my tests.

For my first yule log, I chose to combine apple tatin and vanilla. Thus, I prepared a very vanilla mousse. Inside, hides a heart of melting and caramelized apples, like here. No surprise, the two go together perfectly. A soft dacquoise completes the set.

For the decoration, I used a log mat, which slips inside the mold. There is therefore no icing to do and suddenly, the realization of this log is really very simple. The log can be prepared in advance, since it requires a trip to the freezer to be unmolded.

For the final touch, again, I chose simplicity, with gingerbread flavored cookies.

We really enjoyed this log. It is light in the mouth and deliciously fragrant and should seduce your guests.

Vanilla Yule log and apple tatin:
Apple tatin insert:
(After C. Michalak)
3 apples (Golden)
30g of honey
20g butter
75g sugar
35 g liquid cream
1 pinch of fleur de sel
3 g of gelatin (1 sheet1/2)

Place the gelatin sheets in a large bowl of cold water.

Cut the apples into small cubes.

Melt the butter and honey in a large skillet.
Add the apple cubes and cook over low heat until the apples are tender. Stir regularly.

Meanwhile, make a dry caramel.
Cover the bottom of a pan with a thin layer of sugar. Add the rest, gradually, in pinches where the sugar melts.
Do not stir with a spoon.

When the sugar is caramelized, remove the pan from the heat and add the hot cream. Mix well.
Add the drained gelatine leaves. Mix well.
Add the fleur de sel. To mix together.
Add cooked apples. To mix together.

Pour this preparation into an insert lined with a sheet of rhodoïd.
Pack well.

Freeze for at least two hours.

Dacquoise:

2 blanks egg
30g of sugar
45g ground almonds
40g icing sugar
15g cornstarch

Preheat the oven to 180°C.

Whip the whites by adding the sugar in several times.
Mix the ground almonds, icing sugar and flour. Gently mix this mixture with the whipped egg whites using a spatula.

Pour the batter into a greased rectangular pie pan.

Cook for about 13 minutes.
Turn out onto a wire rack.

Vanilla mousse:

250g whole milk
2 vanilla pods
75g sugar
3 yolks
8 g gelatin (4 sheets)
250g full cream

Bring the milk and the opened and scraped vanilla pods to a boil.
Let stand for at least 2 hours.
You can leave them in the fridge overnight.

Put the gelatine sheets in a bowl of cold water.

Prepare a custard.
Bring the milk to a boil again.

Meanwhile whisk the yolks and sugar.
Pour the hot milk into the mixture little by little, whisking constantly.
Pour everything into the saucepan and let thicken over medium heat while stirring. Turn off the heat before boiling, as soon as the cream coats the spoon.

Add the drained gelatin. To mix together.

Whip the very cold cream into a soft whipped cream.
When the custard is cooled, add the whipped cream.
Start with a nice spoon. Mix with a whisk.
For the rest, mix gently with a spatula.

Assembly:

Place the decor rug in the mold log.
Pour in half of the mousse and spread it around all the edges with a spatula.

Place the frozen insert in the middle.

Cover with the rest of the mousse and then the biscuit cut to the dimensions of the mould.

Place the log in the freezer.

On the day of the meal, unmold the log a few hours in advance and let it thaw in the fridge.
Decorate it at the last moment with cookies (recipe here).

To finish: once again, this log is very easy to make. There is no difficulty if you take the time, and respect the steps. It is always better to do it over 2 days than to hurry over a 1/2 day.


The decorative carpet is of course not mandatory.

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