Yule log with green apple

This year, I have no plans to make a chocolate log. I want to change my habits. I want color and fruit.
The green apple seemed perfect to me. Its little tangy side makes me completely crack, as well as its pretty green color.

I thought for a long time about the best way to associate it to finally leave it alone. It makes up most of my yule log, first in the form of a light mousse, then with a crunchy brunoise. A touch of white chocolate adds sweetness.

It is a log that I greatly appreciated.
I love its freshness!

Yule log with green apple:

Green apple mousse:
(according to I’ll take a bit of it)

200g green apple puree
8 g gelatin (4 sheets)
1 tbsp green apple liqueur
30g egg white
60g of sugar
30g water
270 g full cream

The mousse is to be made the day before.

Rehydrate the gelatin in a bowl of cold water.

Heat 100 g of apple puree without boiling.
Add the drained gelatin. To mix together.
Add the rest of the mash and the liqueur. To mix together.

Prepare an Italian meringue.
Heat the water and sugar to 117°C.
When the syrup reaches 110°C, start beating the egg whites.
Pour the syrup in a thin stream over the beaten whites without stopping beating.
Continue beating for a few more minutes.

Whip the cold cream into whipped cream.

Add the whipped cream to the green apple puree, then the meringue.

Line a log mold (30×8) with rhodoïd then pour in the mousse.
Roll up slightly at the edges.

Optionally, line 3 small silicone molds (Demarle mini-quenelles) for decoration.

Place everything in the freezer.

Soft cake:
(According to Zôdio cooking workshops)

3 eggs
2 egg yolks
110g ground almonds
90g sugar
2 egg whites
50g sugar
50g flour

Preheat the oven to 200°C.

Place the eggs, the yolks, the ground almonds and the 90 g of sugar in a mixing bowl and whisk for about ten minutes.

Beating egg whites.
Gradually add the remaining sugar.

Add the meringue to the first mixture, delicately, with a spatula.
Sift the flour over the mixture and fold it in, always gently.

Spread the dough on a high Flexipat and cook it for 8 to 10 minutes.
With these quantities, you will have leftover biscuit for another preparation. It can be stored in the freezer.

Leave to cool completely then cut out a 28×6 rectangle.

Crispy white chocolate:

50g white chocolate
25 g of Gavottes.

Melt the chocolate and add the crumbled pancakes.

Spread on a 28×6 rhodoïd.
Book cool

Icing:


100g sugar
100 g glucose syrup
45g water
75 g full cream
100g white chocolate
7 g gelatin (3+½ sheets)
green dye


Put the gelatine sheets in a bowl of cold water.

Cook the water, sugar and glucose to 102°.


Pour over the chocolate. To mix together.
To add
drained gelatin, the cream, the coloring.


Smooth everything with an immersion blender.

Leave to cool to 35°.

Green apple brunoise:

1 green apple
1 squeeze of lemon juice

Cut the apple into small cubes. I use my alligator.
Mix with lemon juice.

Assembly:

Remove the mousse from the freezer;
Take it off the mould.

Spread a layer of brunoise, then the crispy white chocolate and finally the cake.

Gently turn the log over onto a wire rack.

Pour the frosting at 35°C all at once.

Decoration:

Wrap the quenelles set aside with white velvet then spread them over the log.
Toss 2 slices of apples in warm neutral glaze before dividing them between the dumplings.

Leave the log to thaw for about 2 hours in the fridge.

To finish: I bought my green apple puree in a store for professionals. It’s nothing more than a 10% sweet compote.
You can easily do it yourself.


It is on this festive recipe that I leave you for a few days.
I wish you a very Merry Christmas.

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