Hello my friends!
Christmas is just around the corner and it was time for me to share a new recipe…
Here is my Tatin yule log with cocoa bean ganache.
Let’s see the recipe, Chef!
Tatin Yule Log
- Tatin Insert
- 2 large apples
- 40 g sugar
- 40 g butter
- Whipped ganache
- 2 g cocoa bean
- 200 g plain milk
- 4 g gelatine sheets
- 30 g honey
- 190 g white chocolate
- 250 g mascarpone
- 200 g liquid cream (30% fat)
- Biscuit cookie
- 25 g pecan nuts
- 15 g unsalted cashew nuts
- 55 g butter at room temperature
- 50 g caster sugar
- 40 g brown sugar
- 1 small egg
- 120 g flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Apple Crémeux
- 25 g salted butter
- 2 large apples
- 1 tbsp sugar
- 2 g gelatine
- 50 g mascarpone
Heat the butter and sugar in a sauce pan at medium/high heat.
Combine until caramel.
Remove from the stove. Pour in a 18 cm mold or leave in your sauce pan if you can put it in the oven.
Preheat your oven at 190 C / 375 F degrees.
Peel the apples, remove the center and cut them in quarters.
Place the apples in your sauce pan or mold.
Cook for 30 minutes.
At the end of cooking, let cool down a bit and pour in your insert mold covered with cling film.
Place in the freezer.
Place the gelatine in cold water.
Heat the milk and ground cocoa bean.
Remove from the stove when it starts boiling and leave for 20 to 30 minutes.
After this time, heat the milk. Add the gelatine and honey. Combine.
Pour on the melted white chocolate. Combine until homogeneous.
Let cool down for 10 minutes.
Add the mascarpone and mix with a hand mixer. Add the cream, mix with a hand mixer.
Place a cling film and set aside in your fridge overnight.
Cut the nuts in small pieces.
In a large bowl, mix the soft butter, caster sugar, brown sugar, egg until you get an homogeneous mixture.
Add the baking soda, salt and flour. Mix until you get an homogeneous mixture.
Add the nuts and combine.
Spread on a baking sheet with a 1 cm thickness in the shape of a rectangle.
Set aside in your fridge for 1 hour.
After 50 minutes, preheat your oven at 170 C / 340 F degrees.
Bake for 20 minutes.
At the end of cooking, cut in the shape of a rectangle fitting your yule log mold and let cool down on a cooling rack.
Melt the butter in a sauce pan.
Add the apples peeled and cut in cubes.
Cook for 2 minutes and spread the sugar. Cook with lid for 10 minutes.
In the meantime, soak the gelatine into cold water.
When your apples are cooked, remove them from the stove and mix them in a blender.
Add the mascarpone and gelatine. Combine and spread on a baking mat with a 1 cm thickness.
Set aside in your fridge for 20 minutes then place in your freezer.
Whisk the ganache until firm.
Spread in your yule mold.
Add the frozen Tatin insert.
Pipe more ganache on top, spread with a small spatula.
Place the frozen apple cremeux cut in a rectangle then the cookie découpé also cut in a rectangle shape.
Pipe more ganache and set aside in your freezer for at least 6 hours.
Place 4 hours in your fridge before serving.