Juliet Apple and Madagascar Vanilla Yule Log - by Maxime CHENET, Michelin-starred chef

Choux pastry:

60 g milk
65 g butter
30 g invert sugar or honey
90 g flour
110 g egg yolks
67 g eggs (1)
80 g sugar
170 g egg whites

Make a choux pastry by boiling the milk, butter, and invert sugar (or honey). Add the flour and mix vigorously. 
Transfer to a mixing bowl and add the eggs and egg yolks. Once this mixture is ready, beat the egg whites, add the sugar, and fold into the base mixture.
Spread onto a baking sheet to a thickness of 1 to 2 cm, then bake for 10 to 12 minutes at 170°C.

Apple Compote:

Cut the apples into pieces, cook with a knob of butter, then blend.

Apple Insert: 

600 g apples, finely diced
100 g apple compote
1 vanilla pod
50 g butter
50 g Grand Marnier
70 g sugar
1 sheet of gelatin
2 g agar agar

Cut the apples into cubes, then fry them in a pan with the butter, sugar, and scraped vanilla. Once cooked, deglaze and flambé with the Grand Marnier, then stir in the compote, agar agar and the previously rehydrated gelatin sheet. Roll into a tube in plastic wrap and freeze.

Praline crunch:

20 g butter
15 g sugar
15 g brown sugar
20 g flour
15 g ground almonds
15 g ground hazelnuts
Crumble for 12 minutes at 170°C, then remove from the oven and add:
65 g praline
25 g cocoa butter
35 g feuillantine
1 g fleur de sel

Spread between two sheets of parchment paper to a thickness of 2 mm, then refrigerate.

Apple mousse:

300 g applesauce
250 g cream (35% fat)
2 sheets gelatin
15 g Manzana

Gavote:

25 g egg white
25 g sugar
15 g flour
30 g Grand Marnier
80 g water

Place all ingredients in a saucepan, bring to a boil, and when thickened, spread on a baking sheet and bake for about 10 minutes at 160°C, then mold immediately after removing from the oven.

Assembly:

Cut the biscuit to the desired size, spread a thin layer of apple mousse, then place the tube of apple compote on top. Roll up and freeze. In a log mold, place the apple mousse, insert the “biscuit-compote” tube, then place a rectangle of praline on top. Leave to freeze, remove from the mold and decorate with the remaining mousse and desired decorations. 
You can also proceed as you would with a classic log. Keep all of the biscuit, spread the apple mousse and the tube of apple compote, then roll everything up. Place this roll on the rectangle of praline and decorate as you wish!

Decoration:

Apple rosette
Herbs
Gavotes
White chocolate circle or royal icing (140g icing sugar / 25g egg white / 7g lemon juice. Mix everything together, spread on a baking sheet lined with parchment paper, and let dry).