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 choux pastry by bringing the milk, butter, and invert sugar (or honey) to a boil. Add the flour and mix vigorously.
Transfer to a mixing bowl, then add the eggs and egg yolks. Once this mixture is ready, beat the egg whites until stiff, add the sugar, then fold into the base mixture.
Spread the mixture onto a baking sheet to a thickness of 1 to 2 cm, then bake for 10 to 12 minutes at 170°C.
Apple Compote:
Apples cut into pieces, then cooked with a pat of butter and pureed.
Apple Insert:
600 gr apples, cut into large brunoise
100 gr applesauce
1 vanilla bean
50 gr butter
50 gr Grand Marnier
70 gr sugar
1 gelatin sheet
2 gr agar agar
Cut the apples into cubes, then sauté them with butter, sugar, and scraped vanilla beans. Once cooked, deglaze the pan and flambé with Grand Marnier, then stir in the compote, the agar-agar (sprinkled in), and the pre-soaked gelatin sheet. Roll into a tube using plastic wrap, then freeze.
Crunchy praline:
20 g butter
15 g sugar
15 g brown sugar
20 g flour
15 g almond flour
15 g hazelnut flour
Bake the 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
Roll out between two sheets of parchment paper to a thickness of 2 mm, then refrigerate.
Apple Mousse:
300 gr of apple compote
250 gr of 35% cream
2 sheets of gelatin
15 gr of Manzana
Gavotte:
25 g egg white
25 g sugar
15 g flour
30 g Grand Marnier
80 g water
Put everything in a saucepan, bring to a boil, and once it has thickened, spread it on a baking sheet and bake for about 10 minutes at 160°C, then shape it immediately after removing it from the oven!
Editing:
Cut the sponge cake to the desired size, spread a thin layer of apple mousse, and place the tube of apple compote on top. Roll it up and freeze. In a log mold, spread some apple mousse, insert the “sponge cake-apple compote” tube, then place a rectangle of praline on top. Let it freeze, unmold, and decorate with the remaining mousse and your choice of garnishes.
You can also make it like a traditional Yule log. Keep the entire biscuit, spread the apple mousse and the tube of apple compote, then roll it all up. Place this roll on top of the praline rectangle and decorate as you like!
Setting:
Apple rosette
Herbs
Gavottes
White chocolate ring or Royal Icing (140 g powdered sugar / 25 g egg white / 7 g lemon juice. Mix all ingredients together, then spread on a baking sheet lined with parchment paper and let dry)