Ingredients for a tatin-style Yule log crown for 6/8 serves
Liquid caramel
Sugar 700 g
Water 300 g
Make a dry caramel with the sugar and stop further cooking with the warm water
Apple tatin
Rubinette apples 8
Liquid caramel 400 g
Peel the apples, remove the core with an apple corer; cut into thin strips.
Cook the apple strips with the liquid caramel in a pan.
Whipped vanilla ganache
Whipping cream 480 g
Salt 0.8 g
Gelatin mass 64 g
Chocolate couverture Opalys 200 g
Whipping cream 320 g
Vanilla beans 2
Heat the first quantity of cream, add the gelatin mass, combine and pour over the chocolate couverture Opalys. Emulsify and refrigerate at 4°C (40°F).
Almond hazelnut streusel
Butter 102 g
Flour 92 g
Unrefined cane sugar 50 g
Muscovado sugar 50 g
Ground almonds 50 g
Ground hazelnuts 50 g
Fleur de sel 1.5 g
Mix together all the ingredients in a stand mixer with a flat beater. Mix minimally to keep crisp. Crumble the streusel and bake for 20 minutes at 155°C (310°F), adjust the baking if necessary. Crumble the streusel again.
Reconstituted shortbread
Almond hazelnut streusel 310 g
Feuillantine 110 g
Fleur de sel 1 g
Milk chocolate 170 g
Vanilla powder 0.5g
Melt the milk chocolate over a bain-marie; combine with the streusel, feuillantine, fleur de sel and vanilla powder.
Caramel agar glaze
Liquid caramel 325 g
Agar-agar 2.5 g
Sugar 8 g
Assembly Tatin-style Yule log
Make the whipped ganache and refrigerate for about 6 hours. Make the almond hazelnut streusel and reconstituted shortbread. Cook the apple strips in a pan with a base of liquid caramel, strain. Place them in the base of a mold and set in the freezer. While in the freezer, whip the cold ganache. In the molds lined with apple garnish ¾ full with the whipped ganache and place the reconstituted shortbread to the top of the mold. Smooth the surface and set in the freezer for 2 hours. Make the caramel agar glaze. Unmold the tatins and glaze with the caramel agar glaze.
Learn more about Nina Metayer’s career and her chocolate triangle yule log
