{"id":15452,"date":"2019-12-20T12:13:27","date_gmt":"2019-12-20T11:13:27","guid":{"rendered":"https:\/\/blog.matferbourgeat.com\/?p=15452"},"modified":"2026-03-24T11:43:40","modified_gmt":"2026-03-24T10:43:40","slug":"recette-de-buche-agrumes-par-nina-metayer","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2019\/12\/20\/recette-de-buche-agrumes-par-nina-metayer\/","title":{"rendered":"Tatin-style Yule log recipe by Nina Metayer"},"content":{"rendered":"\t\t
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Ingredients for a tatin-style Yule log crown for 6\/8 serves<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Liquid caramel\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sugar 700 g
Water 300 g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Make a dry caramel with the sugar and stop further cooking with the warm water<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Apple tatin<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Rubinette apples 8
Liquid caramel 400 g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Peel the apples, remove the core with an apple corer; cut into thin strips.<\/p>

Cook the apple strips with the liquid caramel in a pan.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Whipped vanilla ganache \n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Whipping cream 480 g
Salt 0.8 g
Gelatin mass 64 g
Chocolate couverture Opalys 200 g
Whipping cream 320 g
Vanilla beans 2<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Heat the first quantity of cream, add the gelatin mass, combine and pour over the chocolate couverture Opalys. Emulsify and refrigerate at 4\u00b0C (40\u00b0F).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Almond hazelnut streusel<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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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\u00b0C (310\u00b0F), adjust the baking if necessary. Crumble the streusel again.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Reconstituted shortbread\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Almond hazelnut streusel 310 g
Feuillantine 110 g
Fleur de sel 1 g
Milk chocolate 170 g
Vanilla powder 0.5g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Melt the milk chocolate over a bain-marie; combine with the streusel, feuillantine, fleur de sel and vanilla powder.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Caramel agar glaze<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Liquid caramel 325 g
Agar-agar 2.5 g
Sugar 8 g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Assembly Tatin-style Yule log<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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 \u00be 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"matfer-bourgeat-nina-metayer-buches-tatin\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Nina-METAYER-portrait\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Learn more about Nina Metayer\u2019s<\/a> career and her chocolate triangle yule log<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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RECETTE DE LA TARTE AUX POMMES PAR C\u00c9DRIC GROLET<\/div>
R\u00e9alisez la tarte aux pommes de C\u00e9dric GROLET, quand beaut\u00e9 rime avec simplicit\u00e9<\/div><\/div><\/div><\/div>
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A la rencontre du Chef Eric Delerue : visite du restaurant le Cerisier en Ville \u00e0 Lille<\/div>
Apr\u00e8s 32 ans \u00e0 la campagne, le restaurant du Chef Eric Delerue s'offre un rajeunissement en d\u00e9m\u00e9nageant \u00e0 Lille. C'est la renaissance du restaurant devenu le Cerisier en Ville. <\/div><\/div><\/a><\/div>
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Recette Mont-Blanc de la boutique C\u00e9dric Grolet Op\u00e9ra par Yohann CARON<\/div>
R\u00e9alisez la recette du Mont-Blanc de la boutique C\u00e9dric Grolet Op\u00e9ra r\u00e9alis\u00e9 par le talentueux Yohann Caron <\/div><\/div><\/a><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Discover the step-by-step recipe of the Tatin-style Yule log recipe by Nina Metayer d with an exclusive video for Matfer Bourgeat<\/p>\n","protected":false},"author":6,"featured_media":15407,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[90,87],"tags":[],"post_folder":[510],"class_list":["post-15452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes","category-chefs-spotlight"],"acf":[],"yoast_head":"\nTatin-style Yule log recipe by Nina Metayer - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Discover the step-by-step recipe of the Tatin-style Yule log recipe by Nina Metayer d with an exclusive video for Matfer Bourgeat\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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