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Recipe Step by Step
760g heavy cream 36%
120g clarified butter
200g bread flour
10g baking powder
100g almond flour
100g hazelnut flour
100g potato starch
Deglaze with the hot cream and salt.
Add the melted butter.
Cool to 86°F (30°C).
Mix together the dry ingredients and combine them with the eggs and caramel base.
Apple & Caramel Compote
4200g apples (tart baking apples)
260g clarified butter
160g lemon juice
30g pectin NH
150g water for the gelatin
30g gelatin powder (220 bloom)
90g Calvados (optional)
Use the larger portion of sugar to make a dry caramel.
Deglaze with the clarified butter and add the apples. Cook for 2 minutes.
Add in the lemon juice and pectin combined with the smaller portion of sugar.
Place this mixture in a pan and finish off by baking it for approx. 35-40 minutes at 300°F (150°C).
Once it is cooked, you should be left with 4,800g of compote. Hydrate the gelatin, mix it with the compote and add in the Calvados.
Cool to 105°F (40°C) and use it immediately.
TANARIVA Calvados Crémeux
130g clarified butter
680g heavy cream 36%
2g NOROHY vanilla bean
2g fleur de sel
460g MILK TANARIVA 33%
25g Calvados (optional)
Slowly combine with the melted couverture to make an emulsion using a spatula. Add the Calvados (optional).
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to rest in the refrigerator for a few hours.
750g heavy cream 36%
750g whole milk
300g egg yolks
Heat to 180-184°F (82-84°C) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.
12g NOROHY vanilla bean
3000g whole milk
If you are cooking it on the stove, put all the ingredients in a saucepan on medium heat and stir it regularly. After cooking, place the rice pudding in a container and chill cool in the refrigerator.
Rice Pudding Mousse
2400g Rice Pudding
1680g Crème Anglaise
15g gelatin powder (220 bloom)
75g water for the gelatin
1680g heavy cream 36%
Make the crème anglaise and add in the bloomed gelatin.
Mix the crème anglaise into the rice pudding.
Cool the mixture to 85°F (30°C) and add the whipped cream.
Buckwheat Shortcrust Pastry
160g bread flour
160g buckwheat flour
65g corn starch
110g confectioner's sugar
330g European-style butter
20g egg yolks
Mix with the butter and sugar
Add the egg yolks.
As soon as you have a homogeneous mixture, spread it between two sheets of parchment paper.
Bake the shortcrust pastry for 15-16 minutes at 300°F (150°C) on a tray lined with a perforated silicone mat.
Buckwheat Pressed Shortcrust Pastry
420g MILK TANARIVA 33%
400g crispy wheat flake cereal
830g Buckwheat Shortcrust Pastry
Add the flake cereal and melted Tanariva.
750g ABSOLU CRISTAL NEUTRAL GLAZE
50g apple juice
30g Calvados (optional)
Assembly and finishing
ASSEMBLYMake the caramel sponge batter and spread onto a silicone baking sheet in a 57 × 37cm frame. Bake at 340°F (170°C) for 10-12 minutes.Spread crémeux onto each sheet of cake and freeze.Place a sheet of frozen cake into a frame so that the crémeux is on top. Spread on compote and layer on the second sheet of cake so that its crémeux is facing the compote.Freeze this yule log insert. Cut out 52 × 6cm strips.Line your “Large U-shaped” Yule Log Molds (ref. 2171) with a Valrhona Signature 3D Texture Sheet.Position a strip of frozen insert vertically inside each yule log mold. Freeze.Make the pressed shortcrust pastry and spread out six 52 × 6cm strips. Leave them to set in the refrigerator.Make the rice pudding mousse. Pour the rice pudding mousse down each side of the insert and place a strip of buckwheat shortcrust pastry on top. Freeze.FINISHINGTurn out the yule logs.Make the apple glaze and spray onto the frozenyule logs.