Recipes

Recipe Christmas logs : Millefeuille

Name: Christmas logs : Millefeuille
Yield: 15 mot.personnes / 2 mot.parts
Ingredients: 300 g Sublime, Cream with Mascarpone; 30 g icing sugar; 1 Bourbon vanilla pod; 280 g apples; 100 g yuzu purée; 4 g pectin NH; 40 g sugar; 320 g pastry cream; 300 g pastry cream; 300 g Sublime, Cream with Mascarpone; 6 g gelatine; 250 g T55 flour; 6 g salt; 37.5 g Extra dry butter 84% fat; 100 g cold water; 6.25 g vinegar; 200 g Extra dry butter 84% fat; Granny Smith apples

For
15 persons

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To prepare this dish

Ingredient list: Vanilla cream with mascarpone
300 g Sublime, Cream with Mascarpone
30 g icing sugar
1 Bourbon vanilla pod; Apple and yuzu jelly
280 g apples
100 g yuzu purée
4 g pectin NH
40 g sugar
320 g pastry cream; Light cream
300 g pastry cream
300 g Sublime, Cream with Mascarpone
6 g gelatine; Puff pastry
250 g T55 flour
6 g salt
37.5 g Extra dry butter 84% fat
100 g cold water
6.25 g vinegar
200 g Extra dry butter 84% fat; Assembly
Granny Smith apples

Elle & Vire products used: Sublime, Cream with Mascarpone; Extra dry butter 84% fat

The recipe,
step by step

1
Vanilla cream with mascarpone

Scrape the vanilla pod and add the seeds to the Sublime Cream with Mascarpone together with the icing sugar. Keep in the fridge for 2/3 hours Whip before using it.
2
Apple and yuzu jelly

Peel the apple and brunoise (finely dice). Mix the sugar with the pectin NH. Heat the yuzu purée and the apple at 50°C. Add the sugar mix. Bring to the boil. Pour the coulis into a container. Leave to cool in the fridge..
3
Light cream

Smooth the cooled crème pâtissière, melt the bloom gelatin, add to the pastry cream. whip the Sublime Cream with Mascarpone, then mix the two together.
4
Puff pastry

Knead the flour, salt, melted butter, cold water and vinegar together. Form a ball, and leave to rest in the fridge. Shape the pastry into a square. Between two layers of greaseproof paper, make another square of an identical size with the Elle & Vire®Extra Dry Butter. Fold and repeat 5 times. Roll out the puff pastry to 2 mm and cut to the desired shape. Cook at 165 °C for about 15 minutes. To finish, cut into 25 x 7,5 cm rectangles.
5
Assembly

Pour the light cream in a Yule log mould ( 53,5 x 5,5 X 4) and pipe some Apple-Yuzu jelly. Fill up with light cream. Freeze it

Pipe the Vanilla Sublime cream onto the lower layer of puff pastry, add some apple-Yuzu jelly and cover with a final layer of puff pastry. Unmold the frozen Yule log on a piece of temperate white chocolate. glaze it with some neutral mirror glaze. Put on top of the puff pastry. Decorated with Sublime cream on the side and fresh green apple on top