Recipes
For 2 Flexipat® (1 100 g)
Make a classic choux paste with the milk, butter and flour. Add the eggs, egg yolks and yellow food colouring using a mixer fitted with a flat beater. In a separate bowl, whisk the egg whites, add the sugar and continue whisking until stiff. Combine the two mixtures. Spread out onto a Flexipat® baking tray and bake in a fan-assisted oven at 170°C (338°F), with a doubled baking sheet, for approximately 12 mn. Leave to cool.
Make a classic pastry cream.
Heat the water, sugar and glucose to 117°C (243°F) and pour onto the whisked egg whites.
Stir the pastry cream to soften then add the dissolved gelatine, scraped vanilla beans and kirsch. Add the whipped cream then the Italian meringue.
Drain the pears in syrup and set the juice aside. Dice the pears, approximately 6 to 7 mm. Heat the pear juice, yuzu purée and split vanilla beans. Strain through a china cap sieve. Add the starch that has been diluted with the sugar and bring to the boil. Add the St Germain liqueur and the dissolved gelatine. Add the diced pear. Let the mixture set a little and pour 2 400 g of compote into a Flexipat®. Freeze.
Whisk all the ingredients together.
Bring the pear and yuzu juices and inverted sugar to the boil. Infuse the vanilla beans for approximately 10 mn. Remove the vanilla beans then bring to the boil and add the agar-agar which has been diluted with the sugar. Add the St Germain liqueur, the dissolved gelatine and yellow food colouring. Stain through a china cap sieve and pour onto a Silpat®.
Whisk all the ingredients together, pass through a drum sieve and leave to dry.
Add 1 200 g of light diplomat cream to the crust side of the biscuit sponge. Add the frozen pear compote and spread 1 200 g of cream on top. Cover with the second biscuit sponge. Freeze.
Cut out 6 cm wide strips and then cut to the desired length. Sprinkle red sugar onto both sides of the biscuit sponge and then position the Yule log on its side. Pipe the Sublime cream with vanilla on top and add vanilla and elderflower jelly drops. Spread white chocolate onto an acetate guitar sheet and make decorations using a mandoline cutting comb. Cut the chocolate into wave shapes.
