Recipes
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.
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..
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.
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.
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
