Haskap berry and praline Yule log

1/ Almond and lime financier

Ingredients

• Icing sugar : 250 g
• Almond powder : 280 g
• Flour : 70 g
• Butter : 250 g
• Egg whites : 250 g
• Lemon zest : 1

Instructions

Prepare a brown butter. Mix the powdered sugar, almond flour, flour, and egg whites, then add the cooled brown butter. Zest the lime into the mixture. Bake at 170 °C for 20 minutes in a preheated oven.

2/ Praline crunch

Ingredients

• Hazelnut praline : 340 g
• Milk chocolate : 125 g
• Hazelnut oil : 15 g
• Crêpe crumbs : 250 g

Instructions

Soften the praline using a mixer fitted with the paddle attachment; add the melted chocolate and hazelnut oil at 35 °C, then the crushed crêpes.

3/ Haskap berry jelly

Ingredients

• Fruit'Puree Haskap : 250 g
• Caster sugar : 40 g
• Gelatin sheet : 6 g

Instructions

Soak the gelatin; heat Fruit’Purée Haskap and sugar to 60 °C. Add the gelatin and pour into a frame to a thickness of 1 cm (to form the insert). Cut into 1 cm x 1 cm strips, 10 cm in length.

4/ Haskap berry mousse

Ingredients

• Fruit'Puree Haskap : 425 g
• Gelatin sheet : 12 g
• Italian meringue : 120 g
• Liquid cream 35% fat : 170 g
• Caster sugar : 70 g

Instructions

Soak the gelatin. Prepare an Italian meringue. Whip the cream until it reaches a yogurt-like consistency. Heat Fruit’Purée Haskap and sugar to 60 °C. Add the gelatin. Cool to 30 °C, then fold in the meringue and whipped cream. Pipe into finger-shaped molds (Silpat).

5/ Haskap berry glaze

Ingredients

• Fruit'Puree Haskap : 150 g
• Caster sugar : 100 g
• Glucose syrup : 80 g
• Gelatin sheet : 8 g
• Water : 60 g
• Clear glaze : 50 g

Instructions

Soak the gelatin. Bring the water, sugar and glucose to a boil. Remove from the heat and add the gelatin. Stir in the Fruit’Purée Haskap and blend, taking care not to incorporate air. Allow to cool to 30 °C, then glaze the entremets and freeze.

6/ Assembly

Instructions