Cara’Tatin® Log

1/ Gingerbread biscuit (60 x 40 cm x2)

Ingredients

• Caster sugar : 118 g
• Fruit'Puree Lemon : 18 g
• Water : 45 g
• Freeze-dried coffee : 8 g
• Sweet chestnut honey : 600 g
• Salt : 6 g
• Fresh ginger : 4 g
• Semi-skimmed milk : 250 g
• Candied orange (Corsiglia) : 500 g
• Butter 83% fat : 500 g
• Whole eggs : 300 g
• Flour T55 : 250 g
• Rye flour : 250 g
• Baking powder : 26 g
• Gingerbeadt spices : 10 g

Instructions

Make a caramel with the granulated sugar. Deglaze with Fruit’Purée Citron, water, and hot Nescafé. In a food processor, blend the salt, ginger, milk, and candied oranges for a few minutes. Melt the butter. Mix together, then sift the flours, baking powder, and spices. Incorporate the melted butter into the other mixtures, then add the eggs. Bake in a frame at 160 °C (325 °F) for 12-14 minutes. Approximately 1 190g per frame.

2/ Lemon crisp (frame 60x40 cm)

Ingredients

• Butter : 360 g
• Almond powder : 360 g
• Flour T55 : 360 g
• Brown sugar : 360 g
• Fruit'Zest Lemon Zest : 40 g

Instructions

In a food processor, combine all the ingredients, then spread between two sheets of parchment paper to a thickness of 5 mm. Bake at 155 °C (310 °F) for approximately 25 minutes. The size of the slice will depend on the desired effect of the decoration used for the yule log. Let it rest for 10 minutes after baking.

3/ Cara’Tatin® confit (frame 60x40 cm)

Ingredients

• Fruit'Puree Cara'Tatin : 2115 g
• Glucose syrup : 211 g
• Caster sugar : 615 g
• NH pectin : 56 g
• Fruit'Puree Lemon : 76 g
• Golden Delicious apple dice : 800 g

Instructions

Heat Cara’Tatin® to 40 °C (104 °F). Add the sugar and NH pectin mixture. Boil for 30 seconds. Refrigerate overnight. Blend with an immersion blender or food processor until smooth. Stir in the diced apples. In a frame, place a first layer of sponge cake. Cover with Cara’Tatin® confit (3.5 kg) and top with a second layer of sponge cake. Chill until firm.

4/ Vanilla bavaroise (gutter)

Ingredients

• Semi-skimmed milk : 340 g
• Vanilla pod : 4 g
• Caster sugar : 106 g
• Egg yolks : 106 g
• Gelatin mass (x5) : 5 g
• Whipped cream : 377 g

Instructions

Prepare a crème anglaise. Add the gelatin mass. Cool to 18°C (64 °F), then fold in the whipped cream. Pour into a 1 000 g mold. Add the crunchy layer.

5/ Assembly

Instructions

In a gutter mold, place the two layers of Cara’tatin candied-filled biscuit vertically. Fill with vanilla Bavarian cream. Top up the gutter with more vanilla Bavarian cream. Seal the gutter with a strip of lemon crisp, then decorate.