White Christmas Festive Yule Log - Chef Recipe by Remy Le Nestour and Quentin Zerr

Ingredients

Blueberry confit:

225mL water
675 g blueberry puree
225 g blackcurrant puree (cassis)
195 g sugar
15 g pectin
6 g orange zest
1.5 g pepper berry

Cremeux yuzu:

200mL coconut milk
200mL yuzu juice
60 g sugar
60 g egg yolk
16 g corn flour
3 g gelatin
180 g butter

Clafoutis:

300 g eggs
275 g cassonade
82 g flour
2.75 g salt
275 g toasted almond meal
825mL cream
1000 g frozen blueberries

Iota glaze:

525mL water
75mL orange blossom
75 g sugar
15 g iota
2 g vanilla bean

Punch syrup:

180 g sugar
90mL lemon juice
210mL water
70mL yuzu juice
2 g lemon myrtle

Citrus puree:

150 g orange
10 g lemon
25 g grapefruit

Citrus juice:

100mL lime juice
75mL orange juice
75mL yuzu juice

Citrus confit:

300 g citrus puree
500mL citrus juice (Above)
130 g glucose
270 g sugar
6 g agar agar
6 g pectin
6 g gelatin

Almond biscuit:

400 g icing sugar
440 g almond meal
10 g baking powder
60 g corn flour
300 g egg white (1)
280 g egg white (2)
80 g sugar
240 g melted butter
3 g lemon zest
150 g slivered almonds

Feuilletine crunch:

360 g hazelnut praline
240 g feuilletine
90 g white chocolate
25 g butter
2 pinches sea Sslt
1 pinch pepper

Vanilla Chantilly:

1000mL cream
100 g sugar
10 g gelatin
1 pod vanilla bean

Vanilla toasted mousse:

700mL warmed cream
9 g vanilla bean
92 g icing sugar
30 g toasted vanilla bean
11.5 g gelatin
575mL cold cream

Method

Blueberry confit:

Warm the water, blueberry puree, blackcurrant puree and pepper berry. Add pectin and sugar and boil for 2 minutes.

Blend quickly and strain. Rest overnight in the fridge.

Cremeux yuzu:

Make a custard and add gelatine soaked. Heat to 40 C add butter and mix.

Clafoutis:

Mix eggs and cassonade. Add flour, salt, toasted almond meal, combine then add cream.

Pour half the mixture on a framed tray with baking paper, add frozen blueberries then top with remaining mixture and flatten.

Bake at 180 C 3 minutes then 160 C about 30 minutes.

Iota glaze:

Mix water, orange blossom, sugar and Iota. Boil for 2 minutes and strain to create a thin glaze.

Punch syrup:

Boil sugar with water to create a thin syrup, then add citrus juices and lemon myrtle to combine.

Citrus puree:

Add fruits to a pot with water, bring to the boil and strain. Repeat three times, then add citrus juice (below).

Citrus confit:

Soak gelatin to loosen. Heat citrus puree, citrus juice and glucose.

When the temperature reaches 45 C, add sugar mixed with agar agar and pectin. Boil and cook down for 2 minutes. Add soaked gelatin. Cool to set.

Almond biscuit:

Mix icing sugar, almond meal, baking powder, corn flour and egg white (1).

Separately make a meringue with egg white (2) and sugar. Combine the two mixtures and slowly add the melted butter. Add lemon zest and slivered almonds into the mixture. Bake at 165 C for 15 minutes. Set aside to cool.

Feuilletine crunch:

Melt white chocolate and combine with remaining ingredients.

Vanilla Chantilly:

Boil cream with sugar and vanilla bean. Add soaked gelatin and keep overnight in the fridge before whipping.

Vanilla toasted mousse:

Toast vanilla bean (scrape caviar beforehand) at 135 C for 25-35 minutes in the oven.

Separately, warm cream, vanilla ben and icing sugar. Burn the toasted vanilla bean with a blowtorch and add into the mixture to infuse for 3 hours. Strain.

Warm the mixture again to add the soaked gelatine then add cold cream. Chill overnight before whipping.

Recipe provided by Grain Bar