the Tatin Yule Log
by Nicolas Boussin
RECIPE INFO
Servings
x1 (25cm)
Time to make
2h30
Cooking time
30 min.
LIST OF INGREDIENTS
Gelatin masses
| Ingredients | Quantity |
|---|---|
| Gelatin powder (200 blooms) | 4 g |
| Water | 24 g |
| Gelatin powder (200 blooms) | 29 g |
| Apple juice | 174 g |
Mascarpone cream
| Ingredients | Quantity |
|---|---|
| Gelatin mass (with water) | 25 g |
| Whole milk | 33 g |
| Superfine sugar | 33 g |
| Mascarpone | 72 g |
| Whipping cream (35% fat) | 303 g |
Joconde sponge
| Ingredients | Quantity |
|---|---|
| Wole eggs | 107 g |
| Almond powder | 65 g |
| Powdered sugar | 65 g |
| Melted unsalted butter | 22 g |
| All-purpose flour | 42 g |
| Egg whites | 85 g |
| Superfine sugar | 22 g |
Tatin apples
| Ingredients | Quantity |
|---|---|
| Gelatin mass (with apple juice) | 200 g |
| Superfine sugar | 450 g |
| Apple juice (for deglazing) | 235 g |
| Golden or Pink Lady apples (x6-7) | 1,2 kg |
Buckwheat crumble
| Ingredients | Quantity |
|---|---|
| Butter (82% fat) | 22 g |
| Powdered sugar | 19 g |
| Buckwheat flour | 10 g |
| Cornstarch | 12 g |
| Almond powder | 10 g |
Crumble reconstruction
| Ingredients | Quantity |
|---|---|
| Buckwheat crumble | 50 g |
| Cornflakes | 50 g |
| Fleur de sel | 1 g |
| Cocoa butter | 4 g |
| White or Dulcey chocolate | 50 g |
Gelatin-free neutral glaze (link to the explanatory video)
| Ingredients | Quantity |
|---|---|
| Mineral water | 150 g |
| Superfine sugar (1) | 125 g |
| Glucose syrup | 35 g |
| Superfine sugar (2) | 20 g |
| NH Pectine | 5 g |
| Lemon juice | 5 g |
OR Gelatin neutral glaze
| Ingredients | Quantity |
|---|---|
| Gelatin mass | 112 g |
| Water | 100 g |
| Glucose syrup | 300 g |
| Superfine sugar | 200 g |
| Lemon juice | 30 g |
