An apple and white chocolate Yule log!

Recipe Limousin Apple Yule Log

This Christmas, wow your loved ones with a Yule log recipe straight out of Chef Henri Dudognon’s recipe book!

You may have seen him on the m6 program le combat des régions, where he proudly represented Haute-Vienne. 🍃

He confides in you his recipe for a Yule log for 10 people, to be made the day before your meal.

A different log from the traditional chocolate buttercream you’ve enjoyed at so many Christmas meals. This year, put some Limousin in your log, with apples from home! 🍏

A simple, tasty recipe to end your chef’s meal with dignity!

Utensils for this recipe

To make this recipe, you’ll need: an oven, a Maryse, a rectangular baking tin, a grease gun, a spatula, a frying pan, a pastry bag, a mixer and a salad bowl.

The ingredients

For the sponge cake :

170g egg white (about 6 eggs)
140g sugar
112g egg yolk
27g cornstarch
112g flour
Manzana syrup (water, sugar and Manzana)

For the mousse :

200g white chocolate 35% cocoa solids
5 sheets gelatin
106g Limousin milk from Laiterie Les Fayes
250g full-cream 35% liquid crème fraîche

Apple brunoise :

2 golden apples from Limousin
Butter
Sugar Brown sugar
Lime

For decoration :

Milk or dark chocolate chips or shavings
Caramel
Meringues

Making the sponge cake

Step 1:

Pour the 170g egg whites into a bowl and whisk until stiff.🥚

When the egg whites begin to stiffen, gently fold in the 140g sugar.

Then, one by one, fold in the yolks to prevent the whites from falling back. The whites will turn yellow and a little orange. When there’s no trace of yolk left in the bowl, the yolks are well incorporated, so stop beating. Gently fold in the flour and cornflour a little at a time, using a pastry blender to prevent the whites from falling out.

Step 2:

Once the mixture is ready, roll out the cookie in a dry rectangular tin. Before pouring in the cookie, the chef advises you to apply a little grease spray to make the cookie easier to remove from the mould. 👨‍🍳

Use a spatula to spread the dough evenly over the mold, so that the log will be even when you roll it out.

Step 3:

Place the dough in the oven at 180°C for 8 minutes. To tell if the cookie is cooked, touch the cookie and if there’s not too much resistance, it means the cookie is ready. 🥧 It should remain soft.

Leave the cookie to cool before turning it out onto greaseproof paper and letting it finish cooling. Meanwhile, prepare the mousse.

Recipe Buche De Noel Apple White Chocolate

Making the manzana mousse

Step 1:

Heat the white chocolate in a bain-marie. At the same time, place 5 gelatine leaves in cold water to hydrate and whip the cream. To do this, you’ll need your liquid cream, which you’ll whip up to make it a little thick and airy. Be careful not to slice it.

Once your cream is thick and airy, set it aside in the fridge. ❄️

Step 2:

In the meantime, warm the milk slightly. 🐮

Take your gelatine, squeeze out all the water and add to the warm milk. Stir well, so that the gelatine is decimated.

Step 3:

Add the mixture to the melted white chocolate and stir gently. Once well incorporated, set the chocolate mousse aside in the fridge for 30 min. Be sure to check occasionally to make sure the mousse doesn’t set.

Step 4:

Meanwhile, prepare the apple brunoise 🍏

Peel your 2 apples and cut them into small squares. Chef’s tip: use a mandolin.👨‍🍳

Soften the butter in a saucepan and add the apples. At the last minute, add a little brown sugar, but not too much to avoid over-sweetening. Remove the apples to prevent them from caramelizing, as they should remain melting. Set the apples aside in a cool place.

Step 5:

Fold the white chocolate mousse into the cream (make sure you do it in this direction and not the other way round), using a spatula, little by little and gently.

Time for assembly!

Step 1:

Place the cookie on a dry cloth once it has finished cooling. Brush with Manzana syrup (water, sugar and Manzana). The cookie will soften slightly.

Step 2:

Cover the cookie with a thin layer of vanilla applesauce, which you can make yourself for extra flavor! 👩‍🍳

The layer should be very thin, covering the cookie only slightly.

Step 3:

Make way for the mousse! Using a spatula, cover the cookie with your white chocolate mousse, distributing it evenly and going well over the edges. Don’t make the layer too thick, as rolling out will be complicated if you have too much material.

Step 4:

Zest a little lime in your fried apple brumoise. This will add a touch of bitterness. Scatter the apples over the mousse and cookie. For added indulgence, the chef suggests adding a few dark or milk chocolate chips or shavings, depending on your preference.

Step 5:

Gently roll the whole thing into a boudin and arrange it carefully on a dish.

Step 6:

Using a piping bag or spoon, cover the entire cookie with the leftover white chocolate mousse. It’s important to seal all the holes to trap the cookie. Then place your log in the fridge for 30 minutes to set, before finishing off the decoration with caramel sauce, meringues, chocolate shavings or chips and a squeeze of lime zest on top.

Your log is ready! We hope this yule log by chef Henri Dudognon will delight your guests’ taste buds 😉