Chef's recipe: apricot vanilla logs

Recipe proposed by instructor Dimitri Béchez for 12 individual entremets/yule logs (molds used: individual Cocoon yule log tray x4)

Reconstituted shortbread

• 59g pomade butter
• 27g sugar
• 1g salt
• 8g egg yolks
• 64g flour
• 48g brown sugar
• 43g soft butter
  

Mix the pomade butter, sugar, salt, yolks, and flour, roll out between two sheets, and bake at 150°C. Crush the shortbread, add the pomade butter, cream together with the brown sugar, and mix into the shortbread. Roll out between 2 sheets to 3mm then cut out 4cm discs, keep chilled before assembly.

Genoise sponge cake

• 125g 50% almond paste
• 112g eggs
• 20g egg yolks
• 20g flour
• 1g baking powder
• 55g butter
  

Blend the almond paste with the eggs and yolks in a food processor. Whip the mixture, then add the sifted flour and baking powder. Finish by adding the melted butter. Pour onto a tray and bake at 170°C.

Apricot compote

• 300g apricots
• 35g sugar
• 5g pectin
• 100g fresh apricots
  

Dice the apricots and place in a pan. Add the sugar previously mixed with the pectin. Bring to a boil. Pour into an insert mold and blast freeze; reserve a small amount in the refrigerator for decoration.

Vanilla Bavarian cream

• 135g whole milk
• 65g cream
• 9g milk powder
• 1 vanilla bean
• 75g sugar
• 20g egg yolks
• 35g gelatin mass
• 200g whipped cream
  

Bring the milk, cream, milk powder, and bean to a boil. Whisk the yolks and sugar until pale. Cook the custard. Add the bloomed gelatin. Cool directly to 20°C. Smooth the Bavarian cream and fold in the whipped cream. Use immediately.

Neutral glaze

• 150g water
• 225g sugar
• 5g NH pectin
• 83g glucose
• 60g gelatin mass
  

Bring the water and most of the sugar to a boil, keeping some back to mix with the pectin. Add the sugar/pectin mixture and boil for 2 minutes. Add the glucose and gelatin. Keep in the refrigerator before use.

Assembly

Prepare the marbling a few hours before assembly: blend the compote and roughly spread a few dots of compote into the tray cavities. Freeze before assembly. Then, assemble upside-down in each cavity: pipe the mousse into the bottom of each mold, coat the sides, then place the compote insert, pipe a dot of mousse, then place the cake and the reconstituted shortbread. Smooth and blast freeze. Glaze the yule logs using the neutral glaze heated to 45°C. Pipe a whipped ganache using a flat piping tip in the center of the yule logs, and decorate with an apricot wedge and a few edible flowers.