Apple and Cinnamon Yule Log with Almond Streusel

The preparation step by step

1. Prepare the small insert mold

   Choose a small insert mould or narrow container measuring 22 × 3 cm, with a capacity of about 200 ml. Line it with cling film if needed. Pour 3 g of gelatin over 18 g of cold water and let it swell for 10 minutes.

2. Cook the fruit

   Put 250 g of apples peeled and diced 5 mm and 30 g of sugar in a saucepan. Heat over medium heat, stirring with half a teaspoon of cinnamon. Let it simmer for 5 to 8 minutes to soften the apple dice. Mash roughly with a fork, keeping small pieces but no large chunks that would make slicing difficult.

3. Thicken the compote

   Mix the 8 g cornflour with the 20 g cold water until smooth. Pour into the hot fruit while stirring. Simmer gently for 1 minute. The compote should coat a spoon, and a trail drawn with a spatula should remain visible for a few seconds. Off the heat, stir in the hydrated gelatine.

4. Take the fruity heart

   Pour 200 g of compote into the insert mould. Keep the excess covered in the refrigerator to serve alongside. Leave to cool for 20 minutes, then freeze the insert for at least 4 hours. The insert must be firm before assembly so that it stays in the centre of the mousse.

5. Prepare the base of dacquoise

   Preheat the oven to 170 °C in conventional oven setting (no fan). Draw a 28 × 14 cm rectangle on the reverse of a sheet of baking paper and place it on a baking tray. Sift the 40 g icing sugar and 10 g flour, then mix with the 50 g ground almonds.

6. Whisk the egg whites, then fold in to loosen the mixture

   Pour the 80 g egg whites into a clean mixing bowl. Whisk on medium speed. When they become frothy, add the 40 g of sugar in three additions. Stop when a soft peak holds at the tip of the whisk. Fold in the dry ingredients with a spatula, lifting the mixture from the bottom over the top.

7. Cuis la Dacquoise

   Spread the batter within the 28 × 14 cm rectangle without pressing out the air. Bake for 16 to 18 minutes, until the top is pale golden and flexible and the edges release easily. Allow to cool for 30 minutes before removing the paper. A base that is still warm would melt the mousse.

8. Adjusts the sole to the mold

   Cut a strip of 24 x 8 cm, or 5 mm smaller than the opening of the mold on each side. Set the offcuts aside to serve as a snack. Do not stack and compress several layers inside the log: keep the base thin.

9. Hydrates the gelatin

   Sprinkle the 4 g gelatine over the 24 g cold water in a small bowl. Let it swell for 10 minutes. Heat the extra 50 g cream in a small saucepan. Remove from the heat and stir in the hydrated gelatine until dissolved. Cool to about 30 °C, without allowing the mixture to set.

10. Prepare cold ingredients

    Chill a mixing bowl and the beaters in the refrigerator for 10 minutes. Keep the 250 g mascarpone and 200 g cream refrigerated until needed. Mix the 35 g icing sugar and teaspoon of vanilla in a bowl so they can be incorporated without prolonged whisking.

11. Whisk the cream

    Pour 250 g of mascarpone and 200 g of cold cream into the refrigerated bowl. Whisk on medium speed for 1 to 3 minutes, just until the whisk leaves trails that hold their shape. Fold in the 35 g icing sugar and teaspoon of vanilla with a spatula, without further whisking. The mixture should be soft but hold its shape on a spoon.

12. Stabilizes the foam

    Mix two spoonfuls of whipped cream into the still-fluid gelatine cream, at about 30 °C. Immediately fold this into the remaining mousse in three additions, using a spatula. Do not add the liquid while hot, as it would deflate the whipped cream. Assemble the log immediately.

13. Fill the mold without bubbles

    Place the mold on a rigid board. Use a spoon to spread about half the mousse over the base and up the sides of the mould. Tap the mould gently to release large air pockets. Unmould the frozen insert and place it in the centre, pressing gently without letting it touch the bottom. Cover with the remaining mousse, leaving about 1 cm for the biscuit base. Pour any excess into a small serving glass and refrigerate.

14. Close with biscuit

    Place the cooled biscuit base on the mousse. Press lightly to level the base without pushing it into the mousse. Smooth the edges, cover and freeze for at least 8 hours, keeping the mould level.

15. Unmould the frozen log

    The next day, put a serving dish in front of you. Gently remove the mould from the completely frozen log, without pulling on the mousse. Remove any cling film and place the log biscuit-side down on the serving plate. A log that has only been refrigerated would be too fragile to unmould this way.

16. Let thaw in the cool

    Refrigerate the demoulded log for at least 6 hours at 4 °C maximum before serving. Thaw in the refrigerator, not on the work surface. The centre should yield to the knife: if it is still hard, allow more time to thaw in the refrigerator.

17. Prepare the streusel

    Rub with your fingertips the 30 g of butter, the 30 g of flour, the 30 g of ground almonds and the 30 g of brown sugar until you get large crumbs. Spread them on a plate and cook for 15 minutes at 170 °C until blonde.

18. Decorate with chilled crumbs

    Let the streusel cool for 30 minutes on its plate and then sprinkle it on the log just before serving. Keep the excess in a dry box. Do not put hot strussel on the foam.

19. Serve regular shares

    Dip the knife blade in hot water, wipe it thoroughly, then slice without crushing the cake. Wipe the blade between slices to keep the layers clearly defined. Take out only the amount you plan to serve and return the rest of the log to the refrigerator.