The Yule log: a must! A Swiss confectioner’s recipe!

Recipes from Swiss pastry chefs hit the web! As a local player, we are committed to promoting the local artisans with whom we work.

Today, we’re featuring the confectionery De Sousa in Prilly, who share with us a recipe for a granny Yule log.

The De Sousa confectionery is always looking for a combination of flavors and textures, and to achieve this, they work with fresh, quality, local produce. They carefully select their suppliers for pastries, chocolates, breads and savouries.

De Sousa recipe for green apple log

This recipe is for a log for 6 people.

Set-up and preparation: 3h00

Chill overnight, so plan to prepare your log the night before.

1. Cookie spoon

300 g egg white, stiffly beaten

200 g egg yolk

250 gr sugar

250 gr flour

Whisk the egg whites with the sugar; add the yolks and fold in the flour.

Baking on a baking sheet at 230°, 8 minutes

A little tip: once cooked, transfer the cookie to a cold plate (the thermal shock keeps it supple).

2. Roasted apple and dairy caramel insert

150g Gala apples

Bake the apples for 40 minutes at 230°.

Add cream and caramel (according to taste; the idea is to spice up and sweeten the apples slightly), then pour over the apples.

3. Vanilla pannacotta

2.5 dl cream

25 gr sugar

2.5 g gelatin

½ vanilla pod

Heat the cream and sugar over low heat, then add the gelatine.

Once the pannacotta is finished, add it to the roasted apples in the mould and freeze for an hour.

Take the preparation and insert it into the sponge cake. Return to the freezer while you prepare the shortbread.

4. Breton gingerbread praline shortbread

250 gr butter

100 gr sugar

325 gr flour

5 g baking powder

3.5 gr salt

50 g milk

150 gr praline

10 gr gingerbread powder

Knead the butter with the sugar, flour, baking powder and salt.

Once sanded, add the liquid (milk and praline). Add the gingerbread powder and mix well. Roll out by hand and set aside in the fridge for 30 minutes. Once the dough has cooled, roll out to ½ cm, detailing as required.

5. Green apple bavaroise

250 gr green apple purée

2.5 dl 35% cream

50 gr powdered sugar

4 gelatin sheets

Warm the green apple purée. Add powdered sugar and gelatine. Allow to thicken slightly. Add the 35% whipping cream (to counteract the acidity of the green apple) to the warm mixture to prevent it from sinking.

To assemble the log

Place the green apple bavaroise in the mould. Embed the apple-pannacotta insert. Smooth, leaving a margin in relation to the mould. Encrust with Breton shortbread. Wrap to protect the sablé. Freeze overnight.

A tip: remove your log from the mold with hot water for easy unmolding.

For the glaze

You can use a velvet spray sold at Tille and decorate your log as you wish.

Now all you have to do is enjoy! Enjoy your meal!