Yule log 2025 - From Montreal to Madagascar

Roast the pecans at 150°C for 20 minutes. Once cooled, crush fairly finely.
Using a leaf mixer, whisk eggs and brown sugar (1) for 5 minutes.
Add maple sugar, gluten-free flours, baking powder, pecans, carob and salt.
Beat egg whites until stiff with brown sugar (2), then mix with previous mixture.
Add the butter, melted at 40°C, mixing gently with a pastry blender.
Weigh and smooth 1250g/frame 37 x 57 cm.
Bake at 170°C for 12 minutes.
When removed from the oven, place a plate on top of the frames to retain moisture, without removing the frame. Allow to cool to room temperature, then place in cell.

Combine the water and powdered fish gelatin and refrigerate for one hour before melting at 55-70°C.

Keep refrigerated for 12 hours before use.

Boil the water and infuse the vanilla.
Dry caramelize the maple sugar by melting it slightly. Be careful not to over-caramelize, or the maple sugar will burn.
Then decook with hot vanilla water and simmer for 5 min.
Peel, core and halve the pears lengthwise, then vacuum-seal with the syrup.
Cook under vacuum in a steam oven for 1 h at 90°C, depending on the ripeness of the pears.
Keep vacuum-packed and cool to 4°C. 

Dilute tartic acid with water to make a 50% solution.
Cut pears into 1cm cubes and drain in a cool place for at least 1 hour.
Weigh the pear purée, lemon juice and tartaric solution in a saucepan.
Mix the pectin, sugar and inulin and add to the previous preparation.
Bring to the boil (or 85°C), add the poached pear cubes and bring back to the boil.
Weigh and smooth 3300g/frame 37 x 57 cm onto the frozen cookies still in the frame.
Once frozen, cut strips 5cm wide and 54cm long for a gutter. One strip of cookie + compote = 500g.

Bring cream and milk to the boil in a saucepan.
Blanch the maple sugar with the yolks and eggs. Whisk in hot liquids. Cook in the English style (82°C).
Remove from heat and add gelatin mass, stirring well to melt.
Cool to 40°C, then add the cold butter pieces and blend well with a hand blender.
Cool slightly before weighing and smoothing 2kg/frame 37 x 57 cm onto the frozen cookie still in the frame.
Return to the freezer to set, then cut into strips 6cm wide by 54cm long (the size of a log gutter).
One strip of cookie + cream = 490g.

Boil milk, vanilla, cracked pepper and invert sugar. Cover and infuse for 30 minutes.
Bring to 80°C, then add the gelatin mass to melt and mix well. Add the cold cream (1).
Whip the cream (2) until frothy.
Whip the egg whites and pour in the hot glucose syrup to obtain a smooth Italian meringue.
Mix the 3 masses to obtain a light, fragrant mousse.
Assemble immediately: ~500g/54cm ewer.

Mix all ingredients to form a crumble, pour onto a baking sheet and bake at 150°C for 25 minutes.
Cool to room temperature.

Blend the crumble with the fleur de sel in a food processor until crushed.
Add melted chocolate, cocoa butter and praline. Mix well to blend.
Roll out 1.5kg/plate 60*40cm straight with silpat. Set at 4°C for 20 minutes, then cut into soles the size of the base of your logs. Then place in a cool, well-wrapped place.

Temper the chocolates and spread on 15cm wide and 40cm long guitar sheets.
Sprinkle with half the vanilla powder and roll into tubes of different sizes, to obtain bark of different sizes and colors.

Pour water and glucose syrup into a saucepan.
Predisperse pectin X58 in the sugar and pour over the liquids.
Bring to the boil, then blend with a hand blender, adding the 50% tartaric acid solution.
Filter on contact and cool to +4°C.
Before use, heat to 50°C and blend to smooth.