For two 24-cm yule logs
400g
Raw almonds
25g
Butter
255g
White chocolate
140g
Feuilletine
3g
Fleur de sel
793g
Total weight
Toast the almonds at 160°C. Mix when cooled to obtain a smooth paste. Melt the chocolate, almond paste and butter over a bainmarie. Add the feuilletine and fleur de sel. Spread on a 60×40 cm baking tray.
260g
Ground almonds
210g
Brown sugar (1)
75g
Egg white (1)
85g
Egg yolks
55g
Icing sugar
2g
Table salt
240g
Brown butter (beurre noisette)
290g
Egg white (2)
40g
Brown sugar (2)
120g
Plain flour (T55)
8g
Baking powder
1 387
Total weight
Mix the ground almonds, sugar (1), egg whites (1), egg yolks, icing sugar, salt and lemon zest then add the beurre noisette. Whisk the egg whites (2) with the sugar (2) and fold into the mixture, then finish with the flour and baking powder. Spread out on a baking tray and bake at 160°C for 12 to 15 mins. Place on top of the crisp base.
When cold, combine the water, purees, sugar, pectin and xanthan and bring to the boil for 1 min. Add the yuzu crushed fruit and lime zest. Pour over the sponge Freeze.
30g
Caster sugar
200g
Whipped cream
486g
Total weight
Bring the citrus and lemon verbena puree to the boil with the sugar. Add the gelatin, leave to cool and then add the whipped cream.
70g
Caster sugar
628g
Total weight
Heat the purees and glucose to 50°C. Add the sugar and pectin mixture and bring to the boil. Use while hot.
200g
White chocolate
150g
Cocoa butter
350g
Total weight
Heat the white chocolate and cocoa butter over a bain-marie. Add the natural colouring and blend.
as needed
Candied yuzu
as needed
Fresh verbena
Fill the top with the citrus and lemon verbena mousse. Pipe a little mousse into the bottom and add the insert. Freeze. Spray the top with yellow velvet spray. Spray or dip the bottom with the yuzu passion fruit glaze. Decorate.
