Close the chocolate shells with pre-crystallised milk chocolate ecl1pse . First of of why make whipped ganache? You will need a 24x6cm sponge layer so bake the sponge in a small tray. [6] Using a whisk, stir together until combined. Heat caramel and cream mixture until completely smooth in texture. No idea what to search for? This is my favourite, super simple buttery cake layer, I also use in mousse type of cakes. It has two sides, one is 190ml, the other is 400ml, the apple insert is made in the smaller, 190ml part. Store in fridge. To make the ganache, you’ll simply melt 1 cup of chocolate, then add in some heavy cream and a bit of cinnamon. Procedure. At the end of the 3rd day you will be rewarded with a truly unique, super delicious showstopper Christmas Yule log! Add the apple slices and saute until soft, for about 5 minutes. Bake in a preheated oven at 180c for approximately 35-40 minutes. This Yule Log is made up of a Granola Base, a Hazelnut Biscuit, an Apple-Cinnamon Insert, A Caramel-Cinnamon Mousse and a Dulcey Glaze I’ve decorated it with (a lot ) of dried apple slices as well as some Caramel Cremeux. Please don´t be overwhelmed with the “3 days of work”, it is actually super straightforward and a quick job each day, the only thing is that you need to wait until certain elements are set before moving onto the next step. Cover the bowl, place it into the fridge and let them infuse for min 1 hour, overnight is even better, Remove spices from the cream, measure it and fill it up with cream again to reach 225g (the spices will "drink" some cream overnight), Heat the previously infused 225g cream until simmering, mix gelatin sheet in and pour it over the chocolate, Let the chocolate cream mixture set for a minute until chocolate gently melts then stir together or hand blend, Once mixture slightly cools to room temp stir in rest of the cold cream (450g), With the help of a food processor grind 1 cinnamon stick into tiny pieces, fold into ganache, Cover the top of the ganache with plastic wrap and refrigerate for minimum 4 hours, ideally overnight, Cook all ingredients together for 10 minutes then mix in gelatin and pour compote into the insert mould. Deglaze caramel with the hot cream mixture. GANACHE. No need to prep anything, all I did is was warming up the ready made glaze to 37 C and poured it onto the frozen cake. I recommend to schedule the work over 3 days in the following order, Day 0 – Prepare the cinnamon & star anise infusion and let it infuse overnight, Day 1 – Prepare the apple insert and freezer it overnight, Prepare the cinnamon ganache and let it set in the fridge overnight, Day 2 – Bake the sponge. Place the apples in a 3 quart baking dish (8×8 brownie pan will work) and dot it with the 3 tablespoons of butter in tiny pieces. Cook Time 40 mins. In a small bowl, mix … All you need to do is melt chocolate to a certain temperature then add more chocolate chips (that is called callet, it is already tempered and it is NOT the same as cheap supermarket chocolate chip!!) Apple Cider Buttercream delivers even more apple flavor and a thick, velvety layer of Dark Chocolate Ganache covers the cake with a blanket of bittersweet luxury. Finish with placing a layer of sponge on top of the ganache. Pour over chocolate and blend with an immersion blender. Ground cinnamon – A small pinch Walnuts or pecans, coarsely chopped – 2 tablespoons For garnishing – a stick of cinnamon (To remove before serving – do not eat) TIP: A baked apple recipe needs apples that hold up best during cooking. Add the roasted apples. Brown Sugar Cinnamon Fruit Dip-makes eating fruit fun! Let the cake freeze overnight. You will need to wait for the perfect moment to cut out the deers, the exact moment when chocolate starts to set but not too hard yet. Freeze overnight, You will need a 24x6cm sponge layer in the recipe. Assembling this Yule log is actually a rather easy job once you have all the elements prepared including a Bûche De Noël mould and an insert mould. Take Note We will not respond to member emails. Very important that the insert is properly frozen before using it as it can make a mess with the whipped ganache otherwise. Soyfree Recipe. Drain the apples and set aside to cool. Preheat oven to 180°C (fan forced). Subscribe to my recipes, sweet tips & latest travel news. Topped with some thick yoghurt, ice cream or custard, it makes a delicious vegan and wholesome dessert. Glaze the cake when it is frozen. Let it cool to room temp, Temper chocolate and prepare the deer decoration, Decorate the cake with crumble and the deers. Recipe will yield approximately 49 bars of mould I-1442 (seven moulds). Do not make ganache using low fat creams or vegetable creams. Get the DFB Newsletter Sign up to receive news, tips, offers and other great Disney food information. I love apple season and they are one of my favourite fruits to bake with, snack on or turn into breakfast recipes. Freeze for about four hours, then EAT. I use my Stand mixer to whip the ganache. by Kate Mate . For the entire Bûche De Noël I am using a so called Magic Buche Kit from Silikomart, available in here, For the apple insert I am using the Inserto mould, available in here. ½ cup unsweetened, full-fat Greek yoghurt. Makes 8 by 8 inch brownie pan or square baking dish or 9 by 9 inch. Post a link to another recipe or group by pasting the url into the box where you want it to show up. Bake for 12-15 minutes, very importantly fold the crumble at every 5 minutes so it bakes evenly without one part burning it. It is not difficult at all to make this cake yet require some planning, patience and precision as you build up the layers on each other. It will reach a fluffy, pipeable consistency in a minute or two. I really looove this Log, with its very comforting and winter flavors and the different textures. TOP WITH Also, oven temperature hugely drops when opening the oven door therefore it is, Temperature is so important when it comes to baking and, Heat some part (225g) of the cream until simmering then place cinnamon sticks and star anise pieces into the cream, cover it and let them infuse for min 1 hour, overnight is even better, The next day, remove spices from the cream, measure the cream and fill it up to reach 225g again (the spices will “drink” surprisingly a lot of some cream overnight), Heat the 225g cream until simmering. stars, Christmas tree, whatever cookie cutter you have. Make sure, you do not over beat the mixture after this point as it can break. It can be flavoured with coffee, pistachio paste, raspberry puree etc and this time, it is infused with spices. There are various methods to temper chocolate, for home bakers and with small batch of chocolate, I recommend the “seeding method” that is super easy and can be achieved with a microwave and thermometer, eg. Visually the chocolate will go from shiny to mat however deciding on the exact moment will obviously will require some practice… like anything in life. We'll assume you're ok with this, but you can opt-out if you wish. It might sound complicated and too scientific, but in fact it is really easy. Let it cool to room temp, Once ganache set, whip it up and move it into a piping bag. If you want to be really naughty, top it with some chocolate cinnamon ganache. Since my kitchen is rather hot, I personally like to put the chocolate into the fridge for 2-3 minutes and check every 30 seconds. Let the decoration further set in the fridge until decorating this Apple Cinnamon Bûche De Noël. It has the perfect consistency and the perfect taste without adding any powder sugar or butter. Vegan Apple Cake with Cinnamon Custard. In my case, for the Callebaut White chocolate (callets) I have to warm up the chocolate to 45C then cool it down to 28-29C by adding more chocolate. 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