Bûche à la vanille J-24

Ingredients :

2 apples (Golden) 5 spoons of caster sugar 30g of slightly salted butter

2 egg whites

80g of powder of hazelnuts

50g of icing sugar

20g of caster sugar

15cl of milk

1 vanilla pod

2 egg yolks

60g of sugar 2

5cl of whole single cream

2 gelatin sheets

Steps:

1.Peel, deseed and cut apples in small pieces (not too small either not to make any compote).

2.Melt the butter in a big frying pan then add from apples and two soup spoon of sugar, mix and let cook approximately 20 minutes on slow fire by mixing from time to time.

3.Once apples fondants and the juice of cooking evaporated, to add the remainder of sugar and make caramelize on average fire/strong.

4. To pour the preparation into the mold for insert and to surround in the freezer at least 4 hours (ideally a night, can get ready a few days in advance).

5.Preheat the oven in 170°C.

6. To beat white until stiff closes with the caster sugar.

7.Overturn on a baking tray covered with baking paper by giving a shape of rectangle of size slightly bigger than the gutter.

8. Place gelatin sheets to be softened in some cold water.

9.Warm the milk with the cut vanilla pod and its seeds (beforehand got back by means of the point(of a knife), take away from the fire before the boiling.

10. Pour the preparation into the pan with the remainder of the milk, replace the whole on average fire until the temperature reaches 85°C to obtain a custard (without thermometer, matter 5 good minutes of cooking, the cream has to coat the spoon). Off the heat add the gelatin and well mix. 11.Incorporate delicately the whipped cream, by means of a maryse, as soon as the custard is in 25°C.

12. In the mold gutter (I added a carpet effect paded in silicone inside), pay the Bavarian cream up to half may place the insert frozen in the center by resting slightly to make go back up the Bavarian cream on sides, pay the remainder of Bavarian cream may arrange the biscuit.

13. Place in the freezer at least 6 hours, ideally a night (see even a few days advance if need).

14.Once the frozen well log, to turn out her then to decorate with bomb velvet white and golden balls.

15. Place in the refrigerator 6 hours so that the log defrosts quite slowly.