Pineapple Yule Log

Before starting this Pineapple Yule Log, organise all the necessary ingredients for the cashew Dacquoise biscuit.

For the cashew Dacquoise: Place the cashews in a food processor...

... and grind into a fine powder. Make sure not to mix excessively, otherwise the fat will extract from the cashews. The point here is to get a powder, not a paste.

This is what the result should look like.

Sift the cashew powder and icing sugar over a sheet of greaseproof paper.

Pour the egg whites in the stand mixer recipient...

... and start beating. When the egg whites become foamy, add 8 grams of castor sugar.

Continue beating until firm, then add 35 grams of castor sugar and beat until stiff.

The meringue should form stiff peaks.

Add the sifted ingredients to the meringue...

... and fold gently with a rubber spatula.

The Dacquoise preparation is now ready.

Pour the preparation over a Silichef® perforated baking sheet lined with a silicone mat.

Using a metallic cranked spatula, spread over the surface of the baking mat to an even thickness.

The result should be as shown in the photo.

Bake in a fan-assisted oven preheated to 180°C (gas 6) for about 10 minutes. Reduce the temperature down to 155°C and continue cooking for 15 minutes. The surface of the biscuit should be slightly golden.

When cooked, take the biscuit out of the oven...

... and leave to cool at room temperature.

For the crunchy cashew biscuit: Organise the necessary ingredients.

Place the milk chocolate in a mixing bowl and melt it in the microwave in periods of 20 or 30 seconds...

... stirring every time to make sure the chocolate doesn't burn. Continue until the chocolate is completely melted and reaches 45°C maximum.

Place the cashew and almond praline paste in a bowl and pour the melted milk chocolate over it...

... and combine carefully with the rubber spatula.

Add the melted butter (warm) to the chocolate preparation...

... and combine again until the butter is completely incorporated.

Add the pailleté feuilletine flakes and mix until homogeneous.

Pour the crunchy cashew preparation over the Dacquoise biscuit, cut to a strip (22 x 5cm) beforehand.

Spread the crunchy preparation over the whole surface of the biscuit strip to an even layer, using a small palette knife.

The result should be as shown in the photo. Reserve in the freezer.

For the pineapple and rum compote: Cut the leaves off the fresh pineapple.

Peel the skin with a knife. Remove the eyes.

Cut the pineapple into thin slices, without the woody core.

Cut the pineapple slices into sticks...

... then cut the sticks into small cubes of 3 or 4mm (also called brunoise). (We need 230 grams of pineapple cubes.)

Prepare all necessary ingredients for the pineapple and rum compote/

Hydrate the gelatine with 12 grams of water. Set aside.

Place the fresh pineapple cubes in a hot frying pan.

Add the castor sugar...

... and the zest of 1/4 lime (use the Microplane Classic grater).

Add the seeds of 1/4 Tahiti vanilla pod.

Cook over medium heat while stirring often, until the pineapple cubes become translucent.

Dissolve the corn starch with the white rum...

... and combine carefully until there are no more lumps.

Pour the rum and corn starch mix over the pineapple cubes and combine.

The preparation is starting to thicken and leaves a white film on the surface of the pan.

Add the hydrated gelatine (melted in the microwave for a few seconds beforehand).

Combine the preparation with a rubber spatula, then leave to cool until warm.

Transfer the warm compote into a yule log insert mould.

Make sure you fill the insert mould to the same length as the Crème silicone mould (see photo). Cover with cling film and store in the freezer.

For the lemongrass light cream: Take the lemongrass stalks...

... and cut into small chunks.

Place the lemongrass chunks in a juicer. You will need approx. 10 stalks to obtain 30 grams of lemongrass juice.

Organise all the necessary ingredients for the lemongrass cream.

Hydrate the gelatine powder with 84 grams of water...

... and combine with a spoon. Set aside.

Bring the pineapple purée to a boil and let it reduce up to 40%. With 500g pineapple purée, you should end up with 300 grams of preparation.

Take the pan away from the heat. Melt the hydrated gelatine in the microwave for a few seconds.

Add the lemongrass juice to the pineapple purée...

... and add the melted gelatine. Combine carefully until homogeneous.

Transfer the pineapple and lemongrass preparation into a food tray and spread to a thin layer...

... and leave to cool at room temperature.

Beat the whipping cream until you obtain a whipped cream, using an electric whisk.

In the meantime, pour the pineapple and lemongrass preparation in a mixing bowl when cooled down to 30°C.

Add 65 grams of Italian meringue...

... and combine vigorously with a whisk.

Add the whipped cream...

... and combine carefully with the rubber spatula until homogeneous.

Transfer the light lemongrass cream into a piping bag. The use of a nozzle is not necessary.

Pipe the preparation in the silicone yule log mould halfway up.

Using a small cranked spatula, create a volcano shape so that the cream goes all the way up the rim. This will get rid of any air bubbles.

Release the pineapple insert from the mould. The insert should be completely frozen.

Bury the insert in the lemongrass cream in the silicone mould, with the rounded side facing down.

Cover the insert with the rest of the lemongrass cream...

... and place the cashew Dacquoise biscuit on top (side with the crispy cashew preparation facing down).

Bury the biscuit in the cream so it comes right up to the rim. Even the surface with the cranked spatula to get rid of the cream excess.

Cover with cling film and store in the freezer. Up to this stage, this yule log can be prepared several days in advance and stored in the freezer.

For the finish: We will need a few slices of dehydrated pineapple. Cut the rest of the pineapple into slices to a thickness of 0.5cm with a Japanese mandoline.

The fresh pineapple slices are on the workbench.

Arrange the pineapple slices on the racks of food dehydrator. You can leave the skin on...

... or remove the skin, as shown in the photo.

Set the dehydrator on 55°C and operate for 10 hours.

Stop the dehydrator and take the pineapple slices out. Store the dehydrated pineapple in an airtight container.

Take the log out of the freezer...

... and release the yule log from the silicone mould. The yule log should be thoroughly frozen, down to the centre, for successful results. If you're equipped with a freezer with boost function, I recommend using it.

Place the pineapple yule log on a turntable lined with cling film.

Spray the surface of the log with white velvet pearl icing...

... while rotating the tray to coat all sides of the log.

It essential that the log is completely frozen to ensure a velvet finish.

Lift the yule log carefully with two metallic cranked spatulas...

... and arrange it on a serving plate. Reserve in the fridge. Defrost for 3 or 4 hours before serving.

For the caramelized cashews: Heat 50 grams of castor sugar in a saucepan until you obtain a light caramel.

Add 30 grams of cashew nuts to the caramel and combine carefully until all the nuts are coated with caramel. Make sure the heat is not on set on high, otherwise the caramel might turn dark and bitter.

Transfer the caramel-coated cashews on a sheet of greaseproof paper...

... and use two forks to separate them while the caramel is still soft.

When the caramelized cashews have cooled down, take the yule log out of the fridge.

Sprinkle chopped caramelised hazelnuts on the surface of the yule log, in a central line pattern.

Arrange the caramelized cashews with decorating tweezers, placing them in the grooves on the surface of the yule logs.

Cut the dehydrated pineapple slices with scissors and arrange a few pieces over the surface of the log.

Finish the decoration with a few pieces of gold leaf over the cashews for a festive touch. Reserve in the fridge to defrost for 3 or 4 hours before serving. Enjoy this delicious dessert!