Caramelized Chicory & Blue Cheese Tatin Yule Log #shorts #youtubeshorts #christmas

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Soak the gelatin in cold water for 5 to 10 minutes until soft, then drain. Heat the cream in a small pan to a light simmer without boiling. Take it off the heat and cool to about 60°C (140°F). Stir the softened gelatin into the warm cream until fully dissolved.
2. Crumble the Roquefort in a food processor. Add the cream and gelatin mixture and pulse until smooth. Add the cottage cheese and blend until combined. Season with salt and pepper to taste.
3. Fold one third of the toasted nuts into the cheese mixture, then set aside.
4. Preheat the oven to 180°C (350°F). Lightly prick a 12x31 cm (5x12 inch) sheet of puff pastry. Place it on a parchment-lined baking tray, cover with parchment and an upside-down cooling rack, and bake for 10 minutes. Remove the rack and top parchment.
5. Trim the pastry to a 8.25x30 cm (3.25x11.5 inch) rectangle. Return it to the oven and bake 18 to 20 more minutes. Keep it in a dry place.
6. Remove damaged outer leaves from the endives, rinse briefly, and cut each in half lengthwise. Set aside 1 or 2 halves for garnish. Trim only the dried or brown part of the root end, keeping the core intact.
7. Heat a large skillet over medium heat. Add the raw sugar without water and cook until it melts to a deep amber caramel. Swirl in the honey, lower the heat, and stir in the butter until combined. Turn off the heat.
8. Arrange the endive halves cut-side down in the pan and season with salt and pepper. Cover and steam over medium heat for 10 minutes. Uncover and cook 35 to 40 minutes more, until all liquid evaporates and the endives are tender and deeply caramelised. Let them cool to room temperature.
9. Dampen the inside of the mould with water and line it with plastic wrap. On a freezer bag, arrange the endive halves tips inward, packed closely and within the mould's footprint. Lift them into the mould.
10. Spread the cheese mixture over the endives and sprinkle with the remaining nuts. Fold the plastic over the top, tap the mould gently on the counter, and refrigerate overnight or until fully set.
11. Unmould the log onto a board or upside-down tray, remove the mould and plastic, and cut off both ends. Keep refrigerated for up to 48 hours, avoiding freezing.
12. For the dressing, mince the shallots. Whisk the mustard, honey and vinegar, then whisk in the oils, shallots, salt and pepper to taste.
13. Mince the reserved endive. Cut half the apple into thin slices, then into batons. Toss the chicory and apple with dressing to taste, keeping the leftover dressing.
14. Move the chilled log to a cake board. Just before serving, use a blowtorch to glaze the chicory until caramelised. Top with the chicory-apple salad. Best eaten within 12 hours.

Summarized from Bruno Albouze's video. Watch it for the details.

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CheeseCreamHeavy creamShallotAppleCottage cheesePuff pastryHazelnut