Vanilla & salted Caramel yule log with caramel cream insert and caramelised peanuts

Vanilla Whipped Ganache
Soften the gelatine sheets in cold water. In a saucepan, heat 120 g of PDO Isigny Cream together with the seeds from the vanilla pod until boiling. Remove from the heat and add the drained gelatine.

Melt the white chocolate in a bain-marie and gradually pour in the hot Isigny Sainte-Mère Isigny A.O.P. Thick Cream, mixing with a spatula. Add the remaining unheated PDO Isigny Cream, mix again, then cover with cling film directly on the surface and refrigerate overnight.

Salted Caramel Cream insert
In a bowl, whisk the egg yolks, then pour the Salted Butter Caramel Sauce over them while continuing to whisk. Heat the mixture with the PDO Isigny Cream until it reaches 82°C. Remove from the heat, add the drained gelatine, then pour into an insert mould. Freeze for at least 6 hours.

This is a soft caramel insert, so it will remain slightly sticky when unmoulded. Run the tip of a knife around the edge to help release it easily from the mould.

Cocoa Sponge
Preheat the oven to 180°C conventional heat. Beat the egg yolks and brown sugar until pale and fluffy. In a separate bowl, whisk the egg whites with the pinch of salt until stiff peaks form, then gently fold them into the yolk mixture using a spatula.

Gradually add the flour and cocoa powder to the mixture, continuing to use the spatula to avoid deflating the egg whites.

Spread the batter onto a lined baking tray, forming a wide strip. Bake for 10 minutes and leave to cool on a wire rack. Trim a strip of sponge to the exact size of your yule log mould.

Caramelised Peanuts
In a small frying pan, heat the peanuts, icing sugar and water until lightly caramelised. Leave to cool on baking paper.

Assembly
Whisk the well-chilled vanilla ganache on medium speed for 3 minutes until smooth. Pour half of it into the yule log mould, spreading it up the sides with a spatula. Place the unmoulded caramel insert in the centre. Cover with the remaining ganache. Sprinkle with the caramelised peanuts, then place the cocoa sponge strip on top, pressing down gently. Freeze overnight.

When unmoulding the yule log, decorate with peanuts, three quenelles of whipped cream and a few dots of caramel sauce.

Leave to thaw gently in the refrigerator for approximately 2 hours before serving.