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endive roquefort tatin log

Caramelized Chicory and Blue Cheese Tatin Yule Log

5 from 1 vote
Humble, bittersweet endives into a stunning centerpiece worthy of a dinner party...
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Prep Time 45 minutes
Cook Time 1 hour
Make a day ahead 0 minutes
Total Time 1 hour 50 minutes
Servings: 12
Course: Entrees
Cuisine: French
Calories: 255

Ingredients
 

  • 100 g Quick puff pastry sheet Recipe
  • 100 g Pie dough Recipe
  • 1200 g Chicory/Belgian endives (≈12)
  • 1/2 each Apple
Caramel
  • 50 g Raw rugar for caramel
  • 15 g Honey
  • 40 g Butter cubed and cold
  • Salt and pepper to taste
Cheese Filling
  • 225 g Roquefort or blue cheese
  • 175 g Heavy cream
  • 200 g Cottage cheese or fromage blanc
  • 80 g Walnuts or hazelnuts crushed and toasted
  • 6 g Gelatin 200 bloom
  • Salt and pepper to taste
Walnut Dressing
  • 10 g Dijon mustard
  • 40 g Red wine vinegar
  • 80 g Walnut or hazelnut oil
  • 80 g Grape seed oil
  • 10 g Honey
  • 40 g Shallots minced
  • Salt and pepper to taste

Equipment

  • 1 Yule log mold
  • 1 Baking tray
  • 1 Cooling rack
  • 1 Large skillet
  • 1 Food processor
  • 1 Small saucepan
  • 2 bowls
  • 1 Large offset spatula
  • 1 Heatproof rubber spatula
  • 1 Small whisk
  • 1 Digital thermometer
  • 1 Digital scale
  • 3 deli containers
  • 1 salad spinner
  • 1 Rectangle cake board or platter
  • 1 Kitchen blowtorch

Method
 

Cheese Filling
  1. Cheeses you can use for this recipe include: blue cheese, gorgonzola, and Roquefort.
    roquefort
  2. Soak the gelatin in a bowl of cold water. Let it sit for 5–10 minutes until softened, then drain. In a small saucepan, bring the heavy cream to a light simmer (do not boil). Remove from the heat and let cool to about 60°C (140°F). Add the bloomed gelatin to the warm cream and stir until fully dissolved.
    roquefort filling 1
  3. In a food processor, crumble the Roquefort cheese. Pour in the cream-gelatin mixture and pulse until smooth. Add the cottage cheese and blend again until combined. Season with salt and pepper to taste.
  4. Transfer the mixture to a deli container or bowl, and fold in a third of the toasted nuts; set it aside.
Puff Pastry
  1. This recipe works with either puff pastry or pie dough. Preheat a fan oven to 350°F/180°C. Lightly dock a 5x12-inch (12x31cm) sheet of puff pastry.
  2. Place it on a baking tray lined with parchment paper. Cover with another sheet of parchment and an upside-down cooling rack. Bake for 10 minutes. Remove the rack and top parchment.
  3. Trim the pastry to form a rectangular base for your dish—here, 3.25x11.5 inches (8.25x30cm). Return the base to the oven and bake for 18 to 20 minutes more. Keep the baked pastry in a dry area.
Preparing Endives
  1. Remove any damaged outer leaves. Rinse the endives briefly. Cut each one in half lengthwise. Set aside 1 or 2 halves for garnish.
  2. Using a sharp knife, carefully trim the very end of the root, removing only the dried or brown part. It is crucial to leave the core intact so the leaves remain connected.
Caramel
  1. Heat a large skillet over medium heat. Add the raw sugar and cook without water, until it melts and turns a deep amber caramel. Then swirl in the honey.
  2. Reduce the heat to low and carefully stir in the butter until combined. Turn off the heat.
Caramelized Endives
  1. Arrange the endive halves in the pan, cut-side down. Don't worry if some ends up stalked; it will shrink during cooking. Season endives with salt, and pepper.
  2. Reduce the heat to medium and cover the skillet. Steam the endives for 10 minutes. Remove the lid and continue cooking for 35–40 minutes, allowing all the liquid to evaporate and the endives to become tender and thoroughly caramelized.
  3. Transfer the skillet off the heat and let the endives cool to room temperature.
Yule Log Assembly
  1. Lightly dampen the inside of the mold with water. Line it with plastic wrap—the moisture will help the wrap adhere smoothly.
  2. On your clean countertop, place a freezer bag that is large enough to cover the entire length and width of your mold but the corners. Neatly arrange the caramelized endive halves, tips facing inward, packing them closely to eliminate any spaces. The row of endives should be contained within the footprint of the mold, not spilling over where the sides will sit.
  3. Carefully lift the plastic with the arranged endives and place it into the mold.
  4. Spread in the cheese mixture in, and sprinkle over the remaining nuts.
  5. Fold in the plastic flaps to cover the top. Gently tap the mold on the counter to homogenize the mixture. Place the finish savory yule log in the refrigerator overnight or until completely set.
Demolding the Savory Log
  1. Turn the chilled savory log out onto a cutting board or an upside-down tray. Remove the mold and plastic wrap. Cut off both ends cleanly.
  2. Keep the savory log refrigerated for up to 48 hours. Avoid freezing temperature.
Walnut Dressing
  1. Mince the shallots. In a bowl, whisk together the mustard, honey, and vinegar. Whisk in the oils, add the shallots, and season with salt and pepper to taste.
Garnishing
  1. Minced then saved endive.
  2. Cut half of the apple into thin slices, then slice them into batonnets.
  3. Toss the chicory and apples with dressing to taste. Reserve the remaining dressing for later use.
Serving
  1. Carefully, transfer the chilled savory log onto the cake board.
  2. Right before serving, use a kitchen blowtorch to glaze the chicory until it has a beautiful, caramelized sheen.
  3. Top the caramelized chicory Tatin yule log with the seasoned chicory-apple salad. For best results, consume within 12 hours. Bon appétit!