Roast flours at 150ºC around 15 minutes. Whip the yolks with the sugar. Whip the egg whites with sugar until soft peak and fold gently a small part into the first mixture. Incorporate the sifted dry ingredients, the remaining part of beaten egg whites and, finally, the melted butter (45ºC). Bake at 190ºC for a 40X60cm baking tray. Reserve in the fridge or freezer. Cut into rectangle to fit into the mold.
Melt the chocolate to 45ºC and mix well to the praline and hazelnut premium paste. Add gently the feuillantine. Spread over the sponge and cut into the desired form.
Mix well the coconut puree to avoid settling. Mix the gelatin powder with the water and let hydrate for 30 minutes. Scale together the sugar and potato starch and add the mixture into half of the coconut puree, the lime puree and mix. Bring to boil mixing well. Remove from the heat, add the gelatin mass, the remaining coconut mixing and bringing to boil. Mix well with the hand blender. Cool down at 4ºC or use directly for fruit cream, chantilly, mousse and glaze.
Warm up the confit around 60ºC, add delicately the cold cream to the confit mixing delicately with rubber spatula. Mold a layer over the pecan praline crunch and freeze.
From a fresh pineapple, cut small dice and place them in a saucepan. Cook until the juice evaporate completely and reserve.
Divide the puree into two equal parts. Mix the first half with the gelatin powder and let hydrate for 30 minutes. Scale and mix sugar and potato starch. In a saucepan, place the second half of the puree with the lime puree and incorporate the mixture sugar/starch mixing well.
Bring to boil. Take away from the heat, add the jellified puree and mix well. Fill up a tiny part into very small silicon sphere and freeze.
Add the cooked pineapples dice to remaining the hot confit and reserve at 4ºC. Then, soften the pineapple compoté in the bowl with the paddle attachment or by hand with the silicon spatula. Spread a layer on top of the fruit cream and freeze.
Warm up at 65ºC 100g of the compote. Melt the gelatin and add it to the mix with the warmed compote. Mix into the remaining compote and fill directly.
Warm up the confit around 40ºC, add delicately the whipped cream to the confit mixing delicately with rubber spatula. Fold the mousse inside the yule log mold and place the frozen insert over it. Freeze at -24ºC.
Make a confit. Pour the desired amount of cream you want into the hot confit. Mix well with the hand blender until smooth and homogeny texture. Let crystallize. Whip the cold fruity cream until Chantilly consistency. Pipe into the sphere molds, insert in the middle the frozen pineapple compoté it directly or set up 20 minutes in the refrigerator.
In a saucepan, pour the water and directly add the mixture pectin/sugar mixing well. Start heating at strong power and passing at the same time the hand blender to hydrate and dilate the pectin at the same time. When boiling add the glucose and cook until 102ºC. Add in the gelatin mass, blend well to homogenize perfectly the glaze. Use it directly or cool down to the refrigerator.
Heat up the neutral glaze with the confit at 60º/65ºC. Add the acid citric solution and blend well to homogenize perfectly the glaze.
Scale 500g of neutral glaze directly in a container, add the cold and defrosted coconut puree plus solution of acid citric. Pass the hand blender moving the head all over the forming glaze until perfect homogenization. Warm up gently 25/26ºC for glazing.
Mix the melted chocolate with the oil. Heat up at 40ºC and spray over the glaze.
Dobla decoration: Lace Christmas tree 2D dark and Lace baubles white assortment.