Here is the recipe of the Yule from Aymeric Pinard, Alain Ducasse’s pastry chef at the hotel Le Grand Contrôle at Airelles Château de Versailles.

It is composed of a creamy with three vanillas, Madagascar, India and Mexico, a bavaroise and a Madagascar vanilla madeleine cookie, a rice pudding, a vanilla almond crunch and a vanilla almond praline heart.

The ingredients as well as the steps are on my previous Instagram post in photos 5 and 6 to make it easier to follow.

Click below to watch the recipe on video: