by Thierry Mastain
|
|
|
|
 |
|
Moulds used:
Christmas log mat
ref. TF 00130
Flexipan® Insert for log
ref 1454
|
Christmas plastic log
ref. GOU001
Silpat®
|
Composition for 14 à 16 parts
|
Jelly Strips
• 300 g raspberry purée
• 7 g gelatin in sheets
• 40 g sugar
Heat the raspberry purée and the sugar to
50°C.
Add the gelatin that has been softened and pressed to the mixture.
Pour into the Flexipan® Christmas Logs
Ref 1454 (you will need a little more than one jelly strip to cover the length of the log.)
Freeze until ready to use.
Chocolate and Raspberry Mousse
• 70 g whipping cream
• 70 g glucose
• 100 g raspberry purée
• 130 g Extra-bitter or Manjari chocolate drops
• 15 g raspberry liqueur
• 4 g gelatin in sheets
• 240 g whipping cream (whipped)
Bring the purée, cream (70 g) and glucose to the boil at 60°C.
Add the softened and pressed gelatine.
Pour the mixture onto the Extra-bitter or Manjari chocolate drops.
Whisk the whipping cream to a light and frothy consistency and gradually add this to the cooled ganache.
Use immediately to fill the Flexipan® Ref 1454 indents into which the jelly has already been poured and frozen.
Freeze until ready to use.
|
|
Pistachio Sponge Cake
For one sheet 600 x 400 mm
• 60 g egg yolks
• 1whole egg
• 400 g sugar
• 120 g starch
• 190 g egg whites
• 60 g pistachio paste
• 200 g grilled chopped pistachios
Whisk the egg, the egg yolks and half of the sugar together.
Fold together with the starch, the pistachios and the pistachio paste.
Whisk the whites with the remaining sugar.
Fold the two mixtures together.
Spread out onto a Silpat® mat.
Bake for around 15 minutes at 180°C in a ventilated oven.
Remove the sponge from the mat when cool and cut to the size of the log.
Vanila Bavaroise
• ½ l milk
• 200 g sugar
• 7 egg yolks
• 1 vanilla pod
• 14 g gelatin in sheets
• 750 g whipping cream (whipped)
Bring the milk and the vanilla to the boil and leave to infuse.
Blanch the egg yolks and the sugar together.
Gently cook this mixture with the milk until it coats the back of the spoon (85°C).
Add the softened and pressed gelatin.
Sieve and leave to set in a cold place.
Whisk the frothy cream and gently fold this into the cooled gelified mixture.
|
Assembling
To create dark contrast by using the Christmas Log Pastry Mat, add a little bitter chocolate to a small portion of the vanilla bavaroise.
Then spread the mixture on the pastry mat with a pallet knife to avoid bubbles.
Slip the Pastry Mat into the plastic log frame and leave to set in deep freezer for several minutes before filling.
After cooling fill the first third with vanilla bavaroise then add a layer of pistachio sponge and gently press down.
Add another thin layer of bavaroise and then the jelly strip prepared in the Flexipan® Ref 1454 as described previously.
Cover with the rest of vanilla bavaroise before topping with a band of pistachio sponge cut to the width of the log.
Freeze for 3 hours before tipping the log out of theplastic frame.
Important : the dessert should be removed from the Relief Pastry Mat immediately after it is taken out of the freezer
Finition
Coat with chocolate using a spray gun in bias fashion to create texture.
Decoration
Decorate with various soft fruits, apple crisp, pistachio kernels and chocolate rolls
