Molds used :

Relief Pastry mat Log ref. TF 130

Recipe for one Christmas log

Recipe from our partner:  
 

Coconut Dacquoise

• 300 g Icing sugar
• 100 g Almond powder
• 200 g Coconut powder
• 375 g Egg whites
• 120 g Caster sugar
• 2 g Tartar cream

Whisk the icing sugar with the almond powder and the coconut powder.
Whip the egg whites & add the caster sugar and the tartar cream.
Bake in a convection oven at 180°C for about 15-20 minutes.

Ginger crème brûlée

• 175 g Liquid cream
• 60 g Egg yolks
• 45 g Sugar
• 75 g Milk
• 9 g Fresh ginger (peeled))

Care to boiling the milk and the ginger and let them infuse. Add the liquid cream. Whisk egg yolks with sugar.
Chinois, and fill up the Flexipan® insert for logs mould (Ref. 1464).
Bake in a convection oven at 90°C.
Leave to cool down and put it in a freezer.

Cook in a saucepan the pineapple dices, sugar, vanilla pod and the gelatine.
Put the pineapple dices on the burned cream moulded in the insert for Christmas logs mould (Ref. 1464).
Freeze.

Ganache Madagascar

• 190 g Liquid cream
• 100 g Dark chocolate
(Callebaut Origine Madagascar)
• 20 g Sugar
• 50 g Egg yolks

Heat the liquid cream, the sugar and the egg yolks at 85°C.
Add the Dark chocolat and work all until you obtain an homogeneous mix.
Cover and let the mix crystallize at ambient temperature overnight.

Vanilla Bavarois

• 500 g cream
• 260 g Milk
• 95 g Sugar
• 80 g Egg yolks
• 55 g Cacao butter
(Callebaut Mycryo®)
• 7,5 g Powder cream
• 2 Vanilla pods

Care to boiling the milk, sugar, vanilla pods, egg yolks and powder cream. Make an Anglaise. Chinois, and add the cacao butter. Leave to cool down at 25°C.
Finally, add the cream to your preparation.