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Black Mini Log

by Bruno Montcoudiol

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  ©Photo Luc Olivier

 

Moulds used:


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Flexipan®

Ingot ref. 1145

 

 

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Flexipan®

 Half cylinder ref 1146

 

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Flexipat ref FT 1020


 


Recipe for 12 petits gâteaux.

 

 

Light milk chocolate mousse

• 125 g milk
• 20 g invert sugar
• 4 g gelatine
• 175 g milk chocolate 39%
• 260 g whipped cream

Bring the milk and invert sugar to the boil.
Add the softened gelatine. Pour on the melted milk chocolate and emulsify. Let it cool down to 25°C  then gently fold the whipped cream.
Pour one part of the mousse in the  1/2 cylinders ref. 1146.

Orange black ganache

• 25 g cream
• 50 g "orange chocolate with orange zests" puré
• 10 g  invert sugar
• 75 g black chocolate 64%
• 15 g butter

Bring the cream, fruit puré and invert sugar to the boil. Pour on the melted black chocolate and emulsify. When it reaches 35°C, add the butter. Spread the ganache onto a Flexipat® ref FT 1020 ( 2 cm high). Freeze.


Orange chocolate cream
• 125 g "orange chocolate with orange zests" puré
• 75 g cream
• 50 g egg yolks
• 50 g sugar
• 2.5 g gelatine

Bring the puré and cream to the boil and pour the mix egg yolks-sugar. Pocher à 85°C, then fold the softened gelatine and mix. Let it cool down to 20°C and use a mixer. Pour the cream on the ganache and freeze.
  

Almond dacquoise

• 60 g egg whites
• 50 g sugar
• 50 g ground almonds
• 30 g icing sugar
• 15 g flour

Whip the whites with the sugar. Fold the ground almonds, icing sugar and flour. Spread onto a Flexipat® ref FT 1020 and sprinkle with icing sugar. Bake at 165°C for 12 mn. Once cooling down, place the dacquoise on the crémeux - ganache and freeze.


Black glazing

• 150 g water
• 375 g sugar
• 300 g cream

• 125 g glucose
• 120 g cocoa powder
• 20 g gelatine


Heat water, sugar, cream and glucose together. Add the cocao powder and bring to the boil. Let it cool down to 60°C and add the softened gelatine.

 

 

 



Assembling

Fill the Ingot Flexipan® indents ref 1145 with some light milk chocolate mousse. Cut a layer of biscuit-crémeux - ganache with the cutter ref DEC 1148 and place in the indents, the ganache in the bottom. Freeze and unmould.
Place a mousse cylinder on the top and cover with black glazing.