200 g eggs
60 g caster sugar
10 g spices blend
45 g vanilla liquid
150 g milk
300 g honey
200 g rye flour
100 g wheat flour
20 g baking powder
Grated zest of 2 lemons
Grated zest of 2 oranges
Step
Mix the eggs and the sugar till a creamy color. Add vanilla,
zests, spices and finally tempered milk and honey. Mix together
with sieve flours and baking powder. Spread 450 g of sponge
along the lengh, over a half baking tray of 60 x 40 cm, on a
silicone sheet (to line log mould). With the rest of the sponge,
form a strip of dough 50 x 6 cm and bake in a convection oven
at 160°C for around 12 minutes..
2. MOUNT GAY® RUM PUNCH
Ingredients
125 g syrup at 30° B
25 g water
40 g Mount Gay® rum 55% vol.
Step
Mix all the ingredients together.
3. CARAMEL GANACHE
Ingredients
50 g caster sugar
300 g cream 35%
260 g caramel milk couverture
65 g butter
4 g gelatine in leaves
Step
Make a dry caramel with the sugar. Add gradually the heated
cream. Heat the mix. Leave to cool, then pour over the caramel milk couverture. Add the butter. Mix and add the gelatin leaves
which have already softened in cold water.
4. LIGHT CREAM WITH GIANDUJA PRALINE
Ingredients
250 g milk
62 g egg yolks
62 g caster sugar
30 g cream powder
200 g hazelnut almound praline
60 g Gianduja
7 g gelatine in leaves
40 g Mount Gay® rum 55% vol.
300 g whipping cream
50 g roasted almond powder
Step
To make the confectioner’s custard, beat the milk, the egg
yolks, the sugar, the cream powder until pale and creamy. Add
the praline and the Gianduja. Leave to cool. Add the gelatin
leaves which have already softened in cold water. Pour the
Mount Gay® rum, then the whipping cream and the roastened
almound powder
5. CHOCOLATE SPRAY
Ingredients
100 g caramel milk couverture
100 g cocoa butter
Step
Melt together the cocoa butter and the couverture.
6. GLACAGE CARAMEL
Ingredients
6) CARAMEL GLAZE
350 g caster sugar
300 g water
300 g cream 35%
20 g starch
10 g gelatine in leaves
Step
Sprinkle the gelatin on the cold water. In a copper pan large
enough, make a dry caramel with the sugar. Add gradually the hot
water. Add the cream and the starch, bring to the boil, then add
the melted gelatine. Mix and keep cool before use.
Assembly of the first part:
Place a strip of sponge soaked in the Mount Gay® rum punch in
the bottom of a frame 6 cm wide and 50 cm long. Then, pour the
caramel ganache. Place in the deep freezer.
Montage 1ère partie :
Imbiber le biscuit en bande et le placer dans un cadre de 50 x 6
cm puis couler la ganache caramel dessus. Surgeler.
Assembly of the second part:
Soak the sheet of ginger bread sponge. Line the log mould with
baking paper and place the sheet of sponge. Pour the Gianduja
praline cream and finally, insert the part of caramel ganache
gingen bread sponge. Place the mould in the deep Freeze.
Unmould the log. Glaze with the chocolate glaze to 32°C all over
the log, then glaze on one side with the caramel glaze. Decorate
with chocolate pieces and spun suga
