CHOCO EXOTIC LOG

Name: CHOCO EXOTIC LOG
Yield: 4 logs
Ingredients: 668 g egg whites; 264 g sugar; 600 g almond powder; 668 g icing sugar; 20 g gelatin powder; 100 ml water; 224 g egg yolks; 164 g sugar; 920 ml cream 35%; 2 vanilla pods; 30 g Cointreau® 60%; 1.000 g Pralin Feuilletine; 104 g cocoa butter; 172 g milk chocolate; 26 g gelatin powder; 133 ml water; 380 ml kalamansi puree; 380 ml mango puree; 1,240 kg milk chocolate; 1,440 l Duo cream; 46 g gelatin powder; 233 ml water (1); 600 ml cream (35% fat); 500 ml whole milk; 440 ml water (2); 500 g hazelnut praline; 1,4 kg milk chocolate; 1,8 kg neutral mirror; Half-fill the log mould with kalamansi-milk chocolate mousse. Place the vanilla flan with the almond dacquoise facing downwards.; Then cover with kalamansi-milk chocolate mousse before placing a rectangle of pralin feuilletine.

Chef :

Original creation by
Patrick AUBRION,
Chef pâtissier chocolatier

Brand

Quantity :

Recipe for 4 logs

Download recipe

Ingredients

668 g egg whites
264 g sugar
600 g almond powder
668 g icing sugar

Step

Whisk the egg whites with the sugar. Mix the almond powder
and icing sugar together and gently fold in the whipped egg
whites with a spatula. Fill a pastry bag fitted with a 12 mm tip.
Arrange in strips on a silicone mat and sprinkle with icing sugar.
Bake at 180°C for 20 minutes.

Ingredients

20 g gelatin powder
100 ml water
224 g egg yolks
164 g sugar
920 ml cream 35%
2 vanilla pods
30 g Cointreau® 60%

Step

Dissolve gelatin in water. Whisk the egg yolks with the sugar,
then add the cream and crushed vanilla pods. Place on the heat
and heat as for a custard. Melt the gelatine mass, then stir in
the Cointreau®. Pour the vanilla flan into a small log mould and
cover with strips of baked almond dacquoise. Freeze for later
use.

Ingredients

1.000 g Pralin Feuilletine
104 g cocoa butter
172 g milk chocolate

Step

Mix the pralin feuilletine with the melted cocoa butter and
milk chocolate. Roll out this mixture to 2 mm between 2 baking
papers and leave to harden. Cut into rectangles the size of log
mould.

Ingredients

26 g gelatin powder
133 ml water
380 ml kalamansi puree
380 ml mango puree
1,240 kg milk chocolate
1,440 l Duo cream

Step

Dissolve gelatin in water. Heat fruit purees to 45°C, add gelatin
and melt. Pour over milk chocolate and smooth with mixer.
Finally, using a spatula, fold in the whipped cream.

Ingredients

46 g gelatin powder
233 ml water (1)
600 ml cream (35% fat)
500 ml whole milk
440 ml water (2)
500 g hazelnut praline
1,4 kg milk chocolate
1,8 kg neutral mirror

Step

Dissolve gelatin in water (1). Bring cream, milk and water (2) to the boil. Pour over hazelnut praline and milk chocolate.
Add the neutral mirror and gelatin mass. Blend together..

Ingredients

Half-fill the log mould with kalamansi-milk chocolate mousse. Place the vanilla flan with the almond dacquoise facing downwards.
Then cover with kalamansi-milk chocolate mousse before placing a rectangle of pralin feuilletine.

Ingredients

No ingredients.

Step

Orange discs
Crystallize orange cocoa butter.
Using a spray gun, apply a thin layer of orange colorant to a PVC foil.
When the layer is half-hardened, spread a small layer (1.5 mm) of crystallized white chocolate over it.
When the white chocolate is almost hardened, use smooth cookie cutters to shape discs of different diameters.
Place the whole foil between 2 sheets, turn over and leave to crystallize overnight in the fridge at 15°C.
Glue a milk chocolate Christmas tree to the larger discs. Decorate with gold glitter.