2 000 g brown sugar
480 g sugar
2 000 g butter
800 g eggs
3 000 g flour
40 g baking powder
2 000 g 70% chocolate chips
2 000 g nuts
6 g salt
1 Tahitian vanilla pod
Step
Prepare 3 sheets of dough weighing 4 g (dimensions 60 x
40 cm). Bake at 180°C for 25 minutes, with the oven door open.
Once out of the oven, cut 5 strips of 8 cm to the desired length
(for example, for 6 people: 18 cm).
2. WHIPPED PRALINE GANACHE
Ingredients
2 000 g 35% cream
180 g trimoline
2 000 g white chocolate
400 g 60% praliné
Zest of 2 oranges
100 g Cointreau® 60%
15 g gelatin
90 g water
Step
Make a ganache by adding the Cointreau® at the end. Leave
to rest for 12 hours in the refrigerator before assembling in a
log mold.
3. CARAMEL
Ingredients
2 520 g sugar
500 g glucose
500 g salted butter
2 520 g 35% cream
Step
Make a dry caramel. Add the hot glucose, then the butter and
cream. Cook to 106°C and leave to cool in the refrigerator,
covered with cling film. Use the caramel to fill the praline
ganache log. Keep the rest in a piping bag (in the refrigerator
or freezer).
4. PEACH CREAM
Ingredients
300 g peach purée (1)
450 g peach purée (2)
90 g sugar
75 g cocoa butter
5 g konjac gum
20 g gelatin
120 g water
20 g Cointreau® 60%
Step
Heat the peach purée (1) to 85°C with the sugar and konjac
gum. Pour the mixture over the cocoa butter. Add the gelatin,
purée (2), and Cointreau®. Leave to rest for 6 hours in the
refrigerator. Blend and whip with a whisk. Then spoon into
silicone “quenelle” molds and freeze.
5. LEMON CUBES
Ingredients
10 g gelatin
50 g water
115 g sugar
135 g water
125 g lime purée
Step
Boil the water and sugar, then add the lime purée. Bring to
the boil again, add the gelatin, and boil one last time. Leave to
rest in the refrigerator for 24 hours. Blend, whip, and pour into
cube molds before freezing until ready to use.
6. ORANGE SPONGE
Ingredients
100 g 50/50 grinding (mixture of almonds and sugar)
80 g egg yolks
175 g whole eggs
100 g orange concentrated
65 g flour
5 g yellow powder coloring
Step
Blend all ingredients. Strain the mixture and pass it
through a siphon with 2 gas cartridges. Cook in cups in
the microwave for 30 seconds.
7. MASCARPONE CREAM
Ingredients
500 g mascarpone cream
2,5 g cinnamon
2,5 g 4 spices
30 g sugar
Step
Mix all ingredients together. Let stand for 12 hours before whisking.
8. SUGAR FOR DECORATION
Ingredients
5 000 g sugar
2 000 g water
Step
Bring to a boil until it reaches 72° Baumé. Skim
regularly. Pour into molds and start crystallization with
fine sugar. Leave to rest without moving for 3 to 5 days.
Drain and stick the crystallized sugar onto a tube of fine
chocolate. Use to cover the log.
9. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Pipe the caramel ganache along the center of the cookie, covering its entire length.
Using a piping bag, add the mascarpone cream in scattered dots.
Place the peach cream quenelles, lemon cubes, orange sponge, and finish with the delicate sugar disc.
Distribute the different textures evenly so that the main flavors are preserved after cutting.
