50 g egg yolks
50 g caster sugar
Zest of 1 lime
25 g lime juice
150 g egg whites
50 g caster sugar
30 g flour type 55
30 g cornflour
Weight: 385 g
Step
Using the whisk attachment, beat the egg yolks until foamy
with the first lot of sugar and the lime zest. Add the lime juice.
Whip the egg whites with the other sugar. Gently combine
the two mixtures. Add the flour and cornflour sifted together.
Spread the sponge on ½ of a “1 cm high Flexipat®” baking
sheet lengthwise. Cook in a convection oven at 170°C for
about 10 minutes. Allow to cool without unmoulding from the
Flexipat®. Refrigerate.
2. HAZELNUT CRUMBLE
Ingredients
70 g high fat butter
70 g brown sugar
70 g ground hazelnuts
70 g flour
Total weight: 280 g
Step
Mix all the ingredients with the leaf attachment. Pass through
a coarse sieve. Place in a stainless steel frame 50 cm long
and 7 cm wide. Cook in a convection oven at 170°C for about
15 minutes. Set aside for assembly
3. APPLE COMPOTE WITH YUZU JUICE
Ingredients
15 g butter
600 g Golden Delicious apples peeled and diced
100 g caster sugar
5 g potato starch
50 g yuzu juice
50 g Père Magloire® Calvados 60% vol.
49 g gelatine (7 g of 200 bloom gelatine powder and 42 g
water)
Weight: 869 g
Step
Melt the butter. Add the diced apple, sugar and starch, and the
yuzu juice. Cook over low heat to obtain a compote. Add the
melted gelatine. Set aside for assembly.
4. CARAMEL BASE
Ingredients
100 g glucose
125 g caster sugar
20 g lightly-salted butter
180 g whipped cream.
Total weight: 425 g
Step
Melt the glucose. Gradually add the sugar. Cook to obtain
an amber-coloured caramel. Stop the cooking by adding the
butter. Add the whipped cream. Cook to 103°C. Cover with
plastic film. Set aside for the caramel mousse.
5. CARAMEL AND CALVADOS MOUSSE
Ingredients
70 g egg yolks
60 g syrup at 30° Baume
70 g gelatine (10 g of 200 bloom gelatine powder and 60 g
water)
280 g caramel base
340 g whipped cream
20 g Père Magloire® Calvados 60% vol.
Total weight: 840 g
Step
Mix the syrup with the egg yolks and poach in the microwave at
80°C. Then use the whisk attachment to whisk until completely
cool. Add the melted gelatine. Mix this “pâte à bombe” with
the heated caramel and ¼ of the whipped cream and the Père
Magloire® Calvados. Combine thoroughly with a whisk. Fold in
the rest of the whipped cream.
6. CARAMEL MIRROR ICING
Ingredients
300 g caster sugar
125 g water
300 g glucose
200g condensed milk
140 g gelatine (20 g of 200 Bloom gelatine powder and
120 g water)
300g white chocolate
1 vanilla pod
Total weight: 1365 g
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Cut a strip of light lime sponge 48 cm long and 10 cm wide.
Use the sponge to line a “Flexipan® log insert”. Fill with apple
and yuzu compote. Place in the freezer. Pour 500 g of the
caramel and Père Magloire® Calvados mousse into a log mould,
arrange the sponge insert and apple compote, and then add
a further 300 g of the caramel and Père Magloire® Calvados
mousse. Finish with the hazelnut crumble. Freeze. Unmould
the log, glaze with the caramel mirror icing. Decorate with dark
chocolate log-ends, green apples and chocolate waves.
