Original creation by
Arnaud LARHER
M.O.F. Pâtissier
Relais Desserts
IVORY LOG
Chef :
Brand
Quantity :
Recipe for 4 logs of 8 x 53 cm (or 8 small logs of 4 x 53 cm)
1. GENOISE SPONGE
Ingredients
130 g almond paste
160 g sugar
380 g eggs
15 g emulsifier
220 g flour
90 g dairy butter
Step
Whisk together almond paste, sugar, eggs and emulsifier.
Incorporate into the sifted flour and melted butter. Roll out the
dough on a baking sheet (60 x 40 cm) covered with parchment
paper and bake at 180°C for 8 minutes.
2. COINTREAU® EXOTIC PUNCH
Ingredients
1 vanilla pod
40 g Cointreau® 60%
125 g caster sugar
250 ml water
Split the vanilla pod. Mix all ingredients.
Step
Split the vanilla pod. Mix all ingredients.
3. JOCONDE SPONGE
Ingredients
398 g eggs
298 g almond powder
7,5 g emulsifier
262 g egg whites
38 g sugar
60 g dairy butter
238 g icing sugar
25 g trimoline
78 g flour
Step
Whisk eggs and almond powder with emulsifier until stiff. Beat
egg whites with sugar until stiff. Add the butter, icing sugar and
trimoline to the first mixture, then the egg whites and finally
the flour. Work the sponge until it falls apart. Roll out the
dough on 2 baking sheets (60 x 40 cm) covered with baking
parchment. Bake at 170°C for 8 minutes.
4. WHITE CHOCOLATE MOUSSE
Ingredients
12 g gelatin powder 200 bloom
69 g water
107 g egg yolks
53 g sugar
530 ml milk
1,192 kg white chocolate
1,037g cream
Step
Dissolve gelatin in water. Whisk yolks with sugar, then add
milk. Heat, stirring, to 82.5°C to make an anglaise. Stir in gelatin.
Pour over chopped chocolate, whisk well and blend. Cool to
30°C before adding the whipped cream.
5. MANGO PASSION FRUIT CREAM
Ingredients
7 g gelatin powder 200 bloom
40 ml water
198 g sugar
241 g egg yolks
305 g eggs
823 g passsion fruit puree
303 g dairy butter
800 g mango cubes
4 spices powder in sufficient quantity
Step
Dissolve gelatin in water. Cook the sugar, yolks, eggs and passion
fruit puree in a bain-marie at 86°C. Add gelatin and blend. Cool
to 38°C before adding the tempered butter. Blend the mixture
and pour 480 g into a buchette mold (3 x 53 cm). Sprinkle with
200 g spiced mango cubes (130 g for buchettes). Freeze for later
use.
6. WHITE SPRAY
Ingredients
350 g white chocolate
150 g cocoa butter Mycryo®
10 g titanium dioxide
7. PASSION FRUIT TOPPING
Ingredients
165 g water
330 g passion fruit puree
4 g citric acid
165 g sugar (1)
10 g pectin 806
330 g sugar (2)
Step
Heat water with passion fruit puree and citric acid to 50°C. Mix
sugar (1) with pectin and add to hot gelatin. Boil for 1-2 minutes,
add sugar (2) and cook to 58 Brix.
8. ASSEMBLY
Ingredients
Cut 18 x 53 cm strips of joconde sponge and line 8 x 53 cm log
molds (9 x 53 cm for 4 x 53 cm small logs). Allow 750 g of white
chocolate mousse per log (200 g per small log). Pour half the
mousse into the mold. Press in the passion fruit cream and fill
with the remaining mousse. Close with a 7 x 53 cm strip of sponge
cake (3 x 53 cm for the small logs). Top with Cointreau® exotic
punch. Freeze.
9. FINISHING
Ingredients
No ingredients.
Step
Spray with white spray.
Place the sponge on top, covered with green sugar and gold powder.
Glue on white chocolate half-spheres and garnish with passion
fruit topping.
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