664 g egg whites
468 g sugar (1)
312 g egg yolks
80 g sugar (2)
224 g flour
112 g potato starch
112 g Callebaut CP cocoa powder
Step
Beat the egg whites with sugar (1). Beat the egg yolks with sugar
(2). Sieve the flour, potato starch and cocoa powder, then mix
with the whipped egg yolks. Add with a spatula the whipped
eggs. Spread the dough on 4 baking sheets (60 x 40 cm),
covered with baking paper. Cook to 180°C for 8 minutes.
2. RASPBERRY JAM
Ingredients
1 kg Les vergers Boiron raspberry puree
40 g Les vergers Boirons lemon puree
600 g sugar
80 ml Jacobert® Raspberry spirit drink 50% vol.
Step
Cook the fruit purees with sugar to 105°C. Leave to cool before
adding the Jacobert® Raspberry spirit drink.
3. CHOCOLATE CREAM
Ingredients
1,192 l whole milk
1,232 l Debic cream (35% fat)
440 g egg yolks
308 g sugar
828 g Callebaut Madagascar origin dark chocolate 67%
Step
Boil milk with cream. Beat the egg yolks with sugar. Mix
together, place over the heat and make a custard (85°C). Pour
through a strainer onto the chocolate and pass in mixer. Leave
to cool overnight to 5°C.
4. PRALIN FEUILLETINE
Ingredients
408 g Cacao Barry Pralin Feuilletine™
42 g Callebaut CB cocoa butter
70 g Callebaut milk chocolate 823NV
Step
Mix the Pralin Feuilletine with cocoa butter and milk chocolate,
melted previously.
5. CHOCOLATE MOUSSE
Ingredients
764 ml whole milk
136 g inverted sugar
2,012 kg Callebaut Madagascar origin dark chocolate 67%
1,220 l Debic Duo
Step
Heat the milk and inverted sugar to 35°C. Pour the melted
chocolate (45°C) and emulsify. Add with a spatula the whipped
Debic Duo.
6. GLAZE WITH CHOCOLATE
Ingredients
100 g powdered gelatin
500 ml water (1)
1 l water (2)
1,2 kg sugar
1,2 kg glucose
2 l de Debic cream (35% fat)
2,6 kg Callebaut chocolate 70/30
Step
Dissolve the powdered gelatin in the water (1). Add the water (2),
sugar and glucose in the cream, then heat to 103°C. Pout onto the
chocolate and add the gelatinous mass. Emulsify
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Spread the raspberry jam on the chocolate biscuit. Spread the
cooled chocolate cream and sprinkle with Pralin Feuilletine. Roll
the biscuit, press firmly and freeze. Half fill the log mould with
chocolate mousse. Press the frozen rolled biscuit and finish with
the rest of chocolate mousse. Freeze again before placing on rack
and cover with glaze.
Crystallize the dark cocoa butter. Rub a thin layer of colorant on
PVC sheet with a sprayer. When the layer is half-solidified, place
on top a round mask. Spread the crystalllized dark chocolate.
Remove the mask and let chocolate harden still. Place the sheet
between 2 plates, return and let still crystallize overnight in the
fridge to 15°C. Apply a Christmas decoration.
