Original creation by
Andy Verstraeten,
Grains de Vanille,
Rixensart, Belgium
SUN LOG
Chef :
Brand
Quantity :
Recipe for 1 log
1. SESAME DACQUOISE
Ingredients
200 g almond powder 100%
70 g white sesame powder
88 g flour
56 g black sesame paste
110 g granulated sugar (1)
352 g egg whites
248 g granulated sugar (2)
30 g black sesame seeds
Icing sugar
Step
Sift together the powders, flour and sugar (1). Place the egg
whites in a bowl, then fold in the sugar (2) in 3 times. When the
whites are stiff, mix some of them with the black sesame paste
(1). When the mixture is smooth, fold into the main mass. Add
the dry ingredients gradually. Once mixed, spread on a 40 x
60 cm baking sheet and sprinkle with black sesame (2) and
icing sugar. Bake at 180°C for 10 minutes.
2. LEMON-YUZU CONFIT
Ingredients
67,6 g lemon zest
225 g lemon puree
225 g yuzu juice
140 g granulated sugar
125 g honey
2,8 g pectin NH
10 g The Botanist® Gin 60%
Step
Blanch lemon zest 3 times. Dilute some of the sugar with the
pectin. In a saucepan, bring lemon puree, yuzu juice, remaining
sugar and honey to the boil. Add the sugar-pectin and allow
to cool before adding The Botanist® Gin. Candy the zests for
15 minutes. Leave to cool overnight. Spread the confit over the
dacquoise.
3. YUZU CREAM
Ingredients
60,7 g Debic Outfit & Expansion
30 g yuzu juice
19,5 g egg yolks
18,5 g granulated sugar
1,2 g silver gelatin leaves
13 g The Botanist® Gin 60%
Step
Place the gelatin in the water in the fridge. In a saucepan,
heat the cream, yuzu juice and The Botanist® Gin.
Whisk the yolks and sugar until pale, then make an
custard (82°C). Add the gelatin to the custard. Weigh
150 g mass and pour into 22 cm oblong mould. Freeze.
4. SESAME PRALINE
Ingredients
333 g granulated sugar
80 g water
250 g white sesame
250 g almonds
Step
In a saucepan, heat the sugar and water to 118°C. Add the
white sesame and roasted almonds. Caramelize, then cool on a
silicone sheet. Blend. For the insert, add 70 g sesame praline +
5 g grapeseed oil. Weigh out 50 g of this mass and spread over
the yuzu insert. Freeze.
5. SESAME CRUNCH
Ingredients
84,5 g sesame praline
62,5 g white sesame paste
217 g milk chocolate 823
175 g feuilletine
8 g white sesame
Step
Melt the milk chocolate, add the sesame praline and sesame
paste. Mix with feuilletine and white sesame. Roll out on a 40 x
60 cm baking sheet and cut to the size of the insert.
6. CHEESE MOUSSE
Ingredients
85 g whole milk
27,5 g egg yolks
27,5 g granulated sugar
6 g silver gelatin leaves
30 g water
180 g Philadelphia cheese
40 g icing sugar
180 g Greek yogurt
275 g Debic Outfit & Expansion
Step
Drain the Greek yogurt the day before to obtain a final weight
of 90 g. Place gelatin in cold water in the fridge. Heat the milk.
Whisk the egg yolks and sugar until pale, then make a custard (82°C) and add the gelatin. Mix cheese and icing sugar. Stir in Greek yogurt. When the custard reaches 30°C, pour the custard over the white cheese mixture, then fold in the whipped cream.
7. YELLOW MIRROR
Ingredients
150 g water (1)
300 g glucose
300 g granulated sugar
200 g sweetened condensed milk
20 g gelatin powder
120 g water (2)
300 g Velvet white chocolate
5 g yellow coloring in powder
Step
In a saucepan, heat water (1), glucose and sugar to 103°C. Pour over sweetened condensed milk and melted gelatin, then white chocolate
and yellow coloring. Blend and refrigerate. Heat glaze to 40°C and use at 30 – 35°C.
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