668 g egg whites
100 g sugar
20 g trimoline
500 g eggs
1,5 kg Ranson almond powder 50/50
28 g coffee extract
200 g flour
144 g Debic Constant dairy butter
Step
Whisk egg whites with sugars. Whisk whole eggs with almond
powder and coffee extract. Combine the two preparations and
finally add the flour and melted butter. Cover a baking tray (60
x 40 cm) with baking paper before rolling out the dough. Bake
at 180°C for 8 minutes.
2. COFFEE-CARDAMOM MOUSSE
Ingredients
276 g egg whites
576 g sugar (1)
1,148 kg Debic Constant dairy butter
1,228 l milk
60 g Les vergers Boiron ginger puree
28 ml coffee extract
4 g cardamom powder
240 g egg yolks
268 g sugar (2)
108 g corn starch
60 ml St-Rémy® Brandy 60%
Step
Heat egg whites and sugar (1) to 80°C. Whisk until cooled to
40°C, then fold in tempered butter to make butter cream.
Heat milk with ginger puree, coffee extract and cardamom powder.
Whisk egg yolks with sugar (2) and corn starch. Pour over
hot milk mixture. Bring to the boil and continue cooking for
2 minutes. Cool to 35°C before adding the St-Rémy® brandy.
Mix with the butter cream to obtain a coffee-cardamom mousse.
Cover a small log mould with coffee joconde. Fill with coffee
cardamom mousse and freeze.
3. VANILLA BAVAROISE
Ingredients
20 g gelatin powder
100 ml water
360 g egg yolks
300 g sugar
1,5 l Debic cream (35% fat) (1)
4 vanilla pods
1.5 l Debic cream (35% fat) (2)
90 g Les vergers Boiron wild strawberries
Step
Dissolve gelatin powder in water. Whisk egg yolks with sugar.
Add cream (1) and crushed vanilla pods. Place over heat and
whisk like a custard. Add gelatin mass and melt. Allow to cool
before folding in the whipped cream (2) and wild strawberries
with a spatula. Fill 200 g Flexipan® moulds and freeze.
4. CARA CRAKINE CRUNCH
Ingredients
2 kg Cacao Barry Cara Crakine™
300 g Callebaut Brazilian pistachios
300 g Callebaut GNT chopped and roasted hazelnuts
Step
Heat the Cara Crakine™ and stir in the Brazilian pistachios and
hazelnuts. Roll out to 6 mm between 2 sheets of baking paper
and leave to harden. Cut into log-sized rectangles.
5. WHITE GLAZE TO SPRAY
Ingredients
1 kg white cocoa butter
32 ml olive oil
6. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Half fill log mould with vanilla bavaroise. Push in the
coffee-cardamom mousse insert and complete with
vanilla bavaroise.
Finish with Cara Crakine crunch and freeze.
Spray logs with white glaze. Crystallize the white cocoa
butter. Spray a thin layer of colorant onto a PVC sheet.
When half hardened, place a stencil on top.
Spread the crystallized white chocolate.
Remove the stencil and allow the chocolate to harden.
Place the sheet between 2 plates, turn over and leave to
crystallize for 1 night in a refrigerator at 15°C.
Finish with macaroons, Christmas decorations
and silver glitter.
