Original creation by
Jean-Michel PERRUCHON,
Meilleur Ouvrier de France Pâtissier
Ecole Bellouet Conseil, Paris, France
THE CHARLESTON LOG
Chef :
Brand
Quantity :
Recipe for approximately 14 logs of 7cm in length
recipe for individual log from MOF Jean-Michel Perruchon
1. BRITTANY SABLE
Ingredients
150 g butter
140 g castor sugar
4 g salt
60 g egg yolks
70 g ground almonds
200 g flour
20 g baking powder
Step
In the mixer with the k-beater/paddle, mix together the butter
and sugar until it resembles a sandy texture. Add the salt,
ground almonds and the flour, sieved with the baking powder.
Allow to rest in the refrigerator and then roll out to 3,5-4mm
thickness. Cut into rectangles of 7 x 4 cm and cook in a fan
forced oven at 160°C for 10-12 minutes
2. STRAWBERRIES JELLY
Ingredients
310 g strawberry purée
75 g castor sugar
42 g gelatin mass*
Step
Make two tubes of 2.5 cm in diameter using sheets of plastic
stuck together with scotch tape and closed at one end. Mix the
sugar and strawberry puree together, then adding the melted
gelatin mass from the microwave. Pour into the tubes and
freeze. Set aside for the assembly.
3. PISTACHIO BISCUIT
Ingredients
250 g icing sugar
250 g ground almonds
340 g whole eggs
40 g egg yolks
180 g softened butter
50 g potato starch
80 g pistachio paste
200 g egg whites
50 g castor sugar
Step
In the mixer, with the whisk attachment, whisk together the
icing sugar, ground almonds, whole eggs, egg yolks, butter,
potato starch and the pistachio paste. Whisk the egg whites and
add gradually the sugar until firm. Fold through the egg whites
into the first mixture. Spread the mixture onto a baking silicon
mat with a metal frame of 40 x 60 cm and cook in a fan forced
oven at 180°C for 15 – 20 minutes.
Note: This recipe gives approximately 12 biscuit bases of
50 x 3 cm.
4. ORANGE AND COINTREAU® CREAM
Ingredients
Orange cream :
100 g eggs
110 g castor sugar
10 g orange zests
90 g orange juice
150 g butter
Second stage:
200 g orange cream (first recipe)
70 g orange juice
42 g gelatin mass*
80 g egg whites
60 g castor sugar
160 g whipped cream
30 g Cointreau® 60%
Step
Orange cream :
In a saucepan, boil together the eggs, sugar, zests and juice. Sieve
the ingredients to take out the zests and then add the butter, mix
well with a blender. Place in the refrigerator.
Second stage:
Beat until smooth the orange cream, adding the orange juice
and melted gelatin mass. Incorporate the whisked egg whites
with the sugar and finally the whipped cream and Cointreau®.
* Gelatine mass: For every 100g of 200 bloom gelatine powder, use six times as much water (600g) to create 700g of gelatine mass. The simplest method is to weigh out quantities of the prepared gelatine mass and melt it in the microwave. Once prepared, store in the refrigerator and use within 5 days.
5. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Using a log mould of 50 cm in length, pipe a quantity of
Orange Cointreau® Cream into the bottom. Unmold the frozen
Strawberry Jelly tubes and place into the Orange Cointreau®
Cream. Cover with more Orange Cointreau® Cream and finish
the mould with a strip of Pistachio Biscuit. Put the completed
mould into the freezer. Once set and frozen, unmould and glaze
with a neutral glaze. Cut into lengths of 7 cm long and place
onto the cooked Brittany Sable rectangles. Decorate.
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