Buche l’orsayPastry recipe
Recipe for 2 x 50 cm logs.Breton shortbread with apricot halvesHazelnut and lemon DacquoisePassion fruit and apricot creamApricot glaze
- Softened butter - 150 g
- Brown sugar - 140 g
- Salt - 4 g
- Egg yolk - 60 g
- Flour - 200 g
- Almond powder - 75 g
- Yeast - 20 g
Soften the butter, add the sugar, salt and gradually the tempered egg yolks. Then add the sifted flour with the baking powder. Mix lightly. Spread into the lightly buttered tin. Place the frozen apricot halves so that they do not touch each other then sprinkle with ground almonds. Mould in 2 tins, 50 x 7 cms. Bake at 170°C for about 20 minutes, damper open. Remove the frame after taking out of the oven and freeze before assembling.
HAZELNUT AND LEMON DACQUOISE
- Frozen fruit purée 100% : Lemon - QS
- Hazel (powder) - 320 g
- Icing sugar - 240 g
- Egg white - 400 g
- Caster sugar - 120 g
- Lemon semi-candied sticks - 160 g
Sift the ground hazelnuts and icing sugar together. Whisk the egg whites and stiffen with the caster sugar, then add the semi-candied lemon. With a spatula, gently add the dry mixture to the whites. Place in 2 log moulds a size smaller than the finished model (50 x 6 cm). Bake at 175°C for about 20 - 30minutes. After cooling, lightly imbibe with lemon puree and freeze before assembly.
In this step
PASSION FRUIT AND APRICOT CREAM (650G/LOG)
- Frozen fruit purée 100% : Passion fruit - 230 g
- Frozen fruit purée, sugar added : Apricot - 100 g
- Egg - 165 g
- Egg yolk - 165 g
- Sugar - 200 g
- Gelatine leave - 10 g
- Whipped cream - 600 g
Mix the fruit purees, the eggs, the egg yolks and sugar and heat to 82°C. Add the gelatine and make an emulsion in a mixer. Cool rapidly. Gently add the whipped cream and mix delicately. Half fill the log moulds, insert the lemon Dacquoise into the cream so it is completely covered then place the apricot Breton shortbread on top and freeze.
In this step
APRICOT JELLY DECORATION (200G/LOG)
- Frozen fruit purée, sugar added : Apricot - 250 g
- Glucose - 80 g
- Gelatin - 7 g
- White couverture - 600 g
- Cocoa butter - 50 g
Put the white chocolate and the cocoa butter in a stainless steel bowl. Heat the puree with the glucose and add the gelatine. Mix as for a ganache. Remove the logs from the moulds and glaze immediately. Use the glaze at 35/40°C.
In this step
Pipe some exotic cream over the glaze, sprinkle with vanilla powder. Add some hazelnut Dacquoise which has been sprinkled with decorating sugar then add apricots façon Tatin. Add a house logo and a sugar decoration.