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Pastry recipe
Marc Balaguer Fabra

Marc Balaguer Fabra

Pastry Chef, Ice-cream Vice World Champion 2018, Barcelona
He worked with some of the best Spanish chefs, such as Carles Mampel and Oriol Balaguer, and attended many training courses, more particularly at the Paris International Pastry School. Then, he became...
  1. Mandarin mousse


    • Frozen fruit purée 100% : Mandarin - 500g
    • Gelatin mass - 87g
    • Sugar - 50g
    • Vanilla pods - 2
    • Single cream 35 % - 450g

    Beat the heavy cream until obtain a semi – whipped texture. Heat a ¼ part mandarin purée with the sugar and the vanilla pods. Reserve it covered with film for 10 min. Heat it again with the gelatin mass until melt everything. Strain it and mix it with the rest of the purée, this mix have to be around 40°C. Mix it with the semi whipped heavy cream.

    In this step

  2. Caramel smooth cream


    • Sugar - 142g
    • Milk - 250g
    • Single cream 35 % - 125g
    • Egg yolk - 90g
    • Gelatin mass - 70g
    • Whipped cream - 375g

    Caramelize the sugar in a pan. Add the milk and the heavy cream, moving with a whisk. Let it cool to 50°C, add the egg yolks and cook it to 84°C then stop and add the gelatin and let it cool until 40°C. Mix it with the semi whipped cream.

  3. Sablé


    • Brown sugar - 140g
    • Butter - 340g
    • Whole milk - 100g
    • praline almonds - 50g
    • Milk chocolate 40% - 100g
    • Flour - 460g

    Mix brown sugar and butter. Melt the chocolate and add the milk and the praline. Add the previous mixture and finally the flour. Stretch between two guitar sheets and reserve 24h in a refrigerator. Laminate at 3mm and cook at 135°C during 40 min.

  4. White chocolate paint


    • White chocolate - 140g
    • Cocoa butter - 60g
    • Sunflower oil - 20g
    • white coloring - 6g

    Melt the cocoa butter. Introduce it in the chocolate, integrate the colorant using a blender and temperate it.

  5. Assembly


    • Frozen fruit coulis : Raspberry

    Introduce the caramel cream in a sphere mould. Introduce the mandarin mousse in the geometric mold, introduce in the middle the caramel sphere. When it’s frozen paint it with the white paint. Finish the dessert with the sablé on the base and Les vergers Boiron Raspberry coulis on top.

    In this step

    Frozen fruit coulis

    Assembly and finishing


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