Kyoto Log
Pastry recipeBy Cyril Gaidella – French Dessert Champion
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Chestnut Vanilla Sponge
Ingredients
- Frozen fruit purée, sugar added : Chestnut & vanilla - 300g
- Egg - 125g
- Oil - 60g
- Starch - 25g
- Egg white - 100g
- Sugar - 25g
Mix using a food processor the chestnut-vanilla purée with the eggs then with the starch and oil.
Beat the egg whites with sugar then combine both mixtures.
Spread and bake at 175°C for 15 minutes.
In this step
Frozen fruit purées -
Chestnut Vanilla Mousse
Ingredients
- Frozen fruit purée, sugar added : Chestnut & vanilla - 400g
- Gelatin 200 bloom - 12g
- Italian meringue - 150g
- Whiskey - 15g
- Whipped cream - 400g
Make an Italian meringue.
Melt the gelatine in the hot whisky and add it to the purée at 25°C.
Combine the meringue with the purée / gelatine mixture.
Gently fold the whipped cream and mixture together.
In this step
Frozen fruit purées -
Chestnut Yuzu Crémeux
Ingredients
- Frozen fruit purée, sugar added : Chestnut & vanilla - 250g
- Frozen fruit purée 100% : Yuzu - 50g
- Egg - 150g
- Sugar - 15g
- Pudding (powder) - 8g
- Gelatin - 5g
- Butter - 30g
Combine both purées with the sugar, eggs and pudding powder.
Cook in a bain-marie to 86°C.
Add the gelatine and blend in the butter.
In this step
Frozen fruit puréesFrozen fruit purées -
Yuzu Mandarin Confit
Ingredients
- Frozen fruit purée 100% : Mandarin - 100g
- Frozen fruit purée 100% : Yuzu - 50g
- Sugar - 40g
- Pectin NH - 5g
Heat both purées to 50°C.
Sprinkle the sugar and pectin over.
Bring to a boil and pour into a frame.
In this step
Frozen fruit puréesFrozen fruit purées -
Black Sesame Croustillant
Ingredients
- Black Sesame paste - 100g
- White sesame paste - 50g
- White chocolate - 100g
- Black sesame (seed) - 50g
- Puffed rice - 100g
Melt the chocolate to 45°C. Add the sesame paste then the puffed rice and sesame seeds.
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Glaze
Ingredients
- Frozen fruit purée 100% : Mandarin - 50g
- Frozen fruit purée 100% : Yuzu - 50g
- Neutral glaze - 150g
In this step
Frozen fruit puréesFrozen fruit purées -
Assembly
Assembly and finishing