Kyoto Log

Pastry recipe

By Cyril Gaidella – French Dessert Champion

Download the recipe
Kyoto Log
Cyril Gaidella

Cyril Gaidella

Cyril Gaidella, 2017 French dessert champion, Professional category
After completing an apprenticeship at age 15 in the region of Alsace, Cyril Gaïdella worked in different Alsace establishments before moving to Paris and joining Eric Kayser’s as a pastry chef. The...
  1. 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

  2. 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

  3. 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

  4. 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

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  5. 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.

  6. Glaze

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 50g
    • Frozen fruit purée 100% : Yuzu - 50g
    • Neutral glaze - 150g

    In this step

    PuréeSurgelée_Yuzu-RVB-150dpi-697x697
    Frozen fruit purées
  7. Assembly

    Assembly and finishing

    Assembly

Download this recipe

Download Download