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Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Pastry World Champion 2017 - Gelato World Champion 2018
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. Vanilla crème brûlée

    Ingredients

    • UHT cream 35% fat - 300g
    • Sugar - 37,5g
    • Carraghenane iota - 1,5g
    • Vanilla (split and scraped) - 1g
    • Egg yolk - 37,5g

    Mix sugar and Carraghenane
    Add to cream and vanilla
    Boil
    Add egg yolk
    Boil for a few seconds
    Blend
    Pour out

  2. Sablée pastry

    Ingredients

    • Butter 82% fat - 215g
    • Icing sugar - 135g
    • Fine salt - 2g
    • Almond powder - 45g
    • Egg - 70g
    • flour T45 - 360g

    Mix butter, icing sugar, salt and almond powder
    Add eggs
    Add flour
    Cut into shape
    Bake
    Baking time : 30 min.
    Temperature : 150°C

  3. Gingerbread dough

    Ingredients

    • Honey - 700g
    • Barley malt syrup - 300g
    • Egg - 200g
    • Milk 3.6% fat - 175g
    • flour T55 - 50g
    • rye flour - 300g
    • Potato starch - 50g
    • Baking powder - 20g
    • Green anise (powder) - 6g
    • Cinnamon (powder) - 12g
    • 4 epices (ginger, cinnamon, clove and nutmeg) - 6g
    • nutmeg (powder) - 3g
    • Butter 82% fat - 160g

    Mix flours, starch and baking poxder
    Blend all ingredients, except butter
    Add butter
    Bake
    Baking time : 40 min.
    Temperature : 165°C

  4. Bergamot jelly

    Ingredients

    • Frozen fruit purée 100% : Bergamot - 150g
    • Sugar - 15g
    • Agar agar - 7g
    • xanthan - 0,3g

    Mix sugar, agar-agar and xanthan
    Add in the purée
    Boil for a few seconds

    In this step

  5. Mandarin crémeux

    Ingredients

    • Frozen fruit purée 100% : Mandarin - 300g
    • Inulin - 20g
    • Pectin NH 325 - 8g
    • Glucose powder DE 40 - 40g
    • Butter 82% fat - 50g

    Mix inulin, pectin and glucose
    Add to the purée
    Boil for a few seconds
    Add the butter
    Blend

    In this step

  6. Dark chocolate crémeux

    Ingredients

    • UHT cream 35% fat - 150g
    • Milk 3.6% fat - 100g
    • Sugar - 50g
    • Pectin NH 325 - 1,5g
    • Egg yolk - 32,5g
    • Cocoa (paste) - 50g

    Mix sugar and pectin
    Add to cream and milk
    Boil
    Add egg yolk
    Add cocoa paste
    Blend

    Assembly and finishing

    Dark chocolate crémeux

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