Origami Cloud Log
Pastry recipeLenght 20cm
Serves 4 to 6
-
Almond Sponge
Ingredients
- Almond powder - 120g
- Brown cane sugar - 55g
- Vergeoise - 37g
- Egg - 50g
- Egg yolk - 20g
- Icing sugar - 37g
- Flour - 55g
- Yeast - 5g
- Clarified butter - 110g
- Fleur de sel - 1g
- Egg white - 125g
- Sugar - 25g
Mix the 1st preparation for 2 min in a food processor.
Beat the egg whites with sugar and mix gently.
Spread and bake at 160°C for about 14 minutes. -
Citrus Crémeux
Ingredients
- Frozen fruit purée 100% : Bergamot - 100g
- Frozen fruit purée 100% : Mandarin - 125g
- Frozen speciality : Ginger - 100g
- Sugar - 60g
- Pectin NH 325 - 9g
- Pectin X58 - 3g
- Egg yolk - 40g
- Noisette butter - 90g
Mix sugar and pectins.
Heat together the purées and egg yolks to 45°C.
Sprinkle in the mixed powders.
Cook to 85°C.
Cool to 40°C, blend adding the softened butter.
Leave to cool and blend again, mold and freeze.In this step
Frozen fruit puréesFrozen fruit puréesFrozen fruit purées -
Candied citruses
Ingredients
- Frozen fruit purée 100% : Mandarin - 100g
- Candied citron - 100g
Heat the purée and mix with the citron cut into pieces.
Leave to rest for 30 minutes and blend until smooth.In this step
Frozen fruit purées -
Crispy Coconut Cashew Praline
Ingredients
- Roasted, salted cashews - 100g
- Sugar - 60g
- Vanilla (powder) - 1g
- Coconut oil - 10g
- Feuilletine (caramelized dry crepe) - 25g
- White chocolate - 40g
- Dessicated coconut - 10g
Make a caramel without water and leave to cool.
Blend the cashew nuts with the caramel until praline consistency.
Mix the melted chocolate with coconut oil, pailleté feuilletine and then the grated coconut. -
Ginger Coconut Mousse
Ingredients
- Frozen fruit purée, sugar added : Coconut - 250g
- Frozen speciality : Ginger - 50g
- Gelatin 200 bloom - 8g
- Italian meringue - 100g
- Single cream 35 % - 200g
Make an Italian meringue.
Melt the gelatin and add to the ginger purée heated to 25°C.
Mix both purées.
Mix the meringue with the purées.Gently fold in the whipped cream.
In this step
Frozen fruit puréesFrozen fruit puréesAssembly and finishing