Origami Cloud Log

Pastry recipe

Lenght 20cm

Serves 4 to 6

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Origami Cloud 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. 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.

  2. Citrus Crémeux

    Ingredients

    • Frozen fruit purée 100% : Bergamot - 100g
    • Frozen fruit purée 100% : Mandarin - 125g
    • Frozen fruit purée, sugar added : 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

  3. 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

  4. Crispy Coconut Cashew Praline

    Ingredients

    • Noix de cajou grillées salées - 100g
    • Sugar - 60g
    • Vanilla (powder) - 1g
    • Coconut oil - 10g
    • Feuillantine flake - 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.

  5. Ginger Coconut Mousse

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 250g
    • Frozen fruit purée, sugar added : 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

    Assembly and finishing

    Ginger Coconut Mousse

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