Refreshing lemon, raspberry and coconut log

Pastry recipe
INBP

INBP

The INBP, National Institute of bakery & pastry, is a state-approved foundation created in 1974 in Rouen, which employs around 50 people (researchers trainers, technicians, engineers and administr...
  1. Joconde sponge with soft pistachio

    Ingredients

    • Butter - 85g
    • Almond powder - 120g
    • Inverted sugar - 40g
    • Pistachio paste - 30g
    • Egg - 200g
    • flour T55 - 40g
    • yellow coloring
    • green coloring
    • Egg white - 120g
    • Caster sugar - 80g

    Make melt the butter and let it cool.

    Using a stand mixer, the whisk attachment, whisk the ground almonds,

    inverted sugar, pistachio paste, eggs, flour and colourings.

    In the mixing bowl, using the whisk, beat the egg white with the sugar until stiff.

    Delicately fold together the two mixtures.

    Gently add the cooled butter.

  2. Lemon jelly

    Ingredients

    • Frozen fruit purée 100% : Lemon - 140 g
    • Water - 340g
    • Glucose - 110g
    • Caster sugar - 100g
    • pectin NH - 8g
    • Lemon semi-candied sticks - 270g

    In a pan, boil the lemon puree, water and glucose.

    Add the previously mixed sugar and pectin.

    Bring to the boil for one minute.

    Add the semi-candied lemon.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  3. Gelled raspberry coulis

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 500 g
    • Refreshing lemon, raspberry and coconut log > Etape (previous revision) > produits - 250 g
    • Gelatine 200 bloom (powder) - 15g
    • Water - 75g
    • Caster sugar - 160g
    • pectin NH - 4g

    Soak the gelatine in cold water.

    In a pan, heat the raspberry puree with the raspberry pieces.

    Add the previously mixed sugar and pectin.

    Bring to the boil for one minute.

    Add the bloomed gelatine.

    Mix.

    In this step

  4. Coconut confectioner’s cream

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 640 g
    • Egg - 200g
    • Caster sugar - 150g
    • Cream powder - 60g

    In a pan, bring the coconut puree to the boil.

    Whisk the egg yolks with the sugar until pale.

    Add the cream powder.

    Mix the blanched eggs with 1/3 of the coconut puree.

    Pour this mixture back into the pan, whisking off the heat.

    Bring it all to the boil.

    Lower the heat and boil for 1 minute 30.

    Pour onto filmed stainless steel sheet.

    Cover the cream with film.

    Rapidly cool to 10°C. Keep in the refrigerator.

    In this step

    PuréeSurgelée_Coco-RVB-150dpi-697x697
    Frozen fruit purées
  5. Light coconut cream with semi-candied lemon

    Ingredients

    • Coconut Custard - 1 050g
    • Gelatine 200 bloom (powder) - 12g
    • Water - 60g
    • Fresh liquid cream - 800g

    Mix the coconut confectioner’s cream with semi-candied lemon.

    Soak the gelatine in cold water.

    Melt the bloomed gelatine at about 40°C.

    Mix the melted gelatine and coconut confectioner’s cream.

    Using the stand mixer, whisk attachment, whisk the whipped cream.

    Finish by delicately adding the whipped cream to the initial mixture.

  6. Refreshing lemon, raspberry and coconut log

    Ingredients

    • Joconde sponge with soft pistachio - 717g
    • Lemon jelly - 968g
    • raspberry (gelled coulis) - 1 004g
    • Cream light semi-candied lemon coconut - 2 022g
    • White Chocolate 29% - 40g
    • Coconut (powder) - 10g
    • yellow coloring
    • Raspberries - 25g

    Spread the pistachio joconde sponge mixture on a baking sheet coated with a silicone sheet.

    Bake in the oven at 180°C for approximately 9 minutes.

    Cut into 4 50x6cm strips measuring and 2 50x7 cm strips.

    Pour the lemon jelly into the bottom of the two log moulds.

    Pour the raspberry coulis in a 57 x 9 cm frame.

    Freeze.

    Cut it into two strips measuring 4.5 cm wide and 50 cm long.

    Line the log moulds with the 50 x 6 cm sponge strips.

    Pipe out half the light lemon coconut cream.

    Add the raspberry insert.

    Pipe out the remaining light lemon coconut cream.

    Seal with the 50 x 7 cm sponge strips.

    Freeze.

    Spread the tempered white chocolate on an acetate sheet.

    Cover immediately with yellow coloured grated coconut.

    Cut out 2, 3 and 4 cm circles using a pastry cuter.

    Turn out and decorate with the chocolate circles and fresh raspberries.

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