Small Thai-flavoured logs

Pastry recipe

For 20 pieces

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Small Thai-flavoured logs
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. Kalamansi lemongrass cilantro crémeux

    Ingredients

    • Frozen fruit purée 100% : Kalamansi - 100 g
    • Frozen speciality : Lemongrass - 150 g
    • cream 35% - 330 g
    • Sugar - 65 g
    • Pectin X58 - 12 g
    • Egg yolk - 150 g
    • Butter - 60 g
    • Cocoa butter - 32 g
    • Gelatin 200 bloom - 3,5 g
    • Coriander - 50 g

    Heat the cream with both purées.

    Then add the sugar, egg yolks, pectin and bring to a boil.

    Blend in the cocoa butter then the gelatine.

    Lastly, add the butter.

    Blend and pour into shapes.

     

    In this step

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    Frozen fruit purées
  2. Spicy mango mousse

    Ingredients

    • Frozen fruit purée, sugar added : Spicy Mango - 500g
    • Gelatin 200 bloom - 13g
    • Whipped cream - 370g
    • Italian meringue - 100g

    Make an Italian meringue. Melt the gelatine and add it to the purée at 25°C.

    Fold the meringue and the purées together. Gently fold in the whipped cream.

    In this step

  3. Sesame Peanut croustillant

    Ingredients

    • Peanuts - 75g
    • Maple syrup - 50g
    • Puffed rice - 18g
    • Oat flakes - 60g
    • Fleur de sel - 1g
    • Sesame seeds - 18g
    • Tahina - 50g
    • White chocolate - 65g

    Heat the mapple syrup. Add the peanuts then pour them onto a Silpat and bake for 20 minutes at 170°C tossing every 5 minutes.

    Melt the chocolate to 50°C and add the tahina.

    Toast the oat flakes and add all ingredients to the chocolate-tahina mixture.

    Spread between 2 sheets of paper and leave to set in the freezer.

    Cut and set aside.

     

  4. Spicy mango glaze

    Ingredients

    • Frozen fruit purée, sugar added : Spicy Mango - 150g
    • Neutral glaze - 200g
    • Vanilla (powder) - 1g

    Boil all ingredients together.

    Use at 55°C with a spray gun.

     

    In this step

  5. Assembly

    Assembly and finishing

    Assembly

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