Spicy log

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Meilleur Ouvrier de France 2019 / Ice-cream World Champion 2018 / Pastry World Champion 2017 /
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. Mango glaze

    Ingredients

    • Frozen fruit purée, sugar added : Spicy Mango - 80g
    • Neutral glaze - 500g

    Melt the purée with the glaze.

    Use at 35/45°C.

     

    Total weight: 580g

    In this step

  2. Dark chocolate cinnamon brownie

    Ingredients

    • dark chocolate couverture - 250g
    • Butter 82% fat - 150g
    • UHT cream 35% fat - 100g
    • Brown sugar - 200g
    • Fine salt - 2g
    • Egg - 180g
    • Flour T55 - 100g
    • Chemical yeast - 2g
    • Cinnamon (powder) - 5g

    Melt the chocolate, butter and cream to 45°C.

    Whip the sugar, salt , eggs and cinnamon.

    Sift the flour and baking powder.

    Add the chocolate mixture to the sugar mixture.

    Then add the sifted ingredients to the mixture. 

    Spread in a 60 x 40 tray.

    Bake.

    Cut into 55 x 5 cm stripes.

    Freeze.

     

    Baking time: 15 min

    Temperature: 160°C

     

    Total weight: 989g

  3. Lemongrass crémeux

    Ingredients

    • Frozen speciality : Lemongrass - 150g
    • Frozen fruit purée, sugar added : Pear - 100g
    • Sugar - 70g
    • Glucose powder DE 40 - 30g
    • Pectin NH 325 - 7g
    • Butter 82% fat - 42,5g

    Mix both purées together.

    Then combine the sugar, glucose and pectine.

    Add the sugar mixture to the purées.

    Boil.

    Add the butter.

    Blend.

    Fill half the mould with the mixture.

     

    Total weight: 399,5g

    In this step

  4. Spicy mango mousse

    Ingredients

    • Frozen fruit purée, sugar added : Spicy Mango - 485g
    • Frozen fruit purée 100% : Lemon - 15g
    • Mass gelatin - 110g
    • Glucose powder DE 40 - 35g
    • Sugar - 35g
    • UHT cream 35% fat - 500g

    Boil 1/3 of the Spicy mango purée with the lemon purée, glucose and sugar.

    Add the gelatin mass.

    Add the remaining Mango purée.

    Cool down to 28/30°C.

    Whip the cream then fold it in.

    Pour 550g of mousse per mould.

     

    Total weight: 1180g

    In this step

  5. Chestnut & vanilla crémeux

    Ingredients

    • Frozen fruit purée, sugar added : Chestnut & vanilla - 675g
    • Glucose powder DE 40 - 75g
    • Pectin NH 325 - 18g
    • Butter 82% fat - 60g
    • Water - 75g
    • Tartaric acid - 3g

    Combine the Chestnut&Vanilla purée and water.

    Combine the glucose, the pectine and tartaric acid.

    Combine both mixtures.

    Boil.

    Add in the butter.

    Blend.

    Pour into the mould.

     

    Total weight: 906g

    In this step

  6. Assembly and decorating

    Ingredients

    • Almond paste - 200g
    • dark chocolate couverture - 500g
    • Herbs - 30g
    • Mango - 100g

    Pipe the mousse.

    Place the insert.

    Place the sponge.

    Freeze.

    Unmould

    Decorate

    Assembly and finishing

    Assembly and decorating

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