Tomato-strawberry and mascarpone log

Pastry recipe
Bruno Le Derf

Bruno Le Derf

Confectioner & chocolate maker
Meilleur Ouvrier de France in Chocolate and Confectionery in 2007, he won the Silver Medal and 1st Tasting Prize in the World’s Patisserie Cup in Tokyo in 2009. Based in Japan, Bruno Le Derf is a cons...
  1. RICH SHORTCRUST PASTRY

  2. MASCARPONE AND VANILLA CREAM

    Ingredients

    • Mascarpone - 500 g
    • Milk - 100 g
    • Gelatin - 6 g
    • Sugar - 100 g
    • Vanilla pods - 1
    • Whipped cream - 300 g

    Bring the milk to the boil with the vanilla, sugar and gelatin.
    Mix with the mascarpone.
    At 35°C, add the whipped cream.
    Pour into silicone moulds, halfway up.

  3. STAWBERRY AND TOMATO MOUSSE

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 300 g
    • Lemon (juice) - 20 g
    • Gelatin - 20 g
    • Sugar - 100 g
    • Whipped cream - 450 g

    Mix the melted gelatin into the purees and sugar.
    Add the whipped cream.
    Garnish the silicone mould, halfway up.
    Add the set cream.

    In this step

  4. BASIL AND STRAWBERRY SYRUP

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 300 g
    • Sugar - 20 g
    • Basil water - 100 g
    • Water - 100 g
    • Tomato (puree) - 50 g

    Bring all the ingredients to the boil together, strain after infusion.

    In this step

  5. BISCUIT JOCONDE

    Ingredients

    • Icing sugar - 120 g
    • Flour - 40 g
    • Egg - 200 g
    • Butter - 30 g
    • Sugar - 80 g
    • Almond powder - 140 g
    • Egg white - 170 g

    Mix the icing sugar, almond powder, flour and eggs together.
    Beat the egg whites and sugar until firm.
    Mix both mixtures together with the melted butter.
    Finely spread on a sheet and bake at 200°C.

  6. STRAWBERRY-TOMATO GLAZE

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 200 g
    • Fresh cream - 300 g
    • Gelatin - 6 g
    • topping neutral - 300 g
    • White chocolate - 700 g
    • red coloring - QS
    • Tomato (puree) - 150 g

    Mix everything together, except for the chocolate, and bring to the boil.
    Add the chocolate and fold in delicately.
    Heat to 40°C before use.

    In this step

  7. DECORATION

    Ingredients

    • White chocolate - 1000 g
    • Strawberries - QS
    • Cherry tomato - QS
    • Caramelized chopped almonds - QS

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