The 'catalan' log

Pastry recipe
Stéphane Glacier

Stéphane Glacier

Pastry Chef
He obtained the title of Meilleur Ouvrier de France Pastry Chef in 2000. International consultant, he opened his own store “Pâtisseries et Gourmandises” in Colombes (France) in 2008 and is the author ...
  1. Finger biscuit - Recipe for 2 flexipat® Demarle ref 1010


    • Egg yolk - 480 gr
    • Caster sugar - 2 x 240 gr
    • Egg white - 580 gr
    • Flour - 240 gr
    • Potato starch - 240 gr

    Beat the egg yolks with some of the sugar. Beat the egg whites with the remaining sugar. Add 1/3 of the egg whites to the egg yolk and sugar mixture. Add the sieved flour and starch together to the egg yolks then delicately fold in the remaining egg whites.

    Bake at 180°C in a ventilated oven or 200°C in a deck oven for around 10 to 12 minutes. 
  2. Orange syrup


    • Frozen fruit purée : Orange and Bitter Orange - 100 gr
    • Syrup 30 ° Brix - 200 gr

    Mix all the ingredients together when still cold.

    In this step

  3. Orange marmalade


    • Frozen fruit purée : Orange and Bitter Orange - 200 gr
    • Orange - 225 gr
    • Water - 1 L
    • Salt - 3 gr
    • Pectin NH - 3 gr
    • Sugar - 100 gr

    Bring the water and salt to the boil. Add the finely sliced oranges, all pips removed. Blanch for 3 minutes after boiling point, then drain and rinse in cold water. Mix the sugar and pectin together. In a saucepan, warm the orange puree, add the pectin and sugarmixture. Mix. Add the oranges to the above mixture. Gently cook until a marmalade texture is obtained. Cool then finely chop the marmalade.

    In this step

  4. Caramel shards


    • Sugar - 100 gr
    • Water - 35 gr
    • Glucose - 20 gr

    Cook the sugar, water and glucose until a dark caramel colour is obtained. Pour out the caramel and let it cool. Mix the caramel in the food processor to obtain shards, then  sieve to remove the powder.

  5. Orange Crème brûlée


    • Frozen fruit purée : Orange and Bitter Orange - 230 gr
    • Fresh liquid cream - 230 gr
    • Egg yolk - 110 gr
    • Egg - 50 gr
    • Sugar - 120 gr
    • © Cointreau - 20 gr
    • orange peel (dices) - 1
    • gelatin silver - 6 gr

    Bring the cream, orange & bitter orange puree and orange peel to the boil, infuse for around 10 minutes. Pour the infusion over the previously beaten egg yolks, eggs and sugar. Put everything into a saucepan and cook to 85°C. Sieve the whole mixture again, add the previously soaked and drained gelatine and add the Cointreau®. Pour 350 g of the crème brûlée into the logmoulds. Deep freeze.

    In this step

  6. Cinnamon and orange bavarois


    • Whole milk - 375 gr
    • Fresh liquid cream - 375 gr
    • Egg yolk - 180 gr
    • Sugar - 190 gr
    • orange peel (dices) - 3
    • Cinnamon (sticks) - 5
    • gelatin silver - 22 gr
    • Whipped cream - 750 gr

    Bring the milk, cream, orange peel and cinnamon sticks to the boil, infuse for 10 minutes. Beat the egg yolks and sugar until pale yellow in colour. Pour the liquids over the egg yolk and sugar mixture. Cook to 85°C and stir in the gelatine previously soaked in cold water and drained. Sieve. Cool and fold in the whipped cream.

  7. Chocolate ganache


    • Dark chocolate couverture 65% - 200 gr
    • Fresh liquid cream - 250 gr
    • Honey - 15 gr

    Bring the cream to the boil with the honey, pour in the chocolate. Mix then cool to room temperature.

  8. Caramel frosting


    • Sugar - 720 gr
    • Water - 600 gr
    • Fresh liquid cream - 600 gr
    • Cornstarch - 40 gr
    • gelatin silver - 20 gr

    Soften the gelatine in cold water. Cook the sugar to 185 °C and deglaze the caramel with 600 g of hot water. Mix the cream and starch still cold and bring to the boil. Gradually add the caramel then the drained and the hydrated gelatine. Keep in the refrigerator.
    Directions for use : Completely melt the frosting at 40°C and use at 24°C.

  9. Assembly & finishing

    Assembly :

    Line the moulds with acetate sheets.
    Line the sides of the mould with the cinnamon and orange bavarois and fill with a layer of cinnamon and orange bavarois. Sprinkle 70 g of caramel shards over the entire length of the mould.
    Pipe out a line of cinnamon and orange bavarois. Place the orange crème brûlée insert, add a 4 cm wide strip of finger biscuit previously soaked in the orange syrup. Garnish with a further 1 cm thick layer of cinnamon and orange bavarois.
    With a palette knife, spread 200 g of orange marmalade over a 7.5cm wide strip of finger biscuit previously soaked in orange syrup.
    Place the strip of finger biscuit with the orange marmalade on the bavarois side to seal the log.
    Deep freeze.
    Finishing :
    Turn out the log by running very hot water over the mould, remove the acetate film and place the log in the freezer.
    With a pouch, pipe out stripes of ganache widthways across the mould and along its length.
    Ice the whole log with the caramel frosting.
    Slice the log into the required lengths then place them on log bases.
    Add two chocolate threads.
    Place a "gold" brushed chocolate plaque.
    Add "orange" brushed white chocolate plaques on each side of the log.
    Add log end pieces in "gold" brushed milk chocolate coating 8.5 x7,.5 cm rectangles.

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