Dream yuzu and milk chocolate logPastry recipe
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 ...
Beat the egg yolks with 205 g of sugar. Then sift cocoa powder with the flour. Beat the egg whites with 50 g of sugar and melt the butter.
- Egg yolk - 230g
- Sugar - 205g
- Cocoa (powder) - 80g
- Flour - 115g
- Egg white - 230g
- Sugar - 50g
- Butter - 85g
Stir in the flour and cocoa powder and the remaining egg whites.
Then take a small part of the sponge, add the butter and stir again together.
Spread 1000 g of the mixture on a Flexipan® and bake in an oven at 165 °C for 12 minutes.
CompositionChocolate sponge - Yuzu cream - Vanilla punch - Milk chocolate Bavarian cream - Praline crunch
Mix all the ingredients together when cold.
- Syrup 30 ° Brix - 150g
- Water - 50g
- Vanilla (essence) - 2g
Milk chocolate Bavarian cream
Beat the egg yolks and sugar until pale yellow in colour. Bring the milk and cream to the boil. Pour half over the egg and sugar mixture. Cook the mixture at 85°C. Strain over the chopped coating. Mix together and add the gelatine. Cool. Add the whipped cream
- Milk - 100g
- Fresh cream - 100g
- Egg yolk - 40g
- Sugar - 30g
- Milk chocolate 38% coverage - 415g
- Fresh cream - 340g
- Gold gelatin (sheet) - 6g
Melt the milk chocolate coating. With a spatula, add the praline. Then mix with the feuilletine and oil.
- Almond hazelnut praline 50% - 90g
- Milk chocolate 38% coverage - 40g
- Feuilletine - 100g
- Oil - 4g
Assembly & finishingLine a gutter with the milk chocolate Bavarian cream. Add the yuzu cream. Draw a line of milk chocolate Bavarian cream to paste a strip of chocolate sponge 4 cm wide. Add 1 cm of milk chocolate Bavarian cream. Depositing a second strip of chocolate sponge 7 cm wide. Close the log with 200 g of praline crunch. Freeze. Spray with yellow and decorate with orange discs and endpieces. Decorate with kumquats and redcurrants.
Beat the eggs and sugar until pale yellow in colour. Bring the yuzu puree to the boil. Pour half over the egg and sugar mixture. Cook the mixture at 85°C. Strain Add the gelatine. Cool to 40°C. Add the butter. Smooth the cream in the mixer. Pour out the insert. Freeze.
- Frozen fruit purée 100% : Yuzu - 75 g
- Egg - 125g
- Sugar - 90g
- Butter - 145g
- Gold gelatin (sheet) - 2g
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