Exotic log

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. COMPOSITION

    Almond dacquoise 
    Fruit cocktail disc
    Nougat cream
  2. ALMOND DACQUOISE

    Ingredients

    • Almond powder - 190 g
    • Flour - 45 g
    • Icing sugar - 250 g
    • Egg white - 300 g
    • Sugar - 180 g

    Sift the ground almonds, flour and icing sugar together. Whisk the egg whites with the caster sugar and delicately add the sifted ingredients. Pipe out and bake at 190°C for about 12 minutes.

  3. FRUIT COCKTAIL DISC

    Ingredients

    • Frozen fruit purée 100% : Mango - 250 g
    • Frozen fruit purée 100% : Passion fruit - 250 g
    • Frozen fruit purée 100% : Banana - 250 g
    • Crème fleurette 35% - 600 g
    • Italian meringue - 500 g
    • Gelatin - 25 g
    • Rum - 30 g
    • semi-candied orange - 200 g

    Mix the fruit purees. Dissolve the gelatine and add to the fruit purees. Then add the rum, the meringue, the whipped cream and the semi-candied orange.

    In this step

    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
    PuréeSurgelée_Banane-RVB-150dpi-697x697
    Frozen fruit purées
  4. NOUGAT CREAM

    Ingredients

    • Sugar - 90 g
    • Water - 30 g
    • dried fruits - 100 g
    • Egg white - 140 g
    • Honey - 240 g
    • Gelatine leave - 4
    • Raisins soaked in rum - 120 g
    • Cream Nougat - 100 g
    • Whipped cream - 500 g

    Heat the sugar and the water to120°C. Add the nuts. Crumble the mixture, caramelise the nuts and chop roughly. Whip the whites, add the honey heated to 130°C then the softened gelatine. When completely cold, add the nuts, the soaked raisins, the nougat cream and the lightly whipped cream.

  5. ASSEMBLY

    Glaze the log with a neutral glaze and spray partly with velvet spray to accentuate the relief. Decorate the sides with chocolate pieces. 

    Assembly and finishing

    ASSEMBLY

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