The 'saveur des îles' 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. Coconut crisp


    • Frozen fruit purée, sugar added : Coconut - 50 gr
    • Feuilletine - 145 gr
    • White chocolate - 180 gr
    • Cocoa butter - 30 gr

    Melt the white chocolate and cocoa butter. Mix all the ingredients together in the mixer using a blade.

    In this step

  2. Sacher sponge - Recipe for 2 flexipat® Demarle ref 1010


    • Almond powder - 250 gr
    • Sugar - 250 gr
    • Egg - 300 gr
    • Egg yolk - 300 gr
    • Flour - 150 gr
    • Cocoa (powder) - 100 gr
    • Egg white - 450 gr
    • Sugar - 180 gr
    • Butter - 150 gr
    • Yeast - 8 g

    In a mixer, using a whisk, beat the egg yolks with the ground almonds and sugar. Gently fold in the sieved flour, baking powder and cocoa powder. Beat the egg whites with the sugar and delicately fold into the first mixture. Delicately add the butter. Spread in a flexipat®, bake at 220°C in a ventilated oven or 170°C in a deck oven for around 12 minutes.

  3. Caramelised pineapple


    • Butter - 25 gr
    • Brown sugar - 75 gr
    • Pineapple (carpaccio) - 250 gr

    Melt the butter in a saucepan, add the diced pineapple. Gently fry for 5 minutes then add the brown sugar. Continue to cook until the pineapple caramelises. Drain and cool.

  4. Exotic cream


    • Frozen fruit purée 100% : Passion fruit - 120 gr
    • Frozen fruit purée : Banana - 60 gr
    • Frozen fruit purée 100% : Lime - 40 gr
    • Egg - 200 gr
    • Sugar - 140 gr
    • gelatin silver - 4 gr
    • Butter - 300 gr

    In a saucepan, bring the purees to the boil, add the eggs beaten with the sugar. Cook at 84°C. Pour into a mixing bowl and add the previously soaked and drained gelatine. Cool to 35°C, add the creamed butter and mix until you obtain a smooth and glossy mixture. Pour 400 g inserts into the log moulds and freeze.

    In this step

    Banane sans marquants 697x697 150dpi (002)
    Frozen fruit purées
    Frozen fruit purées
  5. Milk chocolate mousse


    • Fresh liquid cream - 200 gr
    • Whole milk - 200 gr
    • Sugar - 30 gr
    • Egg yolk - 80 gr
    • gelatin silver - 4 gr
    • Milk chocolate 38% coverage - 830 gr
    • Whipped cream - 680 gr

    Bring the milk and cream to the boil. Beat the egg yolks and sugaruntil pale yellow in colour. Pour the liquids over the egg yolk and sugarmixture. Cook to 85°C and stir in the gelatine previously softened in coldwater and drained. Sieve. Cool and fold in the whipped cream.

  6. Assembly & finishing

    Assembly :

    Line the moulds with acetate sheets.

    Line the sides of the mould with the milk chocolate mousse and fill with a layer of milk chocolate mousse.

    Add the exotic cream insert and spread 175 grams of caramelised pineapple.

    Garnish with a stripe of milk chocolate mousse then place a 4 cm strip of Sacher sponge.

    Garnish with a further 1 cm thick layer of milk chocolate mousse.

    Add a strip of 7 cm wide Sacher sponge. Garnish with another dash of milk chocolate mousse.

    Spread 200 g of coconut crisp with a palette knife toseal the log.

    Deep freeze.


    Finishing :

    Turn out the log by running very hot water over the mould.

    Remove the acetate sheet and put the log in the freezer.

    Spray with the "milk chocolate" mixture.

    Slice the log into the required lengths then place them on log bases.

    Arrange a few "green" brushed chocolate plaques on the log.

    Add a raspberry and a few pineapple leaves.

    Add log end pieces s in white chocolate 8.5 cm x 7.5 cm rectangles.

    Add a "house" logo in chocolate.


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