Crystal log

Pastry recipe
Arnaud Larher

Arnaud Larher

Pastry Chef
Meilleur Ouvrier de France 2007 - pastry-making and confectionery. Very early on in life, Arnaud Larher developed a passion for baking and went on a series of work experience courses in Brittany where...
  1. Crisp biscuit with almonds

    Ingredients

    • Butter - 522g
    • Brown sugar - 522g
    • Vanilla (powder)
    • Almonds (flaked and toasted) - 1250g
    • Flour T50 - 52g

    Recipe for 1 sheet.
    Bake for 16 min. at 170°C.
     

  2. Joconde biscuit

    Ingredients

    • Almond powder - 298g
    • Icing sugar - 238g
    • Egg - 398g
    • Emulsifier - 7,5g
    • trimoline - 25g
    • Butter - 60g
    • Egg white - 262g
    • Sugar - 38g
    • Flour - 78g

    Beat the eggs and ground almonds with the emulsifier until a ribbon is formed, beat the egg whites and firm them with the sugar, add the butter and trimoline to the first mixture, then the egg whites and finally the flour. Work the mixture until it falls.
    Bake for 8 minutes at 170°C.
    Recipe for 2 sheets.
     

  3. Blackcurrant compote

    Ingredients

    • Frozen fruit purée, sugar added: Blackcurrant - 1600 g
    • Pectin NH - 20g
    • crystal sugar - 386g
    • Blackcurrant - 650g

    Put the cold puree, pectin, sugar into a saucepan and bring to the boil and immediately pour into a frame with a Joconde biscuit base.
    Sprinkle the blackcurrants over the frame and place in the freezer.
    Recipe for 1 sheet.
     

    In this step

  4. Light violet cream

    Ingredients

    • Water - 104g
    • Whole milk - 364g
    • cream 35% - 364g
    • Vanilla pods - 2
    • Egg yolk - 231g
    • Sugar - 182g
    • Violet aroma - 6,5g
    • Whipped cream - 728g
    • Gelatin (powder) - 18g

    Make a custard.
    Stir the whipped cream at 25°C into the mixture.
     

  5. Vanilla ganache

    Ingredients

    • Single cream 35 % - 135g
    • Wheat starch - 60g
    • Sugar - 150g
    • Fresh cream - 534g
    • Vanilla pods - 0,5
    • Butter - 360g
    • White chocolate (cover) - 334g

    In a saucepan, mix the sugar and starch then the cream, heat to 40 °C and bring the other cream to the boil and pour over the mixture. Reheat until the texture of a flan mixture is obtained then add the couverture and butter, mix and refrigerate.

  6. Vanilla icing

    Ingredients

    • Single cream 35 % - 180g
    • White chocolate - 400g
    • Glucose - 20g
    • Syrup 30 ° Brix - 25g
    • Gelatin - 8g
    • neutral glaze - 360g
    • Titanium oxide - 10g
  7. Assembly

    (1) Crisp biscuit with flaked almonds (7cm/53cm log) (3cm/53cm small log)
    (2) Plain Joconde biscuit (9cm/53cm small logs)
    (3) Blackcurrant compote
    (4) Violet bavarois mousse
    (5) White icing
     

    Assembly and finishing

    Assembly

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