Drops Log

Pastry recipe

6-8 serves

Download the recipe
Drops Log
Marc Balaguer Fabra

Marc Balaguer Fabra

Pastry Chef, Ice-cream Vice World Champion 2018, Barcelona
He worked with some of the best Spanish chefs, such as Carles Mampel and Oriol Balaguer, and attended many training courses, more particularly at the Paris International Pastry School. Then, he became...
  1. Pecan dacquoise

    Ingredients

    • Egg white - 350g
    • Sugar - 140g
    • Flour - 67g
    • Icing sugar - 161g
    • Almond powder - 50g
    • Pecan nuts powder - 150g
    • Pecans (chopped - 200g

    Beat the egg whites incorporating little by little the sugar. Sieve the solids and reserve it. When the eggs whites are whipped add the solids and mix it with a silicon spatula. At last add the pecan nuts chunks. Cook it at 190°C during 8 min.

  2. Passion fruit toffee

    Ingredients

    • Single cream 35 % - 320g
    • Glucose syrup - 40g
    • Sugar - 280g
    • Blond chocolate 32% - 370g

    Caramelize the sugar, add the heavay cream mixed with the liquid glucose. Add this mix in the chocolate and emulsify. At last, add the passion fruit purée. Emulsionate again and let it cool in fridge.

  3. Salted banana

    Ingredients

    • Natural banana - 300g

     Cut the banana in cubes. Cook it 2 min in a pan, add the passion fruit toffee and reserve it in fridge.

  4. Banana mousse

    Ingredients

    • Single cream 35 % - 500g
    • Sugar - 90g
    • Gelatin mass - 90g

    Heat a little part of the banana purée with the sugar. Add the gelatin mass and mix it with the rest of the purée. Whip the heavy cream until semi whipped texture. Mix the purée and the whipped heavy cream together.

  5. Mango and Passion fruit mousse

    Ingredients

    • Frozen fruit purée 100% : Yellow Passion fruit - 300g
    • Frozen fruit purée 100% : Mango - 200g
    • Single cream 35 % - 500g
    • Sugar - 90g
    • Gelatin mass - 112g

    Heat a little part of the passion fruit purée with the sugar. Add the gelatin mass and mix it with the rest of the purée. Whip the heavy cream until semy whipped texture. Mix the mango purée and the whipped heavy cream together.

    In this step

  6. Coco caviar

    Ingredients

    • Frozen fruit purée, sugar added : Coconut - 500g
    • Gellan - 10g
    • Water - 50g
    • Sugar - 25g
    • Sunflower oil - 1000g

    Mix the gellan with the sugar pure. Add it to the cold coco purée. Boil it while moving using a wisk. Dose out little drops into cold sunflower oil. Clean it and reserve it.

    In this step

  7. Raspberry caviar

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 500g
    • Gellan - 10g
    • Water - 60g
    • Sugar - 25g
    • Sunflower oil - 1000g

    Mix the gellan with the sugar pure. Add it to the cold raspberry purée. Boil it while moving using a wisk. Dose out little drops into cold sunflower oil. Clean it and reserve it.

    In this step

  8. Assembly

    Introduce the banana mousse with the cooked banana in the interior log mold, finish it with the pecan biscuit. Cover the external log mold with the caviar, same quantity of each flavor. To stick it mix it with some neutral glaze. Frozen it. Introduce the mango passion mousse and then the banana inside. Try to not press it to not separate the caviar. Keep frozen.

    Assembly and finishing

    Assembly

Download this recipe

Download Download