Fresh Alsace log

Pastry recipe
Jean-Thomas Schneider

Jean-Thomas Schneider

Meilleur Ouvrier de France 2019 / Ice-cream World Champion 2018 / Pastry World Champion 2017 /
Jean-Thomas has been dedicated to confectionery, an all-consuming passion, for 20 years and worked in many great starred restaurants: l’Arnsbourg, l’Espérance, le Relais Bernard Loiseau, l’Hôtel Georg...
  1. Cigarette biscuit dough


    • Butter 82% fat - 200g
    • Egg white - 200g
    • Flour T45 - 200g
    • Icing sugar - 200g
    • purple coloring - 2g
    • Yellow / orange colouring - 2g

    Soften the butter.

    Sift the flour and icing sugar.

    Add half of the mixture to the butter.

    Add the egg white.

    Then add the other half of the flour/icing sugar mixture.

    Add food colouring to create a gradient. 


    Total weight: 804g

  2. Mirabelle plum mousse


    • Frozen fruit purée 100% : Mirabelle plum - 475g
    • Frozen fruit purée 100% : Yuzu - 25g
    • Mass gelatin - 105g
    • Glucose powder DE 40 - 25g
    • Sugar - 50g
    • UHT cream 35% fat - 500g

    Boil 1/3 of the Mirabelle plum purée with the Yuzu purée, glucose and sugar.

    Add the gelatin mass.

    Add the remaining 2/3 of the Mirabelle plum purée.

    Leave to cool to 28/30°C.

    Whip the cream and fold it in.

    Pour 50g of the mixture per mould.


    Total weight: 1180g

    In this step

  3. Yuzu crémeux


    • Frozen fruit purée 100% : Yuzu - 150g
    • Frozen fruit purée, sugar added : Pear - 100g
    • Sugar - 60g
    • Glucose powder DE 40 - 30g
    • Pectin NH 325 - 8g
    • Butter 82% fat - 50g

    Combine the Yuzu purée with the Pear purée.

    Meanwhile, combine the sugar, glucose and pectine. 


    Add the butter.


    Pour 50g of the final mixture per mould. (375 x 20 x 18 mm log mould)


    Total weight: 398g

    In this step

    Frozen fruit purées
  4. Dark red-plum crémeux


    • Frozen fruit purée 100% : Dark-red plum - 250g
    • Sugar - 35g
    • Glucose powder DE 40 - 25g
    • Pectin NH 325 - 6g
    • Butter 82% fat - 42,5g

    Combine the sugar, glucose and pectine.

    Add the mixture to the Dark-red plum purée.


    Then add the butter.


    Pour 50g per stripe.


    Total weight: 358,5g

    In this step

  5. Joconde sponge


    • Egg - 245g
    • Almond powder - 150g
    • Icing sugar - 150g
    • Flour T45 - 97,5g
    • Egg white - 200g
    • Sugar - 52,5g
    • Butter 82% fat - 52,5g

    Melt the butter.

    Beat the eggs, almond powder, icing sugar and flour until pale.

    Whip the egg whites with the sugar.

    Add the butter to the first mixture.

    Combine both mixtures.

    Spread 900g per 60x40 mould.

    Bake. Temperature: 200°C

    Cut into 14,5 x 7 cm stripes.

    Put in a 57 x 70 mm cylindrical mould.


    Total weight: 947,5g

  6. Assembly

    Put the sponge

    Pipe the mirabelle plum mousse. 

    Place both inserts.




    Assembly and finishing


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