Ivory 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. Coconut biscuit

    Ingredients

    • Caster sugar - 255g
    • Coconut (powder) - 122g
    • Almond powder - 245g
    • Egg white - 283g
    • Sugar - 93g
  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
    • yellow coloring

    Beat the eggs, ground almonds with the emulsifier until a ribbon is formed, beat the egg whites and firm them with the sugar, add the butter, colouring 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. White chocolate mousse

    Ingredients

    • Whole milk - 344g
    • Egg yolk - 70g
    • Sugar - 34g
    • Gelatin (powder) - 7,5g
    • Water - 45g
    • White chocolate (cover) - 774g
    • Whipped cream - 674g

    Cook the custard at 82.5°C, add the gelatine and pour over the chopped chocolate, whisk well and blend everything together. At 30°C, add the whipped cream.
    650g of mousse per log, i.e. 3 gutters.
     

  4. Passion fruit mousse with mango

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 617 g
    • Egg yolk - 180g
    • Egg - 228g
    • Sugar - 148g
    • Gelatin (powder) - 5,5g
    • Water - 32g
    • Butter - 226g
    • Mango (dice) - 600g

    Dilute the gelatine powder in water. Cook the passion fruit puree in a saucepan with the sugar, egg yolks and whisk to 86°C. Add the gelatinous mixture and blend. Let the mixture to cool to 38°C before adding the softened butter. Blend the mixture and pour 480 g of it into a small log mould - 3 x 53 cm. Sprinkle with 200 g of mango cubes.

    In this step

  5. Passion fruit topping

    Ingredients

    • Frozen fruit purée 100% : Passion fruit - 330 g
    • Water - 165g
    • Citric acid - 4g
    • Sugar - 165g
    • Sugar - 330g
    • Pectin - 10g

    In this step

  6. White chocolate spray

    Ingredients

    • White chocolate - 350g
    • Butter - 150g
    • Titanium oxide - 10g
  7. Assembly

    (1) Coconut dacquoise (7cm/53cm log) (3cm/53cm small log)
    (2) Passion fruit cream (480g log) (200g small log)
    (3) Mango cubes (200g log) (130g small log)
    (4) Ivory chocolate mousse (650g log) (200g small log)
    (5) Plain Joconde biscuit + white chocolate spray
    (6) Passion fruit paste

    Log: 750g ivory mousse
    Small log: 130g ivory mousse
    Biscuit 3 cm / 53 cm
    Cream: 1 x 1300 g sheet + 1 kg mango
    Cut into 2 cm / 53 cm strips

     

    Assembly and finishing

    Assembly

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