Bergamot, apple and milk chocolate log
The trend in patisserie is to create multi-layered sensations that reveal an array of flavours and textures. The art of course is in keeping the flavours well-balanced and in perfect harmony. For this recipe, an exciting pairing is established with complementary flavours: apple, cinnamon, bergamot - a very aromatic lemon variety - and a milk chocolate with a pairing acidity. This pastry recipe is quite elaborate and requires advanced patisserie skills.
- Level:
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Medium
Cinnamon pain de gênes
Ingredients: Cinnamon pain de gênes
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1.4 lbalmond paste
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0.2 ozcinnamon powder
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1.4 lbwhole egg(s)
Preparation: Cinnamon pain de gênes
In a blender, work the cinnamon into the almond paste and gradually add the eggs.
Ingredients: Cinnamon pain de gênes
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4.2 ozflour
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2.6 ozbaking powder
Preparation: Cinnamon pain de gênes
Sift and add.
Ingredients: Cinnamon pain de gênes
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6.5 ozmelted butter
Preparation: Cinnamon pain de gênes
Add.
Spread over 40x60 cm trays and cook at 190°C for 12 minutes.
Speculoos praline
Ingredients: Speculoos praline
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1.4 ozM-7PAIL
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1.4 ozcrushed speculoos
Preparation: Speculoos praline
Mix together and temper.
Spread over the pain de Gênes and cut strips to close the log.
Fondant apples
Ingredients: Fondant apples
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7.8 ozsugar
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1vanilla bean
Preparation: Fondant apples
Caramelise.
Ingredients: Fondant apples
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1.8 lbdiced apples
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Q.S.Calvados
Preparation: Fondant apples
Pan fry the cubes of apple. Flambé with Calvados and leave to cook.
Ingredients: Fondant apples
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1.0 ozgelatin
Preparation: Fondant apples
Add.
Fill a small IBC mould (ref E01 011 3340590) and freeze.
Milk and bergamot bavarois
Ingredients: Milk and bergamot bavarois
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7.9 ozmilk
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7.9 ozcream
Preparation: Milk and bergamot bavarois
Boil.
Ingredients: Milk and bergamot bavarois
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0.1 ozBergamot Earl Grey tea
Preparation: Milk and bergamot bavarois
Infuse tea. Sieve and adjust the cream.
Ingredients: Milk and bergamot bavarois
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3.2 ozegg yolks
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1.3 ozsugar
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1.1 lb
Preparation: Milk and bergamot bavarois
Add the yellow mixture and sugar and cook at 85°C. Pour onto the chocolate and emulsify. Allow to cool.
Ingredients: Milk and bergamot bavarois
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1.2 lbwhipped cream
Preparation: Milk and bergamot bavarois
Add delicately at 35°C.
Finishing and presentation
For 2 IBC moulds: Line an IBC mould (ref. E01 011 6580590) with chocolate and bergamot tea mousse. Insert a Pain de Gênes sponge and add more mousse. Insert the apple panna cotta mould, add the mousse and close the mould with the pain de gênes sponge and speculoos crunch. After freezing and removing from the moulds, cover the log with a ChocO'shine glaze. Decorate to taste. Here, we have used IBC silver leaf.
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