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 gĂŞnes
Ingredients: Cinnamon pain de gĂŞnes
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615 galmond paste
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5 gcinnamon powder
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615 gwhole egg(s)
Preparation: Cinnamon pain de gĂŞnes
In a blender, work the cinnamon into the almond paste and gradually add the eggs.
Ingredients: Cinnamon pain de gĂŞnes
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120 gflour
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75 gbaking powder
Preparation: Cinnamon pain de gĂŞnes
Sift and add.
Ingredients: Cinnamon pain de gĂŞnes
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185 gmelted butter
Preparation: Cinnamon pain de gĂŞnes
Add.
Spread over 40x60 cm trays and cook at 190°C for 12 minutes.
Speculoos praline
Ingredients: Speculoos praline
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40 gcrushed speculoos
Preparation: Speculoos praline
Mix together and temper.
Spread over the pain de GĂŞnes and cut strips to close the log.
Fondant apples
Ingredients: Fondant apples
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220 gsugar
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1vanilla bean
Preparation: Fondant apples
Caramelise.
Ingredients: Fondant apples
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800 gdiced 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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28 ggelatin
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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225 gmilk
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225 gcream
Preparation: Milk and bergamot bavarois
Boil.
Ingredients: Milk and bergamot bavarois
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3 gBergamot Earl Grey tea
Preparation: Milk and bergamot bavarois
Infuse tea. Sieve and adjust the cream.
Ingredients: Milk and bergamot bavarois
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90 gegg yolks
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38 gsugar
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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550 gwhipped 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 GĂŞnes sponge and add more mousse. Insert the apple panna cotta mould, add the mousse and close the mould with the pain de gĂŞnes 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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