LOG COLLECTION. ... Et la Pâtisserie vous inspire

Transcription

1 LOG COLLECTION... Et la Pâtisserie vous inspire

2 Sponge sheets signed Plain Sicilian lemon Cocoa Isigny butter toffee Incomparable softness and smoothness. Flexibility and superior handling. Resistant to freeze / thaw. Aluminum Packaging bag ideal for product freshness. An optimal product throughout its shelf life.

3 Vanilla Christmas Log with gold Sponge Sheet Caramel apple Compote 400g apples, 150g caramel. Peel the apples and cut into cubes. Cook apples with caramel and refrigerate. Bavarian vanilla 500g milk 500g cream, 200g yellow eggs, 300g sugar, 12 gelatin sheets, 800g whipped cream. Heat the milk and cream. Then mix egg yolks with the sugar. Mix together and cook at 85 C. Mix the gelatin previously soaked in water and drained. Although mix together and strain. After cooling, fold in whipped cream until a homogeneous mixture. Use the gutter pan and pour in the vanilla Bavarian cream. Place a first strip natural sponge sheet. then add caramel apple compote. Place a second film strip of sponge nature. Icing the log with a white or neutral glaze. For the decoration, cut circles of plain and cocoa sponge sheets in various sizes. Sprinkle with powder. After icing, place the round sponge around the log starting from one end to the other. Place the tips of log. At the base of the log, place a rectangle of sponge sheet of any flavor. Bavarian vanilla plain sponge sheet Cocoa sponge sheet Caramel apple Compotée 2 3

4 Coffee & Gingerbread Log Bavarian coffee 500g milk 500g cream, 200g yellow eggs, 300g sugar, 12 gelatin sheets, 800g whipped cream, 70g of coffee extract, 200g of chocolate covered coffee beans. Heat the milk, cream and coffee extract. Then blanch the egg yolks with the sugar. Mix and all cook at 85 C. Stir the gelatin soaked in water and drained. Mix well together and strain. After cooling, fold in whipped cream until a homogeneous mixture. Add the chocolate covered coffee beans. Settle to the bottom of a pan gutter a natural sponge sheet. Garnish with the Bavarian coffee. Then add a strip of natural sponge sheet. Place gingerbread cream and a new band nature sponge sheet. For decoration, place a gold leaf and sprinkle icing sugar. Place the ends of log and other chocolate decorations. At the base of the log, place a rectangle sponge sheet. Gingerbread Cream Gingerbread 400g, 250g milk, 4 sheets of gelatin. Heat the milk and stir in the gelatin soaked in water and drained. Mix well then add all the gingerbread apart. Pour the cream into gingerbread smaller than that of the log mold. Keep in freezer. Bavarian coffee plain sponge sheet Gingerbread cream 4 5

5 Hazelnut Log with chocolate glaze Cremeux Chocolate 100g egg yolks, 70g sugar 500g cream liquid, 300g of 64% dark chocolate 100g milk chocolate. Mix the egg yolks with the sugar. Heat liquid and add to cream mixture. Bake at 85 C. Add melted chocolate, mix and refrigerate. Milk chocolate with broken St Michel Chocolate Chip cookie 200g St Michel cookies, 100g milk chocolate. Slightly crush cookies and mix with melted milk chocolate. Spread throughout a plate, let cool then cut a rectangle the size of the mold. Bavarian Hazelnuts 300g milk 300g cream 100g yellow eggs, 150g sugar, 14 gelatin sheets, 220g hazelnut paste, 900g of whipped cream. Heat the milk and cream. Blanch egg yolks with sugar, add to the mix with the hazelnut paste. Curing the assembly to 85 C. Stir the gelatin previously soaked in water and drained. mix well and strain. After cooling, mix all with whipped cream. Settle to the bottom of a pan gutter a cocoa sponge sheet. Heat the cremeux chocolate. Place a strip of cocoa genoise on top and cover with Bavarian nuts. Finish with a rectangle cookie crumbs and place the last film strip Genoese cocoa. For the decoration, ice the log with chocolate mirror glaze. Place the tips of log. Add chocolate decorations. At the base of the log, place a rectangle.sponge cocoa sheet. Cremeux chocolate Bavarian hazelnuts cocoa sponge sheet St Michel chocolate Cookies crumbs 6 7

6 Lemon Log with cheese cake mousse Cheese cake mousse 100g water, 150g sugar, 100g egg yolks, 500g cream cheese, 18 sheets of gelatin 30g lemon zest, 700g whipped cream. Prepare dough bomb cooking sugar and water until the temperature of 118 C. In a mixer, pour the syrup over the egg yolks. Stir the gelatin previously soaked and drained. Then add the cream cheese and lemon zest. Outside the drummer, gradually and gently stir in the cream whipped to obtain a homogeneous mixture. Store in refrigerator. All the melted chocolate and mix refrigerate. Lemon Cream 260g lemon juice, 260g sugar, 260g egg, 35g of starch, 300g of butter. In a water bath, put in a bowl lemon juice. Add the sugar, cornstarch and eggs. Cook cream at 90 C, then add the butter and set aside refrigerator. Use a square pan with a trough in the middle. Garnish with cheesecake mousse then place a Sicilian lemon band sponge sheet in. Add 2/3 the lemon cream. Finish by a strip of Sicily lemon sponge sheet. For decoration, place the tips of log. Leave the rest of the cream on the top and lemon chocolate decorations along with a lemon piece. At the base of the log, place a rectangle lemon from Sicily sponge sheet. To the sides, have some St michel covered covered of gold powder. St Michel Mini Galettes Lemon cream Cheese cake mousse Sicilian lemon sponge sheet 8 9

7 Bavarian red fruit log Raspberry Jelly 1kg raspberry puree, 200g sugar, 4 gelatin sheets. Combine raspberry puree with sugar. Then add the gelatin previously soaked in water and then drained. Heat preparing and casting the assembly in an insert. Lemon basil cream 500g lemon juice, fresh basil 50g, 500g sugar 450g eggs 65g of starch, 15g lemon zest, 300g butter. In a double boiler, put in a lemon and basil bowl juice. After a few minutes, strain juice through a conical sieve. Add the sugar, starch and eggs. Cook gently at 90 C, then add butter. Refrigerate. Yogurt cream (fromage blanc) 180g sugar 50g water 100g egg yolks, 500g yogurt (fromage blanc) 40%, 9 sheets of gelatin 500g of whipped cream. Prepare bomb dough by cooking sugar and water until the temperature of 118 C. Pour the syrup over the egg yolks. Add in the mixture is still hot, the gelatin previously soaked in water and then drained. Leave the drummer cool. Add the cheese and stir whipped cream. Refrigerate. Use a square pan with a trough in the middle. Place two strips of sponge lemon leaves Sicily each side cake. Garnish with cheese cake mousse and place the raspberry jelly in the middle. Put a piece of Sicilian lemon sponge cake tape on the ice and poach lemon basil cream. Finish with a final Sicilian lemon sponge sheet band. For decoration, place chocolate at ends of log and top with red fruits and chocolate decorations. Leave red fruits and chocolate decorations. A Based on the log, place a rectangle Sicilian lemon sponge sheet cake. Yogurt cream Raspberry jelly Lemon basil cream Sicilian lemon sponge sheet 10 11

8 Praline and citrus log Mandarin Mousse 400g of mashed mandarin, 150g sugar, 12 gelatin leaves, 700g of whipped cream. Combine mandarin puree with sugar and gelatin sheets previously soaked in water then drained. Heat together. After cooling, incorporate whipped cream. Cara crakine (cacao barry) 400g de cara-crakine. Melt in a bain-marie the cara-crakine, then pour onto a plate and refrigerate. Once cooled, cut a rectangle. The batter, pour the syrup over the egg yolks until bleaching. Stir in melted chocolate and let cool. Outside the drummer, gradually incorporate in whipped cream to obtain a homogeneous mixture. Refrigerate. Chocolate mousse 180g sugar, 50g water, 150g egg yolks, 100g eggs, 350g chocolate cover, 500g whipped cream. Prepare dough bomb sugar and cooking water until the temperature of 118 C. Meanwhile, in a water bath to melt chocolate at 40 C. Using the batter, pour the syrup over the egg yolks until bleaching. Stir in melted chocolate and let cool. Outside the drummer, and gradually incorporate gently the whipped cream to obtain an homogeneous mixture. Refrigerate. Use a square pan and top with mandarin mousse. Place a few mandarins supreme in the foam. Place a strip of sponge Isigny butter toffee sheet. Garnish with chocolate mousse. Finish by a rectangle of cara-crakine and remove the last caramel Isigny butter sponge sheet band. For the decoration, sprinkle the sides previously topped with caramelized hazelnuts. Cut a few squares of sponge cake and file a supreme mandarins. Place the tips of log. At the base of the log, place a rectangle caramel Isigny butter sponge sheet. Mandarin mousse Isigny butter toffee sponge sheet Chocolate mousse Cara-crakine Caramelised hazenults 12 13

9 Caramel log Caramel mousse 700g milk 140g egg yolks, 50g sugar, 150g caramel sea salt, 12 sheets gelatin 600g whipped cream. Cook the cream, milk, egg yolks and sugar at 80 C. Blanch the yolks with the sugar and yellow after baking sheets incorporate gelatin soaked and drained. After cool, fold in whipped cream. Pear quince jelly 400g quince puree, 250g mashed pears William 30g of glucose, 26 g of pectin, 100 g of sugar semolina, 100g water, natural flavor of pear. Boil the quince puree, mashed pears, pectin, sugar, water and aroma. Pour all on a plate, and after cooling, cut a rectangular strip shape of the mold. Use a square pan and place two strips of Isigny butter toffee sponge sheet on each side. Garnish with caramel mousse. Place a strip of the caramel Isigny butter sponge sheet and garnish with quince pear jelly. Finish by placing the foil Sponge toffee Isigny butter strip. For the decoration, poaching balls whipped different sizes. Place the tips of log. At the base the log, place a rectangle Butter Isigny Jean Ducourtieux sponge sheet. Chantilly Isigny butter toffee sponge sheet Caramel mousse Pear quince jelly 14 15

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11 ... Et la Pâtisserie vous inspire