Recipes
Beat the egg whites with the previously combined sugar and cream of tartar until stiff. Gently fold in the sifted icing sugar with a rubber spatula.
Heat the blackberry purée and IQF blackcurrants to 40°C. Add the combined sugar(1) and NH pectin and bring to a boil. Add the combined sugar(2) and dextrose and boil again. Add the gelatine mass followed by the lemon juice and violet flavouring. Let cool.
Rehydrate the gelatine powder in the cold water for at least 20 minutes. Melt in a microwave and refrigerate.
Combine the ingredients in a food processor. Thinly sieve before using for decoration.
Prepare a traditional custard with the milk, sugar and egg yolks, cooked to 82°C. Add the gelatine mass, dark rum, chestnut paste and purée, then blend with an immersion blender. At 30°C, fold in the whipped cream.
Bring the milk and sugar to the boil. Add the gelatine mass, let cool to 40°C then add the mascarpone. Blend using a hand mixer while adding the chilled cream. Refrigerate at least 4 hours (ideally overnight).
Melt the milk chocolate then add the melted cocoa butter and the grapeseed oil. Set aside.
|
Heat the ingredients
together and bring to a boil. |
For the log cake inserts, pipe the French meringue into 23.5 x 3 cm moulds
to a thickness of 1 cm (20 g per rectangle). Smooth the surface and remove the
mould.
For the log cake bases, pipe the meringue into 26 x 7 cm moulds to a thickness
of 1 cm (50 g per rectangle).
Sprinkle the meringue bases with chopped roasted hazelnuts, then shake off the
excess.
Bake in an 80°C convection oven for 3 hours (damper open), then store in
the proofer.
Pour 600 g of blackberry-blackcurrant compote into a half-frame mould measuring
26.5 x 35 cm and freeze. Spread 600 g of chestnut filling on top and return to
the freezer. Cut into rectangles measuring 23.5 x 3 cm.
Spray the room-temperature meringues with milk chocolate coating at 37°C (or
dip them in the coating) to prevent them from getting soggy. Allow to
crystallize, then store at room temperature.
Pipe 175 g of chestnut mousse into log moulds (4 x 53.5 cm). Press in 2
meringue inserts, leaving a 2 cm gap at each end. Pipe in another 75 g of
chestnut mousse, then add the inserts (chestnut cream side facing up). Smooth
the surface and freeze. Cut each log cake in half to obtain two 25 cm cakes.
Prepare the decorative cream and pipe parallel lines from bottom to top using a
12 mm plain nozzle. Then, using a 10 mm nozzle, pipe shorter, irregular lines
in a staggered pattern. Finish with a thin line of cream along the top. Freeze.
Spray with a thin coating of hot neutral glaze, then (optionally) with a second
coating of neutral glaze. Place the log cakes on the meringue bases.
