200 g Elle & Vire gourmet butter 82% fat 100 g Original american cream cheese 34% fat 300 g flour 170 g brown sugar 170 g Muscovado sugar 60 g almond powder 30 g hazelnut powder
CARAMELISED HAZELNUTS
135 g sugar 45 g water 12 g Elle & Vire gourmet butter 82% fat 390 g chopped hazelnuts
CRUNCH
860 g hazelnut streusel 510 g caramelised nuts 100 g dark chocolate couverture 63% melted to 45°C 300 g Hazelnut praline paste 70 g hazelnut paste 3 g fleur de sel 3 g ground coffee
CHOCOLATE SACHER BISCUIT
230 g almond paste 50% 50 g caster sugar (1) 160 g whole eggs 185 g egg yolks 110 g flour 75 g cocoa powder 10 g baking powder 75 g Elle & Vire gourmet butter 82% fat 290 g egg whites 185 g caster sugar (2)
CITRUS MARMALADE
300 g oranges 300 g mandarin pulp 55 g yuzu puree 110 g sugar 12 g pectin NH
GLUCOSE MERINGUE
140 g glucose syrup 90 g egg whites
DARK CHOCOLATE MOUSSE
190 g milk 190 g Excellence whipping cream 35% fat 190 g egg yolks 395 g dark couverture chocolate 63% 11 g gelatine powder (200 Bloom) 66 g water for dissolving the gelatine 340 g Excellence whipping cream 35% fat 230 g glucose meringue
SPRAY TOPPING MIXTURE
500 g dark couverture chocolate 63% 500 g cocoa butter
SUBLIME CREAM WITH MASCARPONE
500 g Sublime, Cream with Mascarpone 4 g sugar QS vanilla
Mix all the ingredients together in a stand mixer with a K-beater attachment. Sift and then bake at 155°C for about 20 minutes. Leave to cool.
2
CARAMELISED HAZELNUTS
Make a syrup cooked to 117°C with sugar and water. Add the crushed hazelnuts. Coat in a crystallised layer of sugar, then caramelise. Add the butter and let cool.
3
CRUNCH
Mix all the ingredients together and spread into a frame. Cut into 8 cm-wide strips.
4
CHOCOLATE SACHER BISCUIT
Blend the almond paste in a food processor with the sugar (1) and gradually add in the whole eggs and yolks. Whip the egg whites and stiffen with the caster sugar (2). Add the dry ingredients (flour, cocoa, baking powder) then the melted butter. Roll out into two 36 x 56 cm Flexiforme® and bake at 200°C for 15 minutes.
5
CITRUS MARMALADE
Blanch the whole oranges in salted water. Cut into pieces then blend in a food processor, adding the mandarin and yuzu purées. Heat to 40°C and add the pectin NH diluted in sugar. Cook for about 3 minutes (25° Brix).
6
GLUCOSE MERINGUE
Heat the ingredients together to 40°C and whisk until cool.
7
DARK CHOCOLATE MOUSSE
Make a custard by cooking the milk, cream and egg yolks at 80°C. Add the hydrated gelatine and pour onto the chocolate. Make an emulsion. At 30°C, add the whipped cream and glucose meringue.
8
SPRAY TOPPING MIXTURE
Melt the ingredients together at 45°C.
9
SUBLIME CREAM WITH MASCARPONE
Whip all the ingredients together.
10
ASSEMBLY
In a frame, spread out 1400 g of mousse on a sheet of Sacher biscuit. Cover with the second sheet. Place in the freezer. Cut out 6 cm strips, then 10 cm rectangles, and slice the rectangles diagonally at 2.5 cm from the corners.
Stick them together using the marmalade and spray on a thin coating of spray mixture. Place the rectangles on the crunch, sticking them together with a little marmalade, and decorate with a dot of Sublime and slightly curved 8 x 2 cm chocolate strips. Finish with chocolate plaques on the ends of the logs in the same shape as the log’s components but cut out of 5.5x8 cm rectangular bases.
Recipes
