Recipe Mojito Log

To prepare this dish

Ingredient list

LEMON SPONGE

190 g egg yolks
462 g eggs
408 g sugar (1)
27 g invert sugar
272 g egg whites
95 g sugar (2)
245 g strong flour*
4 g lemon zest
SQ yellow food colouring

MOJITO SOAKING SYRUP

50 g sugar
150 g water
1 g lime zest
30 g fresh lime juice
10 g dark rum
5 g fresh mint

MINTED CITRUS PEAR CONFIT

225 g lime juice
SQ soluble yellow colouring
280 g brown cane sugar (2)
42 g dextrose
28 g pectin NH
240 g brown cane sugar (2)
10 g lime zest
10 g lemon zest
200 g water
765 g pear puree
55 g yuzu puree
140 g lemon juice
SQ soluble green colouring

VANILLA RUM BAVARIAN CREAM

300 g Excellence whipping cream 35% fat
1 vanilla pods
15 g vanilla extract
69 g sugar
99 g egg yolks
105 g gelatin mass
105 g rum
1050 g Excellence whipping cream 35% fat

COCONUT CREAM CHEESE STREUSEL

90 g Elle & Vire gourmet butter 82% fat
45 g French cream cheese
130 g plain flour (T55, approximately 11% protein)
90 g grated coconut
135 g sugar
1 g salt

RECONSTITUTED WHITE CHOCOLATE CRUNCH

coconut cream cheese streusel
73 g feuilletine
290 g white chocolate

GLAZE

500 g hot neutral glaze
200 g water

CHOCOLATE GRASS DECORATIONS

100 g cocoa butter
2 g soluble green colouring
1 g colorant hydrosoluble jaune
100 g cocoa butter
300 g white chocolate

FINISHING TOUCHES

SQ Green shiso sprigs
SQ noix de coco fraîche

Elle & Vire products used

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

French cream cheese

The recipe,
step by step

1. 1

   LEMON SPONGE

   Beat the egg yolks, eggs, invert sugar and sugar (1).

   Whisk the egg whites separately and beat until stiff with the sugar (2) then add the yellow colouring.

   Combine the two mixtures, add the sifted flour and the lemon zest

2. 2

   MOJITO SOAKING SYRUP

   Bring the water and sugar to the boil.

   Add the lime zest and juice, the chopped mint and the rum and let infuse.

   Strain before using.

3. 3

   MINTED CITRUS PEAR CONFIT

   Heat the lemon and lime juice with the zests, pear and yuzu purées and the water.

   At 40°C, add the combined pectin and brown sugar (1).

   Bring to the boil then add the combined dextrose and brown sugar (2).

   Heat to 102°C or 45° Brix. Add the colourings and chopped mint and mix thoroughly with a hand mixer.

   Refrigerate and strain before using.

4. 4

   VANILLA RUM BAVARIAN CREAM

   Make a traditional custard cooked to 84°C.

   Add the rum followed by the gelatine mass.

   At 28°C, fold in the whipped cream (2).

5. 5

   COCONUT CREAM CHEESE STREUSEL

   Combine all ingredients using the paddle
6. 6

   RECONSTITUTED WHITE CHOCOLATE CRUNCH

   Work the cream cheese almond streusel through a coarse sieve.

   Bake on a Silpain® mat in a 140°C convection oven for approximately 20 minutes and let cool.

   Gently combine the streusel and feuilletine followed by the melted white chocolate at 40°C. 

7. 7

   GLAZE

   Combine the ingredients and bring to the boil.
8. 8

   CHOCOLATE GRASS DECORATIONS

   Brush a thin layer of green cocoa butter at 34°C on a guitar sheet using a pastry brush. Let crystallize slightly then brush on a thin layer of yellow cocoa butter at 34°C. Let crystallize slightly then cut into 13.5 x 60 cm strips. Spread with a thin layer of tempered white chocolate and when the chocolate begins to crystallize, score lengthwise using a wooden skewer to create a grass motif. Remove any rough edges with a triangular scraper, then brush the away with a pastry brush. Cut out 5, 4, and 3 cm wide decorations using a paring knife. Wrap around Ø6 cm rings.
9. 9

   FINISHING TOUCHES

10. 10

    ASSEMBLY

    Spread 120 g of reconstituted crunch in a round chablon mat. Unmould then place in the freezer. Divide the lemon sponge cake batter between 4 Silpat mats (400 g each) using a 35.5 x 55 cm frame. Remove the frame and bake in a 200°C convection oven for approximately 7 minutes. Remove from the oven and transfer to a cooling rack and let cool. Refrigerate overnight. Remove the sponge cake sheets from the mats, turn over and imbibe each sheet with 35 g of mojito syrup (crumb side) using a pastry brush. Spread 350 g of confit onto each sheet (crust side). Set aside at room temperature. Cut the sheets lengthwise in half (27 x 35 cm). Roll up starting from the 35 cm side to form rolls measuring approximately Ø4 cm. Place the rolls into log cake moulds (5.5 x 53.5 cm) and place in the freezer. Cut each roll into two 14 cm long pieces. Cut each piece in half slightly on an angle (1 cm slant) then cut the last piece on an angle on one end to obtain 5 identical pieces. Line 36 Ø6 cm rings with 6 cm high rhodoid strips. Pipe out 40 g of rum bavarian cream on an angle in each ring. Press the pieces of rolled cakes into the bavarian cream then place in the freezer. Unmould and spray with the glaze. Place on top of the rounds of white chocolate crunch, affixing them with a dab of confit. Decorate with green shiso sprigs, fresh coconut curls and the chocolate grass decorations. 

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