300 g eggs 300 g caster sugar 342 g flour 385 g Elle & Vire gourmet butter 82% fat 60 g honey 174 g egg whites 60 g caster sugar
Praliné with feuilletine
275 g chopped caramelized almond praliné 125 g white almond purée 200 g milk couverture 46% 200 g feuilletine
Vanilla imbibing syrup
220 g sirop à 30°C 65 g water 1/2 vanilla pods
Vanilla crémeux
282 g whole milk 282 g Excellence whipping cream 35% fat 3 pods vanilla from Tahiti 100 g egg yolks 5,5 g gelatine powder 38,5 g water 338 g Opalys white couverture 10 g orange blossom
Soft vanilla caramel
112 g caster sugar 56 g glucose 225 g Excellence whipping cream 35% fat 1 pod vanilla from Tahiti 3 g gelatine powder 21 g water 67 g Elle & Vire gourmet butter 82% fat
Vanilla cream
805 g Excellence whipping cream 35% fat 5 pods Papua vanilla 206 g egg yolks 178 g caster sugar 29 g gelatine powder 203 g water 2000 g Excellence whipping cream 35% fat
Assembly - Lower part
136 g vanilla cream 72 g madeleine-praliné insert 18.5 x 4.5 31 g vanilla cream
Assembly - Upper part
120 g vanilla cream madeleine-caramel insert 17 x 3 cm 5 g vanilla cream to smooth the surface
Vanilla whipped cream
67 g milk 1 pod Papua vanilla 35 g caster sugar 2 g fish gelatine 14 g water 72 g Mascarpone 300 g Excellence whipping cream 35% fat
Using the paddle, combine the eggs with the sugar (1) and honey then add the flour.
Incorporate the melted butter at 45°C.
Add the beaten egg whites with the sugar (2) and spread onto a baking sheet of 40 x 60 cm lined with parchment paper.
Bake at 165°C for approximately 15 minutes.
2
Praliné with feuilletine
Melt the couverture, pour over the praliné and purée (both at 30°C).
Add the feuilletine, spread over half of the madeleine sponge and store at 4°C.
Turn over once it has set.
Cut the half without the praliné into 17 x 3 cm bars.
3
Vanilla imbibing syrup
Heat the ingredients together, let infuse at 50°C and brush the madeleine sponge without praliné with the syrup to imbibe.
4
Vanilla crémeux
Heat the cream with the milk and scraped vanilla bean and let infuse for 5 minutes.
Pour over the hot cream on the egg yolds and heat to 85°C.
Pour over the rehydrated gelatine and Opalys couverture, mix with a hand blender and add the orange flower water.
Cool to 25°C and pour over the praliné covered madeleine sponge in a 40 x 30 cm frame.
Freeze at -20°C and cut into 18.5 x 4.5 cm inserts.
5
Soft vanilla caramel
Heat the cream with the scraped vanilla bean and let infuse.
Caramelize the sugar and glucose then deglaze with the hot cream.
Pour over the rehydrated gelatine and cool to 40°C.
Add the softened butter and mix with a hand blender.
Chill for 24 hours then pipe onto the sponge bars without praliné using a plain 11 mm tip.
6
Vanilla cream
Heat the cream (1) with the scraped vanilla bean and let infuse.
Blanch the egg yolks and caster sugar, pour over the hot cream and heat to 85°C.
Pour over the rehydrated gelatine.
Whip the cream (2) and fold into the custard mixture.
7
Assembly - Lower part
For the lower part, pour 136 g of vanilla cream into a 21 cm long per 6 cm large mould, top with the madeleine-praliné insert and smooth the top with 31 g of vanilla cream.
8
Assembly - Upper part
For the upper part, pour 120 g of vanilla cream, top with the madeleine- caramel insert and smooth the surface with 5 g of vanilla cream.
9
Rocher mixture (48 g per log cake)
Combine the ingredients together at 40°C, cool to 35°C and dip the bases and sides of the log cakes in the mixture.
10
Vanilla whipped cream
Infuse the milk with the vanilla during 5 minutes.
Add the sugar and bring to the boil.
Add the rehydrated gelatine.
Pour over the mascarpone using a stainer and mix.
Add the cold cream, mix and let cool off 12 hours at 4°C.
11
Finishing touches
Spray the upper part of the log cake with vanilla glaze.
Using a PF15 tip, pipe the vanilla whipped cream on a 16 x 2 cm strip of ivory chocolate and place on top of the log cake.
Recipes
