Our products
Assembly
The log is made up of 6 layers (2 layers of cookie, which is economical + 2 layers of mousse + 2 inserts: 1 chocolate crisp + 1 jellied fruit): passion fruit syrup spoon cookie, passion fruit crisp, vanilla bavaroise.
Use a 40×60 mould to make 8 logs.
Cut into 8 logs of 7.5 × 40 cm (≈ 96 parts).
The result is a log measuring 60cm x 40cm.
Prepare the vanilla ganache.
Apply the vanilla ganache with a St Honoré pastry bag. Apply white rocher glaze to contours
Finish with mango passion fruit confit.
Final result. View from above
Finishes
Topics
Chocolate chips
Ingredients
1 frame 400x600x50 mm
8 7.5 x 40 mm logs
≈ Total: 96 parts
BISCUIT CUILLERE PASSION
Biscuit cuillère 900 g
Purée passion 112 g
Syrup 30° 150 g
Water 38 g
CROUSTILLANT PASSION
Ready to use 1000g (A)
BAVAROISE VANILLA
Milk 1000 g
Egg yolk 200 g
Sugar 200 g
2 Vanilla pods
Dessert jelly 160 g (B)
Water 100 g
Crème montée 1000 g
MANGO PASSION CONFIT
For 1 frame + 150 g decoration:
Sugar 350 g
Pectin Fruit topping 30 g (C)
Puree Mango 500 g
Puree Passion 500 g
GLACAGE ROCHER CHOCOLAT BLANC
Ready to use (D)
Vanilla ganache
White chocolate, full-fat liquid cream,
vanilla pods.
Utensils
Stainless steel log mould
Rhodoïd sheet
Cheese knife