Our products
Assembly
Line a log mould with a sheet of Rhodoïd to facilitate removal from the mould.
Apply a thin layer of raspberry mousse and work up the sides to eliminate air bubbles.
Cut the 1st cookie sheet into a rectangle ≈ 4.5 cm wide. Place in the mold, wrap and chill.
Spread a second layer of raspberry mousse. Chill.
Lightly reheat the Dubaï Style filling in the microwave or bain-marie.
Cut the 2nd cookie sheet into a rectangle ≈ 7 cm wide. Spread the Dubaï Style filling in a generous layer. Chill in the fridge.
Turn the cookie over and place on the log, wrap and chill.
Unmould, remove the Rhodoid sheet and glaze.
Finishes
Christmas topics
Pistachios
Velvet spray
Ingredients
6 gutters 60*8 cm
i.e. 12 logs for 8/10 people
approx. 120 slices at 3 cm
2 plates 60*40
for 6 strips 7.5 cm for bases
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6 strips 4.5 cm for inserts
RASPBERRY MOUSSE
2 kg raspberry purée
2 kg crème montée
320g Dessert Gel (C)
400g water
PISTACHIO-STYLE DUBAI CRISP
1.2 kg crisp fodder (B)
ROCHER-STYLE CRUNCHY GLAZE
3 kg (approx. 500g per gutter)
Utensils
Stainless steel log mould
Rhodoïd sheet
Cheese knife