Our products
Assembly
Place a sheet of Rhodoïd in the bottom of the mold to facilitate unmolding.
Place 1/3 of the mousse in the mould and push it up the sides to eliminate any air bubbles.
Unmould the passion fruit compote insert.
Place the insert in the center.
Finish with the mousse.
Cut the cookie sheet into rectangles. Spread the crunchy filling over the cookie rectangle.
Turn the cookie over and place on the log, wrap and chill.
Unmould, remove the Rhodoid sheet and glaze.
Finishes
Christmas topics
Mounted ganache
Ingredients
1 log 60 cm ≈ 20 parts
or 4 logs 15 cm ≈ 20 parts
COCONUT BAVAROISE
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90g Dessert Gel (C)
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250g white chocolate
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250g coconut milk/coconut puree
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500g whipped cream
INSERT 1 (passion fruit compote)
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10g Pectin (D)
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600g Passion fruit puree
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75g sugar
INSERT 2 (crispy piña colada)
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250g crunchy filling (A)
Utensils
Rhodoid sheet
Pastry bag
Log mould
Insert mold
Saint Honoré socket