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 Morello cherry compote insert.
Place the insert in the center.
Finish with the mousse.
Cut the cookie sheet into a rectangle. 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
For 1 60 cm log (≈ 20 parts)
or 4 15 cm logs (≈ 20 parts)
BISCUIT
Your choice of: joconde, génoise, sablé or financier
→ 1 60×40 cm baking sheet for 4 logs
PISTACHIO BAVAROISE
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90 g Dessert Gel (C)
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500 g custard
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500 g whipping cream
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90 g pure pistachio paste
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10 g orange blossom
INSERT 1 – MORELLO CHERRY COMPOTE
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10 g Pectin (D)
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600 g Morello cherry purée
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75 g sugar
INSERT 2 – PISTACHIO CRISP
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250 g crispy filling (A)
Utensils
Rhodoid sheet
Pastry bag
Log mould
Insert mould
Saint-Honoré socket