Soften the gelatin in cold water. In a saucepan, heat the pear purée, lemon juice and vanilla beans. Add the softened and drained gelatin.
Incorporate the diced pears then pour everything into an insert mold then place at least 3 hours in the freezer.
Cocoa sponge cake
Preheat the oven to 180° traditional heat. Beat the yolks and brown sugar until light. In another container, beat the egg whites with the pinch of salt then gently incorporate them into the yolks using a spatula.
Separately, sift the flour and the cocoa then add in rain, little by little, to the previous mixture, always using the spatula so as not to break the whites.
Pour onto a baking sheet or baking sheet with baking paper. Cook for about 12 minutes. Cool before cutting to the size of the log mold.
Crispy speculoos
Melt the milk chocolate and the speculoos paste in the microwave or double boiler. Crumble the lace pancakes then add the melted mixture.
Pack this mixture on a baking sheet or baking sheet with parchment paper making a wide strip. Refrigerate before cutting to the size of the log mold.
Pear mousse
Soften the gelatin in cold water. In a saucepan, heat the pear purée, half the sugar and the vanilla beans. Then melt the softened and drained gelatin. Let cool to 28 °, stirring occasionally.
Whip the cream with the rest of the sugar. Once the pear puree is at temperature, gently incorporate it into the whipped cream.
Installation
Pour the pear mousse up to half of the mold. Add the still frozen pear insert, pressing down to press it into the mousse (not all the way to the bottom). Cover with pear mousse again.
Place the strip of crispy speculoos, pressing lightly. Then place the cocoa sponge on top, also pressing down. Fill the sides with pear mousse if needed. Place in the freezer for at least 6 hours, overnight is better.
Mirror glaze
Soften the gelatin in cold water. In a saucepan, heat the water, sugar, cocoa and cream. As soon as it boils, melt the softened and drained gelatin. Pass the mixture through a Chinese then put it in a measuring glass. Mix it with a hand blender (without lifting it to avoid bubbles).
Let cool. To use the topping it must be at 35 ° (use a thermometer). Pour over the frozen log, it freezes very quickly. Place in the refrigerator until tasting.
Add your little decorations on top before tasting: meringues, pieces of pear, broken speculoos ... As you wish!
Notes:
Do you want to make the log in advance? It's possible ! As long as it stays in the freezer it's perfect. You take it out on D-Day to make the decoration, then you let it thaw gently in the refrigerator until tasting for 2 or 3 hours.How to adapt the ingredients to the size of your mold? The volume calculation is mandatory…
Calculate the volume of my mold (dimensions given in my recipe)
Calculate the volume of your mold
Divide the volume of your mold by the volume of my mold
= you get the number to multiply by each of your ingredients.This works for logs, cakes, etc.
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