250gfrozen and thawed raspberries(to make 130g of coulis)
40ggranulated sugar
2gelatin sheetsVahine (1,90 grams per leaf, 200 blooms)
Madeleine biscuit with pistachio
50gunsalted butter
1oeuf
45ggranulated sugar
12gmilk
50gall-purpose flour
1gbaking powder
Pinch of salt
17gunsweetened pistachio puree(in organic stores)
Crispy white chocolate
70gwhite chocolate couverture or pastry chef
38glace pancakes
Raspberry mousse
270gfrozen and thawed raspberries(to make 140g of coulis)
85ggranulated sugar
340gheavy whipping cream 30%
3,5gelatin sheetsVahine (1,90 grams per leaf, 200 blooms)
White chocolate rock frosting
400gwhite chocolate couverture or pastry chef
100galmond flakesin the pastry department
90gneutral oil(sunflower, rapeseed or grapeseed)
Décor
Whipped Cream
fresh raspberries
Instructions:
Raspberry insert
Soften the gelatin in cold water. In a saucepan, heat the raspberries and sugar until you get a compote texture.
Pass the blender then filter the coulis through a strainer to remove the seeds.
Melt the drained gelatin in the coulis until completely dissolved. Pour into an insert mold (which corresponds to the size of your log mould). Place 6 hours in the freezer.
Madeleine biscuit with pistachio
Preheat the oven to 170° traditional heat. In a saucepan, melt the butter over low heat until it takes on a hazelnut color. Filter the residues then let cool.
In a bowl, whisk the egg and powdered sugar until the mixture clears. Add flour, salt and baking powder.
Incorporate the milk, melted butter and pistachio paste (if necessary warm to loosen it).
Pour in a wide strip onto a sponge cake or baking sheet lined with parchment paper. Bake for 13-14 minutes, the top should be barely golden. Leave to cool before cutting to the size of the log mould.
Crispy white chocolate
Melt the white chocolate in the microwave or double boiler. Crumble the lace pancakes then add the melted chocolate.
Lightly pack this mixture (not too thick) on a sponge cake or baking sheet with parchment paper, making a wide band. Refrigerate before cutting to the size of the log mold.NB: You can also pack this mixture directly on the strip of biscuit pre-cut to the size of your mold, then refrigerate.
Raspberry mousse
Soften the gelatin in cold water. In a saucepan, heat the raspberries and sugar until you get a compote texture. Pass the blender then filter the coulis through a strainer to remove the seeds.
Stir the drained gelatin into the coulis until completely dissolved. Let cool.
Whip the whole liquid cream into whipped cream. Drizzle the coulis into the whipped cream, mixing gently with a spatula (so as not to break the whipped cream).
Assembly of the log
Pour the raspberry mousse up to half of the log mould. Add the still-frozen raspberry insert, pressing lightly to push it into the mousse (not all the way to the bottom). Cover again with raspberry mousse.
Place the strip of crispy white chocolate, pressing lightly. Then place the pistachio madeleine biscuit on top, also pressing down. Fill the sides with raspberry mousse if necessary. Place in the freezer for at least 6 hours, overnight is better.
White chocolate rock frosting
In a frying pan over high heat, dry roast the almond slivers for a few seconds: until they brown slightly. Remove from the heat and pour into a container.
Melt the white chocolate in the microwave or in a double boiler. Add the oil, mixing well with a spatula, then the almond flakes.
Put the mixture in a container with a spout. Unmold the still-frozen log then place it on a rack with a recuperator underneath. With a thermometer, wait for the chocolate to come down to between 31-35°C then pour the rock icing back and forth over the log to cover it completely. Let drain then put on a serving platter. Refrigerate to completely thaw (about 4 hours) before serving.
As a decoration, add domes of whipped cream and fresh raspberries or any other element that takes your fancy! If you have any left after the meal, know that it will keep for up to 4 days in the refrigerator.
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 white chocolate rock icing, then you let it thaw gently in the refrigerator until tasting (for about 4 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.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)