Bûche Pear Chocolate Crispy Speculoos
A light and fruity log, with its pear mousse, its vanilla pear compote insert, its crispy speculoos, its sponge cake and chocolate icing ...
Quantity: 8 parts
Material:
- Log mold 25 x 8 x 6,7cm you can take a larger mold because I had some pear mousse left
Ingredients:
Pear insert
- 350 g pears in syrup, drained and mixed
- 1 vanilla pod
- 4 Gelatin sheets (vahine)
- 150 g pears in syrup, diced
- 10 ml lemon juice
Cocoa sponge cake
- 2 eggs
- 50 g Light brown sugar
- 35 g flour
- 15 g bitter cocoa
- Pinch salt
Crispy Speculoos
- 65 g speculoos paste
- 55 g pastry milk chocolate
- 55 g crumbled lace pancakes
Pear mousse
- 300 g pears in syrup, drained and mixed
- 100 g Granulated sugar
- 300 ml whole liquid cream 30% mg
- 4,5 Gelatin sheets (vahine)
- 1 vanilla pod
Cocoa mirror glaze
- 180 g Granulated sugar
- 65 g bitter cocoa
- 120 g water
- 115 g whole liquid cream 30% mg
- 6 Gelatin sheets (vahine)
Preparation:
Pear insert
- 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 the brown sugar until lightened. Sift the flour and cocoa then incorporate into the yolks. Beat the egg whites with the salt then incorporate into the dough.
- 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 whipped cream with the rest of the sugar. Once at temperature, gently fold in the pear mixture.
Editing
- 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.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)