A light and fruity log, with its pear mousse, its vanilla pear compote insert, its crispy speculoos, its sponge cake and chocolate icing ...
Recipe type: Dessert, Snack
Kitchen room: French
Keyword: Christmas log
Log mold 25 x 8 x 6,7cm (you can take a larger mold because I still had pear mousse).
350gpears in syrup, drained and mixed
150gpears in syrup, diced
10 mllemon juice
Cocoa sponge cake
50gLight brown sugar
55gpastry milk chocolate
55gcrumbled lace pancakes
300gpears in syrup, drained and mixed
300mlwhole liquid cream 30% mg
Cocoa mirror glaze
115gwhole liquid cream 30% mg
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.
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.
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.
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.
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!
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 :)