A light Christmas log full of sweetness ... We love its beautiful white color which contains a raspberry heart! All placed on a matcha tea dacquoise.
Prep time1 timeh
Cook time20 minutesmin
Total1 timeh20 minutesmin
Recipe type: Dessert
Cuisine: French
Yield: 8people
Ingredients:
Raspberry insert
260graspberry saucebought as a coulis or made yourself by adding a little sugar
2,5gelatin sheetsin supermarkets
Dacquoise matcha tea
3Egg whites
65ggranulated sugar
65gpowdered almonds
40gicing sugar
15gall-purpose flour
2tsp matcha green tea
White chocolate mousse
190gwhite chocolate pastryof good quality
360gwhole cream30%mg
Décor
180gwhite chocolate for decoration
Velvet spray for desserts(see my material at the bottom of the article)
Instructions:
Raspberry insert
Soak the gelatin in cold water. Heat the coulis in a saucepan and add the squeezed gelatin, melt and pour into a log insert mold (adjust according to its desired size in the final log). Refrigerate until completely set for a few hours.
Dacquoise matcha tea
Preheat the oven to 200 ° traditional heat. Beat the egg whites, adding the powdered sugar little by little. They should be flexible and shiny. Apart from mixing flour, icing sugar, almonds, green tea and gradually incorporating this mixture into the whites using a spatula.
Pour onto a baking sheet covered with baking paper, smooth to the desired height for your cookie, mine about 1cm high. Bake for about 12 minutes. Let cool and cut to the size of the log mold. Save the rest of the dacquoise for your breakfast :)
White chocolate mousse
Melt the chocolate in a double boiler, and set aside. Meanwhile, whip the cream into a firm whipped cream. When the white chocolate has cooled down to a temperature of 35 °, incorporate a tablespoon of whipped cream into the melted chocolate and mix gently with a spatula then add the rest of the whipped cream, always delicately.
Pour this mousse into the log mold, until it is halfway, then place the raspberry insert, cover with the rest of the mousse and place the dacquoise matcha. Place in the cold (freezer) one night before unmolding.
Décor
Melt the white chocolate in a double boiler, place a thin layer of melted chocolate on baking paper, smooth and let harden slightly. At this point, use a star cookie cutter and make shapes in the chocolate before putting it in the cold.
Spray the frozen log with a velvet spray. Detach the stars at the last moment and plant on top of the log when it has thawed a little.
Notes:
Let thaw in the refrigerator about 3-4 hours before tasting.The log mold used for this recipe measures 28cm in length.
About Lilie bakery
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