Pistachio and orange blossom log composed of
– a dacquoise cookie,
– a crisp,
– an orange blossom mousse,
– a pistachio mousse insert,
– a Joconde cookie,
– a white chocolate shell,
– a pistachio mirror glaze.
Material used
– Silicone log mould – small model – 18 x 8 cm – Silikomart
– Ancel 210 bloom gelatin (gold quality)
– Dune-shaped log end plate (meilleurduchef)
– Silikomart log insert mold
Ingredients
Pistachio mousse (the day before)
✔Liquid cream
✔White chocolate
✔Pistachio praline
✔Gelatin
✔Cold liquid cream with 30% min of MG
Orange blossom mousse (the day before)
✔White chocolate
✔Liquid cream 30% MG
✔Gelatin
✔Liquid cream 30% MG
✔Orange blossom
Joconde cookie (the day before)
✔65g almond powder
✔65g powdered sugar
✔2 eggs
✔20g flour
✔2 egg whites
✔15 g powdered sugar
✔20g pistachio praline
Soaking syrup (the day before)
✔Water
✔Sugar
✔orange blossom
Dacquoise (the day before)
✔Egg whites
✔Powdered sugar
✔Almond powder
✔Pistachio praline
✔Powdered sugar
+ some chopped pistachios
Praline crisp
✔Melted white chocolate
✔Pistachio praline
✔Crêpes dentelles
Mirror glaze (the day before)
✔Sugar
✔Glucose
✔Water
✔White chocolate
✔Pistachio praline
✔Liquid cream at 30% MG min.
✔Gelatin
The recipe
Pistachio mousse (the day before)
✔Liquid cream
✔White chocolate
✔Pistachio praline
✔Gelatin
✔Cold liquid cream with 30% min of MG
Heat, in a small saucepan, the liquid cream with the pistachio praline. Pour over the melted white chocolate. Mix well. Add the gelatin sheet, well wrung out and previously softened in a bowl of cold water. Set aside. Whip the cold liquid cream with an electric mixer. Using a spatula, gently add the previous mixture. Fill the insert mold and place in the freezer for at least 4 hours. I reduced the size of my insert because I used a small log mold.
Joconde cookie (the day before)
✔65g almond powder
✔65g powdered sugar
✔2 eggs
✔20g flour
✔2 egg whites
✔15 g powdered sugar
✔20g pistachio praline
Pour the almond powder, powdered sugar, praline and flour into a bowl. Add the 2 eggs. Mix. In another bowl, mix the egg whites with an electric mixer. Squeeze them with the powdered sugar. Gently add this mixture of egg whites to the previous mixture. Pour into your baking tray covered with baking paper, smooth and put in the oven at 180°C for about 12/14 minutes. Let it cool down then cut the cookie into a rectangle of 18 cm wide (size of my Silikomart small log mold) by removing before the drier ends of the cookie.
Soaking syrup (the day before)
✔Water
✔Sugar
✔orange blossom
Heat the water and sugar to boiling in a small saucepan. Add off the heat the orange blossom. Soak your Joconde cookie with a brush.
Dacquoise (the day before)
✔Egg whites
✔Powdered sugar
✔Almond powder
✔Pistachio praline
✔Powdered sugar
+ some chopped pistachios
Preheat the oven to 180°C. Sift together the almond powder and powdered sugar. Add the pistachio praline and stir. In another bowl, beat the egg whites until stiff, gradually adding the powdered sugar. Gently fold in the powders. First, add a third of the egg whites, stirring to loosen the mixture, then the rest more gently with a spatula. Pour onto a baking sheet lined with baking paper, sprinkle a few chopped pistachios on top and bake for 12 minutes. Allow to cool before cutting a rectangle to the size of your log mold 6X17cm.
Praline crisp
✔Melted white chocolate
✔Pistachio praline
✔Crêpes dentelles
Mix all ingredients together and spread on the dacquoise cookie. Place in the freezer.
Orange blossom mousse (the day before)
✔White chocolate
✔Liquid cream 30% MG
✔Gelatin
✔Liquid cream 30% MG
✔Orange blossom
Heat, in a small saucepan, the liquid cream. Pour over the melted white chocolate. Mix well. Add the gelatin well wrung out and previously softened in a bowl of cold water and the orange blossom. Set aside. Whip the cold liquid cream with an electric mixer. Gently add the previous mixture with a spatula.
Assembly (the day before)
White chocolate for shell
Melt the white chocolate and line the log mould with it. Place in a cool place until it sets.
Place the joconde cookie soaked in syrup, pressing it well to the edges and bottom. Cut off the excess with a knife. Garnish with orange blossom mousse. Add the pistachio mousse insert and finish with the dacquoise covered with crunchy filling (crunchy on the inside). Place in freezer overnight.
Mirror glaze (the day before)
✔Sugar
✔Glucose
✔Water
✔White chocolate
✔Pistachio praline
✔Liquid cream at 30% MG min.
✔Gelatin
In a saucepan, heat the sugar, water and glucose. Off the heat add the wrung out and softened gelatin. Pour this mixture over the previously melted white chocolate. Stir well. Add the liquid cream and the praline. Use the hand blender to obtain a homogeneous mixture and place it in a cool place.
The next day, take the log out of the freezer and apply the icing brought back to around 35°C. I decorated it with unsalted pistachios cut into pieces and two white chocolate tips. Place in the fridge for at least 5 to 6 hours.
Your achievements
Do not hesitate to send me your realizations in photos. I will publish them here.
