Coffee and mascarpone log with
– a praline crisp,
– a sponge cake
– a coffee cream,
– hazelnut praline
– whipped cream,
– mascarpone mousse,
– a brown velvet spray.
Material used
– Silicone log mould – small – 18 x 8 cm – Silikomart
– Ancel 210 bloom gelatine (gold quality)
– Plate for dune-shaped log end (meilleurduchef)
– Silicone sponge cake mat for buche
– Kitchen thermometer
Ingredients
Almond/hazelnut praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar
Vanilla whipped cream
✔10g sugar
✔20g single cream
✔80g single cream
✔1,g gelatine
Coffee cream
✔70g cream
✔80g milk
✔2g gelatine
✔5g caster sugar
✔1 egg yolk
✔50g white chocolate
✔A few drops of coffee extract
Praline crisp
✔40g White chocolate
✔30g crêpes dentelles
✔60g hazelnut/almond praline
Spoon biscuits
✔1 egg white
✔1 egg yolk
✔20g caster sugar
✔15g flour
✔15g cornflour
Mascarpone mousse
✔35g yolks
✔40g sugar
✔4g gelatine
✔135g mascarpone
✔265g single cream
Brown velvet spray
The recipe
Almond/hazelnut praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar
Pour the hazelnuts and almonds onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, having first rubbed them to remove as much skin as possible, the almonds and the chopped caramel in the bowl of a blender and blend until you obtain the praline. Store in a sealed container. You’ll have some praline left over for other recipes.
Coffee cream
✔70g single cream
✔80g milk
✔2g gelatine
✔5g caster sugar
✔1 egg yolk
✔50g white chocolate
✔A few drops of coffee extract
Hydrate the gelatine in a large bowl of cold water. In a bowl, mix the egg yolk and caster sugar… Heat the milk and cream in a small saucepan. Pour the hot liquid into the bowl while stirring. Return the mixture to the pan and continue cooking until it coats the spatula. Pour over the melted white chocolate and the well-squeezed gelatine. Mix well and pour into the log insert mould. Place in the freezer for at least 2 hours.
Fill a piping bag with a little praline (approx. 60-70g) and poach it onto the creamy coffee. Return the insert to the freezer.
Vanilla Chantilly
✔10g sugar
✔20g single cream
✔80g single cream
✔1,g gelatine
Place the gelatine in a bowl of cold water.
In a small saucepan, pour the 20g of liquid cream with the caster sugar and vanilla powder (better a vanilla pod). Remove from the heat and add the drained gelatine. Add the remaining 80g of single cream. Strain and chill for at least 4 hours. Whip the cream with an electric mixer. Using a plain tip, pipe the whipped cream onto the insert and onto the praline. Place in the freezer until ready to assemble.
Spoon biscuits
✔1 egg white
✔1 egg yolk
✔20g caster sugar
✔15g flour
✔15g cornflour
Separate the egg white from the yolk. Whisk the egg white with an electric mixer, adding the sugar gradually. Then add the egg yolk. Mix gently with a spatula. Sift in the flour and cornflour. Mix again. Fill a piping bag fitted with a plain tip. Poach the sponge biscuits on a sheet of baking paper to the length of your log mould and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave to cool and set aside until ready to assemble.
Praline crisp
✔40g White Chocolate
✔30g crêpes dentelles
✔60g hazelnut/almond praline
Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of greaseproof paper, giving it the shape of a rectangle, and place in the freezer for a few minutes. Cut into a rectangle measuring approximately 17.5cm x 7.5cm. Set aside in the freezer until ready to assemble.
Mascarpone mousse
✔35g egg yolks
✔40g sugar
✔4g gelatine
✔10g milk
✔135g mascarpone
✔265g single cream
Place the gelatine leaves in a large bowl of cold water. Heat the milk in a small bowl. Add the wrung-out gelatine and stir well. Set aside. In a 1st bowl, whip the cold cream with a mixer and keep chilled. In another bowl, add the egg yolks and caster sugar. Mix with an electric mixer for a few minutes. Add the mascarpone, milk and gelatine. Continue to mix with an electric mixer. Finally, using a spatula, gently add the whipping cream. Mix well. Assemble quickly.
Assembly
Fill the silikomart 3/4 full with mascarpone mousse. Add the coffee insert, whipped cream side up. Add a little more mousse, then finish with the sponge cake previously soaked in coffee with a brush. Finish with the crunchy praline. Place in the freezer overnight.
The next day, remove the log from the mould and immediately apply the brown velvet spray. Add your two log ends, gluing them together with a little glucose syrup.
Chill for at least 6 to 7 hours.
