Pear and chocolate log composed of
– a Joconde biscuit,
– a pear insert,
– a pear mousse,
– a chocolate and praline crunch,
– a chocolate ganache,
– a brown velvet spray.
Material used
– Silicone log mould – small – 18 x 8 cm – Silikomart
– Silikomart log insert mould 22cm
– Ancel 210 bloom gelatine (gold quality)
– Brown velvet spray
– Silikomart key mould
Ingredients
Pear insert (the day before)
✔mixed ripe pears (or pears in syrup)
✔diced pears
✔pectin
✔caster sugar
Joconde biscuit (the day before)
✔65g almond powder
✔65g icing sugar
✔2 eggs
✔20g flour
✔2 egg whites
✔15g caster sugar
Hazelnut praline (the day before)
✔150g hazelnuts
✔75g caster sugar
Praline crisp (the day before)
✔Chocolate
✔Hazelnut praline
✔crêpes dentelles
Pear mousse (the day before)
✔pear puree
✔cream
✔sheets gelatine
✔icing sugar
Chocolate ganache (the day before)
✔milk chocolate
✔single cream
+ Brown velvet spray
The recipe
Serves 4 to 6
Pear insert (the day before)
✔mixed ripe pears (or pears in syrup)
✔diced pears
✔pectin
✔caster sugar
In a saucepan, pour the mixed pears. Heat through. In a small bowl, combine the sugar and pectin. Add to the pan as soon as it boils and ,without stopping stirring, cook for 1 minute. Remove from the heat, add the diced pears and mix. Pour into the silikomart insert mould (this one being larger than my log mould I limited the size of the insert) and place in the freezer for 4 hours.
Joconde biscuit (the day before)
✔65g almond powder
✔65g icing sugar
✔2 eggs
✔20g flour
✔2 egg whites
✔15g caster sugar
Pour the almond powder, icing sugar and flour into the mixer 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 lined with baking paper, smooth and bake at 180°C for about 12/14 minutes. Leave to cool, then cut the biscuit into an 18 cm wide rectangle (the size of my small Silikomart log mould), removing the drier ends of the biscuit beforehand. Brush the biscuit with a syrup made of sugar, water and a little alcohol (rum for me). Place the biscuit in your log mould, pressing it down well on the edges and bottom. Cut a rectangle in the remaining biscuit to close your log .
Hazelnut praline (the day before)
✔150g hazelnuts
✔75g caster sugar
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, rubbed to remove as much skin as possible, and the caramel cut into pieces in the bowl of a blender and blend until you have praline. You will have some praline left over to keep in a closed jar or container after this recipe.
Praline crisp (the day before)
✔Chocolate
✔Hazelnut praline
✔crêpes dentelles
Mix the praline, melted milk chocolate and crêpes dentelles. Spread it on the Joconde biscuit and put in the freezer for a few minutes.
Pear mousse (the day before)
✔pear puree
✔cream
✔sheets gelatine
✔icing sugar
Soften the gelatine leaves in a bowl of cold water. Heat the pear puree in a saucepan. Remove from the heat and add the wrung out and softened gelatine, stirring well. Set aside. Whip the cold cream with a mixer, adding the icing sugar. Add the cooled pear purée and mix gently.
Assembly
Fill the mould with the pear mousse, pushing it up to the edges. Add the pear insert. Pour in the remaining mousse, leaving a little room for the biscuit, then finish with the biscuit with the crunch towards the inside. Place in the freezer overnight.
Chocolate ganache (the day before)
✔milk chocolate
✔single cream
Heat the liquid cream and pour in batches over the chocolate. Mix well. Strain and set aside in a cool place.
The next day, beat your chocolate ganache with an electric mixer. Remove your log from the freezer and apply it to your log. Smooth with a spatula. Put back in the freezer for about ten minutes, then apply the brown velvet spray as soon as you take it out.
I decorated the cake with log ends and strips of chocolate gilded with edible gold powder. I used the key mould from Silikomart to make the key and lock.
Your achievements
Do not hesitate to send me your achievements in photos. I will publish them here.
