Bergamot, apple and milk chocolate log
The trend in patisserie is to create multi-layered sensations that reveal an array of flavours and textures. The art of course is in keeping the flavours well-balanced and in perfect harmony. For this recipe, an exciting pairing is established with complementary flavours: apple, cinnamon, bergamot - a very aromatic lemon variety - and a milk chocolate with a pairing acidity. This pastry recipe is quite elaborate and requires advanced patisserie skills.
Recipe
Cinnamon pain de gênes
| ingredients | preparation |
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In a blender, work the cinnamon into the almond paste and gradually add the eggs. |
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Sift and add. |
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Add. |
Spread over 40x60 cm trays and cook at 190°C for 12 minutes. |
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Speculoos praline
| ingredients | preparation |
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Mix together and temper. |
Spread over the pain de Gênes and cut strips to close the log. |
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Fondant apples
| ingredients | preparation |
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Caramelise. |
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Pan fry the cubes of apple. Flambé with Calvados and leave to cook. |
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Add. |
Fill a small IBC mould (ref E01 011 3340590) and freeze. |
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Milk and bergamot bavarois
| ingredients | preparation |
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Boil. |
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Infuse tea. Sieve and adjust the cream. |
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Add the yellow mixture and sugar and cook at 85°C. Pour onto the chocolate and emulsify. Allow to cool. |
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Add delicately at 35°C. |
Finishing and presentation
For 2 IBC moulds: Line an IBC mould (ref. E01 011 6580590) with chocolate and bergamot tea mousse. Insert a Pain de Gênes sponge and add more mousse. Insert the apple panna cotta mould, add the mousse and close the mould with the pain de gênes sponge and speculoos crunch. After freezing and removing from the moulds, cover the log with a ChocO'shine glaze. Decorate to taste. Here, we have used IBC silver leaf. |