Recipe Christmas logs : Fleur du paradis

To prepare this dish

Ingredient list

The sablé Breton (Britany biscuit)

80 g egg yolks
160 g sugar
180 g Elle & Vire gourmet butter 82% fat
4 g salt
250 g flour
8 g baking powder
0.5 g vanilla powder

Panna cotta mousse

600 g Sublime, Cream with Mascarpone
145 g icing sugar
44 g Elle & Vire gourmet butter 82% fat
2 vanilla pods
20 g gelatine
5 drops Bitter almond
600 g Excellence whipping cream 35% fat

Pistachio Joconde

105 g icing sugar
145 g almond powder
40 g flour
190 g eggs
30 g Elle & Vire gourmet butter 82% fat
130 g egg whites
80 g sugar
40 g pistachio paste

Raspberry gelée with balsamic vinegar of Modena

600 g raspberry pulp
135 g crushed raspberries
40 g trimoline
14 g pectin NH
20 g sugar
4 g balsamic vinegar of Modena

Assembly

600 g white chocolate
60 g cocoa butter
200 g Elle & Vire gourmet butter 82% fat
Titanium dioxide

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Sublime, Cream with Mascarpone

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   The sablé Breton (Britany biscuit)

   Blend the butter and sugar, then add the eggs yolks. Sift the flour and Baking Powder/vanilla powder.  Mix until you have a consistent pastry without overworking it. Leave it to rest in the fridge for 12 hours.

   Roll out the pastry to a thickness of 3 mm, cut it to shape (58 X 9 X 2 cm) and cook it at 170°C for approximately 16 minutes. 

2. 2

   Panna cotta mousse

   Heat the Sublime Cream with Mascarpone, the sugar, the butter and the vanilla at 50°C. Mix the gelatine with the water, leave it to rest for 10 minutes then pour it into the warm cream. Let the mix cool to 26°C and add the bitter almond and crème fleurette, lightly whipped. Pour the mixture into the mould straightaway.

3. 3

   Pistachio Joconde

   Mix the eggs, icing sugar, almonds powder, pistachio paste and flour. Add the whipped egg whites stiffened with the granulated sugar, and finally the melted butter. Spread the biscuit on the Silpat, Cook in a fan oven at 200°C (392°F), for 7 to 8 min. Remove from the hot baking tray as soon as it’s baked

4. 4

   Raspberry gelée with balsamic vinegar of Modena

   Mix the sugar and the pectin together into the cold raspberry purée, with the trimoline, and bring to the boil. Add the crushed raspberries then the vinegar. Pour into half round moulds (Christmas log mould 53,5 X 5,5 X 4 cm) , a Pistachio joconde and freeze.

5. 5

   Assembly

   Pour the panna cotta mousse into the Half round mould ( 53,5 X 8 X6 cm), then place the frozen fruit filling into mould. Close it with the sablé breton Freeze and remove from the mould. Next mix the white chocolate with the cocoa butter at 40-42°C. Finally, apply the chocolate mixture to the frozen dessert with a spray gun. To complete, pipe some raspberry jelly on the top and decorate with fresh fruit.

   Serve cold with rosé champagne. 

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