Recipe Christmas logs : Macaron Vanille

To prepare this dish

Ingredient list

Macaron shell

125 g almond powder
125 g icing sugar
40 g egg whites
125 g sugar
30 g water
50 g egg whites

Sablé breton (Breton biscuit): 250 g

250 g Breton biscuit dough

Emulsified white chocolate ganache with vanilla:

400 g Sublime, Cream with Mascarpone
135 g Valhrona Opalys white chocolate
1 Madagascan vanilla pod

Vanilla mascarpone filling

250 g Sublime, Cream with Mascarpone
2 Madagascan vanilla pod
25 g egg yolk
22.5 g sugar
2 g powered gelatine

Joconde

100 g icing sugar
145 g almond powder
40 g flour
190 g eggs
30 g Elle & Vire gourmet butter 82% fat
130 g egg white
80 g sugar

Assembly

Chocolate pieces to decorate

Elle & Vire products used

Sublime, Cream with Mascarpone

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Macaron shell

   Mix the ground almonds and icing sugar with 40 g of egg whites. Cook the sugar and water at 121°C (250°F) then gradually add this mixture to the 50 g of egg whites whisked until stiff. Add the Italian meringue to the mixture. Pipe out the macaroons onto a baking tray. Leave for 1 hour to form a crust, then bake at 150°C (302°F) for 7 minutes, then at 130°C (266°F) for 7 minutes.

2. 2

   Sablé breton (Breton biscuit): 250 g

   Roll out to a thickness of 5 mm. Cook in a rectangular mould 58 X 9 X 2cm  at 160°C (320°F) until golden brown, 

3. 3

   Emulsified white chocolate ganache with vanilla:

   Bring the Elle & Vire Professionnel® Sublime, Cream with Mascarpone to the boil with the half vanilla pod. Make a ganache with the white chocolate. Refrigerated over night. And whip before using. Pour in a half round mould (Log mould 53,5 X 5,5 X 4) close with a piece of joconde biscuit. Freeze it
4. 4

   Vanilla mascarpone filling

   Infuse the vanilla pods, split and scraped, in the Elle & Vire Professionnel® Sublime, Cream with Mascarpone. Strain and bring to the boil. Pour in the sugar and egg yolks. Cook at 85°C (185°F). Remove from the heat, add the gelatine, bloom in water, and blend. Leave to rest in the fridge for 12 hours at 4°C (39.2°F). Beat everything together using the whisk attachment. Fill a yule log mould ( 53,5 X 8 X 6). Iinsert the white chocolate ganache, finish to fill up. Freeze it.

5. 5

   Joconde

   To be used in the previous step
6. 6

   Assembly

   Unmold the Yule log, decorated with macaroon shells and chocolate decorations.

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