Recipe Underwood Log From Normandy

To prepare this dish

Ingredient list

Buckwheat chiffon cake

128 g buckwheat flour
185 g grape seed oil
13 g honey
122 g egg yolks
208 g egg whites (1)
64 g T55 flour
2,5 g baking powder
430 g egg whites (2)
244 g sugar

Lime &Thyme Confit

450 g pear puree
154 g lime puree
20 g yuzu puree
5 g lime zest
7 g dried thyme
220 g sugar
20 g dextrose
12,5 g pectin NH

Crystalized Kasha

200 g rosted buckwheat groats "kasha"
65 g water
130 g sugar

Homemade almond hazelnut Praline 75%

200 g sugar
400 g raw almonds
200 g shelled hazelnuts

Kasha praline insert

300 g homemade almond hazelnut praliné 75%
90 g crystallised kasha
20 g hazelnut oil

Custard

250 g milk
50 g egg yolks
25 g sugar

Glucose Meringue

90 g glucose syrup
60 g egg whites

Hazelnut mousse

365 g homemade almond hazelnut praliné 75%
140 g custard
35 g gelatin mass (5 g gelatin powder + 30 g water)
140 g glucose meringue
1000 g Crème Excellence Whipping 35,1%

Dark chocolate barks

300 g dark chocolate

Roasted butter spraying mixture

500 g milk chocolate
125 g cocoa butter
125 g roasted butter

Chocolate mushrooms

200 g dark chocolate
50 g milk chocolate
300 g white chocolate

Decorative kasha rocks

100 g milk chocolate
30 g homemade almond hazelnut praliné 75%
130 g crystallised kasha

Mascarpone decorative cream

30 g milk
30 g sugar
20 g gelatin mass (3g gelatin + 17g water)
60 g Mascarpone
260 g Whipped Excellence Cream

Underwood log decor

QS gold leaf flakes

Elle & Vire products used

Mascarpone

The recipe,
step by step

1. 1

   Buckwheat chiffon cake

   Roast the buckwheat flour in a convection oven at 160°C for 20 minutes. Mix the oil, the honey, the yolks and the egg whites (1) using a food processor. Add the flours and the baking powder sifted together. Whip the egg whites (2) and siften with the sugar. Combine the two mixtures.
2. 2

   Lime &Thyme Confit

   Heat the fruit purees with the thyme. Cover, infuse for 10 minutes then strain. At 40°C, add the lime zests and the pectin mixed with a part of the sugar. Stir in the remaining sugar, the dextrose and bring to boil.
3. 3

   Crystalized Kasha

   Mix the kasha seeds using a food processor then sift out the bran. Cook the seeds into boiling water for 3 minutes. Drain and dry in a convection oven at 160°C for about 8 minutes. Heat the sugar and water to 117 °C. Add the kasha and stir until the sugar re-crystallizes and slightly starts caramelizing. Clear on a baking paper and leave to cool.
4. 4

   Homemade almond hazelnut Praline 75%

   Roast the raw almonds and the peeled hazelnuts in a convection oven at 155°C for about 20 minutes. Make a dry blond caramel with the sugar and add the roasted nuts. Clear on a baking paper and leave to cool. Mix using a food processor (below 25°C).
5. 5

   Kasha praline insert

   Blend the hazelnut oil with the praline and add the crystalized kasha.
6. 6

   Custard

   Make a custard in a traditional way.
7. 7

   Glucose Meringue

   Heat all the ingredients together over a double boiler to 40°C, then whip using a stand mixer.
8. 8

   Hazelnut mousse

   Heat the gelatin mass, blend the tempered custard and the praline. Stir in the whipped cream and add the glucose meringue carefully.
9. 9

   Dark chocolate barks

   Spread a thin layer of tempered dark chocolate between two baking papers and wrap around a 1.5 / 1.7 cm diameter tube. Leave to crystalize.
10. 10

    Roasted butter spraying mixture

    Melt the milk chocolate with the cocoa butter and the roasted butter to 45°
11. 11

    Chocolate mushrooms

    Spread the tempered dark chocolate 2 mm thick on a baking paper. Pull straight lines with a 2 mm comb. Pipe out a tempered milk chocolate dot in each half sphere of 2 cm in diameter. Shape a textured pattern using the thumb. Mold with the tempered white chocolate, flip over and leave to crystalize. Unmold, pipe out a tempered white chocolate dot and put a dark chocolate stick in the middle.
12. 12

    Decorative kasha rocks

    Melt the milk chocolate to 40°C, add the praline and stir with the crystalized kasha. Shape small rocks about 2 cm in diameter using a spoon.
13. 13

    Mascarpone decorative cream

    Boil the milk with the sugar. Add the gelatin mass and the Mascarpone. Add the cream while mixing then chill.
14. 14

    Underwood log decor

    QS gold leaf flakes
15. 15

    Assembly

    Spread 600 g of buckwheat chiffon cake mixture onto a Silpat® using a frame (35.5 x 55cm). Bake in a convection oven at 150°C for 18 minutes onto double baking sheets (open damper the 10 first minutes). Clear on a cooling rack once out of the oven. Shape two tubes using two rhodoïd plastic sheets (1.5 / 1.7cm in diameter for 60 cm long) Pipe 180 g of kasha praline into each tube and freeze.

    Loosen the lime & thyme confit and spread 350 g onto the crust side of each biscuit sheet. Spread 400 g of hazelnut mousse. Leave to set a few minutes in the chiller then roll with the tube of kasha praline. Tighten using a cooling rack, lay into a log mold (8 x 54 cm) and freeze. Loosen the remaining hazelnut mousse at room temperature and spread 350 g over a rhodoïd plastic sheet of 54 x 24 cm. Lay a log bar at the edge, roll and put back in the freezer.

    Stick the dark chocolate barks with a few drops of hazelnut mousse and spray the roasted butter mixture. Top with the mascarpone decorative cream, add several chocolate mushrooms, a few kasha rocks, some raw chocolate barks and sprinkle over gold leaf flakes.

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