Christmas log "In"

Description

Here come the New 2014 year! I congratulate all of you with this magical holiday and give you a Yule log from a French pastry chef Philippe Conticini! May the coming year be full of the same tender and sweet moments of pleasure! For the recipe many thanks to Nina Niksya.

Ingredients

White chocolate

615 g
Cream

575 ml
Gelatin

12 g
Sugar

150 g
Water

160 ml
Yolk egg

30 g
Egg white

110 g
Chicken egg

1 piece
Dried apricots

100 g
Butter

23 g
Lemon juice

60 g
Jam apricot

120 g
Pectin

3 g
Powdered sugar

30 g
Flour almond

30 g
Flour

15 g
Cocoa butter

55 g
Coconut shavings

30 g
Corn flakes

50 g

Cooking

Lightly crush with rolling pin or pestle from mortar cornflakes (it is convenient to do, put them in a plastic bag).

Mix them with coconut.

Break into small pieces 55 g. of white chocolate and cocoa butter.

Melt in a microwave oven (power of 440 W for 3 minutes).

Add the mixture of corn flakes and coconut and mix well.

Cut out parchment paper a rectangle measuring 28 cm X 8 cm to Distribute coconut praline on the entire surface of the paper. Leave in the refrigerator until fully cured.

Chop 60 g of dried apricots in small cubes.

Mix in a saucepan, 7 g sugar,7 g of butter, chopped dried apricots, apricot jam and lemon juice.

Heat the mixture in a saucepan and bring to a liquid state.

Connect a 3 g sugar and 3 g of pectin.

Add to apricot mixture. Cool and put into the refrigerator.

The form for the Christmas Yule log (size 31 cm X 11 cm) to cover with cling film.

Cut out parchment paper rectangle that would fit in the form.

To bring the 285 g of white chocolate. This step will describe in detail, since it is necessary to do it correctly. Break the chocolate into small pieces, put the bowl of chocolate in a water bath. The water should boil ever so slightly, the steam should not get into the container with chocolate, the bottom of the bowl should not touch water. Chocolate melts, the molecules are separated from one another and melt AT a TEMPERATURE of 45 degrees.

Now chocolate need fast enough to cool to a temperature of 25 degrees, which put the bowl of chocolate in a bowl of cold water and stir the chocolate with a spoon.

Heat the chocolate up to 29 degrees a couple of slightly warm water not boiling and not boiling water cool. The chocolate should not get vapor. It is important not to overheat the chocolate.

To spread tempered white chocolate over the entire surface of parchment paper with a thickness of 2 mm.

Properly tempered chocolate will begin to solidify at room temperature. Once it becomes matte, but still plastic, and gently shift it into the form. Put into the refrigerator until use.

For sponge cake sift nut and plain flour.

Beat on high speed of mixer one. egg and sugar until the mixture will increase in size 2 times and brighten.

Beat 50 g of protein with 10 g of sugar to stable forms peak.

Add to egg mixture. Stir gently, gradually adding flour mixture and involving it in the dough.

In the end, add 16 g. of melted butter and mix again.

Fill dough cooking bag.

On parchment paper draw a rectangle 28 cm X 15 cm Put the dough, filling in the resulting stencil.

Bake in a preheated 200 degree oven for 7 minutes. The finished cake to turn on parchment and remove the top layer of paper. Allow to cool completely.

For the Italian meringue bring the syrup 30 ml. of water and 90 g of sugar to 120C.

Simultaneously with the preparation of the syrup, beat 60 g of protein till soft peaks on medium speed of mixer.

While continuing to beat at maximum speed mixer, pour a thin stream of syrup. Continue to beat until stable peak forms, smooth and shiny state.

For Pâte à Bombe bring syrup 10 ml. of water and 40 g of sugar to 120C.

30 g. beat egg yolks until airy and frothy state.

Continuing to whisk on medium speed of mixer, a thin stream pour the hot syrup. Increase the speed to high and vzbivayte until then, until the cream is doubled in volume and become very thick.

Soak the gelatin in 120 ml. of cold water and let it swell.

Heat 110 ml. cream, without boiling.

275 g of white chocolate melt in a water bath or in a microwave oven.

To combine hot cream and chocolate. Add the gelatine.

And stir until it dissolves. Cool the mixture to room temperature.

Add the Pâte à Bombe and mix gently.

To 465 ml. whipping cream,ROOM TEMPERATURE

Add the mousse to a whipped cream and Italian meringue, stir gently with a spatula.

Biscuit cut in half lengthwise.

A small amount of mousse to transplant from the cooking bag in a chocolate frame.

On top of the mousse to put half of the biscuit.

Spread over the entire surface a thin layer of mousse.

Then, jam from dried apricots.

The layer of mousse.

Coconut praline.

A final layer of mousse.

And a biscuit.

Spread around the perimeter of the cubes of dried apricots and remove overnight in the refrigerator.

The morning to turn the log on a serving dish. Remove foil, parchment paper..

Garnish with dried apricots. To cut this dessert is most convenient hot knife-saw, because of the durable frame and chocolate crispy layer.

Help yourself, health is very delicate with a stunning crunchy praline dessert, MDM unique taste is slightly sour layer of apricots! Happy New year to you!

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