Hi guys, welcome to "Les plaisirs sucrés d'Antoine"
I get back to you today in my Christmas decorated kitchen
To propose my first Christmas tutorial
I recieved my firts gift from "Silikomart" this is the diamond log
So I couldn't wait to try it
so in this new tuto I propose a Christmas log recipe
a bit exotic
it is made of a vanilla biscuit
with on top of it a passion fruit flavoured crunchy layer
a vanilla mousse with inside a mango-passion fruit marmelade
for the decoration I choose a white velvety effect spray
with 2 squares of orange chocolat
and some slice of mango and passion fruit
I pull on my apron and I guide you through the recipe
I first make the vanilla cream, because it has to be stored into the frigde few hours
you'll need these ingredients
380 g of 30% whole single cream
90 g of 30% white chocolate
4 g of vanilla powder
3 g of gelatin
I first hydrate the gelatin in some cold water
I just cut it to make it easier
in a glass of water
in the meantime I melt the chocolat with microwave at low power
I drop it in the bowl and to the microwave
when it's melted I leave it aside
and I bring to the boil the cream with vanilla powder
I pour in the pot
I add vanilla
and I bring it to the boil
now that the cream boils, I add the gelatin that I dry out between my fingers
once the the gelatin is combined I pour it on the chocolate in 3 times
and I give a stir between each addition
a second third
and the rest
once everything is combined I film by contact
and I pop it in the fridge at least 5 hours
to the fridge
I then make my mango passion fruit marmelade that will illuminate the log
you'll need these ingredients
150 g of mango puree
50 g of passion fruit puree
110 g of fresh diced mango
2 g of agar-agar
I pour the mango and passion fruit purees in the pot
Then I add the agar-agar
I drop it little by little to avoid lumps
I give it a stir
some more
I then bring it to the boil and let it boil for 15 sec
after 15 sec boiling
I add the diced mango
I combine to the puree
I'm gonna pout the marmelade
inside the log mould by "Silikomart"
I just use the smooth mat, not the diamond effect mat
I just drop it
make it flat
by spreading the diced mango
I let it cool down a little bit before storing in the freezer for at least 2 hours
you also need to make a passion fruit crunch layer
for this, just have a look to my previous tutorial
I put the link in description box
once the passion fruit crunchy is done
I put some baking paper on a chopping board
I take the top of the mould
as a cookie cutter
I drop the crunchy inside
and I make it flat
once it's flat pop it in the fridge until assembly
I carry on with the vanilla biscuit with this ingredients list
it'is quite long but I'll go step by step
85 g of ground almonds
65 + 10 g of cane sugar
20 + 90 g of egg whites
35 g of egg yolks
5 g of vanilla powder
20 g of 30% whole single cream
15 g of sugar
a pinch of salt
70 g of better
35 g of flour
2 g of baking powder
I drop the ground almonds
vanilla
the bit part of can sugar
the small part of white egg
the egg yolks
the cream
salt
baking powder
sugar
and melted butter
I work it with K beater
when it's combined, I put it in a bowl
I then whisk the white eggs with small part of can sugar
I just clean my bowl and I'm back
It's now clean, I pour the egg whites in it
I whisk them and I add sugar little by little
once the egg whites are thick enough
I mix it together with the previous batter
First, just a spatula to soften the batter
I then sieve the flour
and I finish by adding the rest gently
once the egg whites are combined I pour it on a baking mat
and I try to have a rectangle of the size of the log mould
I spread into 0,5 cm thikness
and I bake it at 170°C for 10 to 15 min
after 10 min the biscuit is baked, I let it cool until assembly
when the cream spent 5 h in the fridge I can start the assembly
I just drop the cold cream in the mixer and I whisk it
until I get a thick ganache
I have now a beautiful ganache that I put in a piping bag
and I store it in the fudge while I get the counter ready for assembly
let's fridge it
My counter is now ready, let's start assembly
I unmoulded the mango passion fruit marmelade
I then placed the diamond effect mat into the mould
I have my passion fruit crunchy
and the vanilla ganache and biscuit
I first cut the biscuit of the size of the other part of the mould
to have a rectangle that fits inside
the leftovers will be amazing for breakfast
you'll make happy people because this biscuit taste just so good
I remove 2 more mm
and I start piping
I simply pipe the ganache taking care of filling all the gaps of the mould
I make it flat with a spoon
I pipe a little more in the center
I put the mango passion fruit marmelade
press well to make the cream come up
pipe some more cream
spoon again
I set then the cunchy
with the help of a palette knife
I can close the mould with the other part
I cut it a little more so it fits in better
I can now set the second part
I press well
I pipe just a little bit around
and a small layer to paste the biscuit
set the biscuit on the surace
I pop it in the freezer overnight
after a night in freezer it is time to decorate my log
I just cut 2 squares of yellow-orange chocolate
I cut slices of mango and passion fruit
I handled my velvety effect spray
I put the ref in description box
and I started the deco
I protected my counter with plastic wrap not to spray everywhere
I'm just going to take out the log from freezer and spray it
I just have to set it on the serving plate and carry on the deco
I have my mango and passion fruit slices
also some passion fruit pips
the 2 squares of chocolate
and also some melted white chocolate to stick the chocolate squares to the log
so I start by sticking the chocolate squares
I put some melted chocolate
I can now decorate
with the other elements
My Christmas recipe is now over I hope you enjoyed
If yes do not hesitate to like it and share the video around you
do not hesitate as well to subscribe to my channel and my Facebook or Instagram fanpage
I see you soon for a new Christmas recipe, CIAO !
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