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Recipe Step by Step
01
Chocolate Viennese Sponge
240g egg yolks
640g whole eggs
500g caster sugar
400g egg whites
160g caster suga
160g cake flour
160g CACAO POUDRE
In a food processor, beat the yolks, whole eggs and the larger quantity of caster sugar. Whip the egg whites and add the remaining sugar. Combine the whipped egg whites with the first mixture and then add the sifted flour and cocoa powder. Pour the mixture onto a silicone mat and spread evenly.
02
Tainori 64% Chocolate Ice-Cream
1815g whole milk
115g skimmed milk powder
185g atomized glucose
130g caster sugar
12g stabilizer 64G
155g invert sugar
160g whipping cream 35% fat
455g TAINORI 64%
Mix a little of the sugar with the stabilizer. Heat the milk to 25°C and then add the powdered milk. At 30°C, add the atomized glucose, sugar and invert sugar. At 45°C, add the sugar/stabilizer mixture. At 60°C, add the cream and pour part of the hot liquid onto the chocolate to make an emulsion. Pasteurize in a machine or in a pan at 85°C. Blend vigorously and chill rapidly in the machine or blast freeze. Leave to rest at 4°C for 4 - 12 hours. Churn and store at -10/-12°C.
03
Pear Sorbet
900g Williams pear pulp
60g atomized glucose
30g dextrose
327g mineral water
180g caster sugar
2g sorbet stabilizer
Heat the water, and at 40°C, add the sugars and the stabilizer. Bring to the boil and then chill rapidly. Leave to rest in the refrigerator overnight. Add the thawed, unheated pear pulp to the syrup, blend and then churn. Store at -10°C.
04
Vanilla Pear Syrup
850g mineral water
550g caster sugar
3g vanilla bean
135g pear eau de vie
Bring the water, sugar and the split and scraped vanilla beans to the boil. Set aside in the refrigerator. Combine with the pear eau de vie.
05
Absolu Spray Glaze
750g ABSOLU CRISTAL NAPPAGE NEUTRE
75g water
Bring the Absolu Cristal glaze to the boil with the water and blend. Spray immediately at around 80°C.
Assembly and finishing
Trim the edges of the sponge to a length of 52cm. Place the cakes on sheets of baking parchment and then feed each one with 500g Vanilla Pear Syrup. Place the fed cakes in the freezer for around 10 minutes. Spread 900g of Chocolate Ice-Cream on top and put back in the freezer for five minutes. Roll the iced cakes and place in the U molds with the baking parchment. Use a baking sheet to press down slightly on the rolls to create flat base to prevent it from rolling. Blast freeze for one hour and then unmold. Pipe 450g of Pear Sorbet in tear shapes (see photo) at the bottom of the U mold and then immediately place the log on top. Press gently to squash the sorbet against the side of the mold. Blast freeze. Briefly run the molds under hot water to unmold the logs. Set aside in the freezer. Coat the logs and trim to the desired size. Decorate with slightly curved discs of chocolate.