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Professional
Rolled Iced Vanilla-Chocolate Log
Made with Taïnori 64%
For 3 Large U log molds
5 stepsRecipe Step by Step
01
Viennese Sponge
240g egg yolks
640g whole eggs
500g caster sugar
400g egg whites
160g caster sugar
320g cake flour
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. Pour the mixture onto a silicone mat and spread evenly. Bake at 230°C for around 6 minutes in a fan oven.
02
Vanilla Ice-Cream
1580g whole milk
115g skimmed milk powder
590g whipping cream 35% fat
90g egg yolks
410g sugar
30g invert sugar
30g atomized glucose
6g combined stabilizer
3 vanilla beans
Heat the milk to 25°C and then add the powdered milk and the split and scraped vanilla beans. At 30°C, add the atomized glucose and the sugars (keeping back a little for the stabilizer), and then the yolks and the cream at 35°C. At 45°C, finish with the remaining sugar mixed with the stabilizer. Pasteurize at 85°C, blend and then rapidly chill to 4°C. Leave to rest for at least 12 hours at 4°C. Strain, blend and churn.
03
Tainori 64% Chocolate Ice-Cream
905g whole milk
55g skimmed milk powder
90g atomized glucose
65g caster sugar
6g stabilizer 64G
80g invert sugar
80g whipping cream 35% fat
230g TAINORI 64%
Take a little of the sugar and combine 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 and 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.
04
Vanilla Syrup
950g mineral water
600g caster sugar
5 vanilla beans
Boil the water, sugar and the split and scraped vanilla beans. Set aside in the refrigerator.
05
Absolu Chocolate Glaze
125g ABSOLU TENDRE NAPPAGE NOIR 39% 1KG
250g ABSOLU CRISTAL NAPPAGE NEUTRE
Boil the Absolu Cristal and the Absolu Noir. Blend and 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 Syrup. Place the fed cakes in the freezer for around 10 minutes. Spread 900g of Vanilla 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 Chocolate Ice-Cream in tear shapes at the bottom of the U mold and then immediately place the log on top. Press gently to squash the ice-cream 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.