3D log

Recipe for 2 logs 25 x 6 cm



No added sugar frozen blood peach purée - France
No added sugar frozen Williams pear purée - France
Frozen lemon juice



ingredients :

  • 510 g Eggs
  • 150 g Honey
  • 110 g Brown sugar
  • 105 g Almond powder
  • 85 g Hazelnut powder
  • 310 g Hazelnut praliné
  • 260 g Flour
  • 18 g Baking powder
  • 150 g Melted butter

process :

Mix the ingredients in a food processor: eggs, honey, sugar, almond powder, hazelnut powder. Then add the mixed flour and baking powder and, lastly, the melted butter. Spread on the baking tray and bake at 190°C for 10 to 15 minutes.



ingredients :

  • 500 g Sicoly® sweetened Williams pear purée
  • 1/2 Grated tonka-bean
  • 35 g Invert sugar
  • 15 g Sicoly® lemon juice 100 %
  • 10 g NH pectin
  • 25 g Sugar

process :

Bring the SICOLY® pear purée, the invert sugar, the grated tonka-bean and the SICOLY® lemon juice to the boil. Add the pectin and sugar mixture and boil for 2 minutes. Pour the mixture into insert moulds and place in the freezer.

Light yoghurt cream

bergamot, vineyard peach

ingredients :

  • 400 g Sicoly® blood peach purée
  • 45 g Sicoly® bergamot juice
  • 70 g Stirred yoghurt
  • 80 g Egg yolks
  • 90 g Sugar
  • 50 g Cornflour
  • 10 g Gelatine
  • 50 g Water
  • 520 g Whipped cream

process :

Bring the SICOLY® vineyard peach purée, the SICOLY® bergamot juice and the yoghurt to the boil. Mix together the egg yolks and sugar and then add the cornflour and starch. Pour a little of the warm, previously-made mixture over the top and cook for 2 to 3 minutes. Add the gelatine and allow it to melt completely. Leave to cool slightly. Fold in the whipped cream. Decorate immediately.

Decorations and finishes

Decorate the logs with the «cushion» silicone accessory. Put the inserts in place, piercing the biscuit in the middle. Finish with a biscuit. Freeze. Use a sprayer to coat the log with glittering velvet red. Complete the decoration by adding balls and tips garnished with cream.