Cylinbo log
Recipe for Four logs
For the pistachio
sponge cake
ingredients :
- 120 g Almond powder
- 120 g Sugar
- 135 g Egg yolks
- 80 g Eggs
- 120 g Pistachio paste 50/50
- 55 g Flour
- 60 g Melted butter
- 265 g Egg whites
- 105 g Sugar
process :
Recipe for 2 40x40 cm trays
Mix all ingredients, except the egg whites and sugar, in a mixer. Beat the egg whites with sugar and delicately fold in the first mixture. Pour into a silicon baking tray.
Bake at 180°C for 14-15 minutes.
For the pisctahio
ice cream
ingredients :
- 1200 g Whole milk
- 100 g Cream 35%
- 130 g Pistachio paste 50/50
- 90 g Powdered milk 0% fat
- 1 g Fleur de sel
- 320 g Crystal sugar
- 90 g Atomised glucose
- 9 g Stabilizer
process :
Cook the milk, cream and pistachio paste together.
Mix the rest of the ingredients together. Pour onto the milk and cook at 85°C.
Quickly cool down to 4°C. Leave to mature for 24 hours and place into the ice cream maker.
Use immediately.
Assembly
& finishes
Cut the fruit insert plates into 40x40 squares and freeze. With the remaining parts, cut 1 cm dice and mix them with the pistachio ice cream.
Garnish a 5-6 cm diameter and 40 cm long cylinder with the ice cream mix. Freeze.
Unmould the ice cream cylinder and roll into one square of fruit insert. Roll again into the pistachiosponge cake. Freeze.
Prepare a chocolate decor with green chocolate, using a plastic cylinder.