Date, spiced pear and walnut log

Date

cream

process :

Place the gelatine leaf in cold water to soften. Beat the egg yolk with the sugar and then add the cornstarch. Mix the milk, vanilla and Sicoly®’s organic date purée together in a pan. Bring to the boil, stirring constantly. Gradually pour the boiling mixture onto the egg yolk, mixing vigorously all the while. Return to the pan and cook for approximately 2 minutes over a medium heat, stirring constantly, until the preparation thickens. Add the strained and softened gelatine, and then mix. Incorporate the chilled butter cut into small cubes. Pour into the insert mould and place in the freezer for at least 3 hours.

Jellied pear brunoise

with vanilla and ginger

process :

In a pan, mix together the sugar, pectin and cornstarch, and dilute in the water. Add the Sicoly®’s pear purée, ginger and vanilla and bring to the boil. Simmer for 1 minute, stirring constantly. Remove from the heat, add the neutral nappage and then the Sicoly®’s pear cubes, finely diced. Spread out the preparation in an insert mould. Place in the freezer for at least 2 hours.

Walnut

dacquoise

process :

Pre-heat the oven to 180°C. Sift together the flour, icing sugar, powdered walnut and ground almonds. Beat the egg whites until they form peaks, pour in the caster sugar and beat for a few more seconds. Using a spatula, gently fold in the mixture of dry ingredients. Place in a piping bag fitted with a round nozzle and pipe out the dacquoise mixture to a size slightly smaller than the log mould. Bake in the oven for 15 to 20 minutes. Leave to cool on a rack.

Almond and hazelnut

Crunch

process :

Melt the white couverture coating and add the hazelnut paste and almond purée. Mix the cereals and add them to the rest of the preparation. Add the feuillantine and mix. Spread the preparation between two sheets of greaseproof paper, to the same size as the dacquoise. Place in the freezer for at least 1 hour.

Smooth pear mousse

with white chocolate

process :

Place the gelatine in cold water to soften. Prepare a «pâte à bombe» : start to whisk the egg yolks. In a pan, mix together the sugar, glucose and water and heat to 117°C. Then pour immediately over the yolks, beating at high speed. Continue to beat until the preparation has completely cooled. It should be foamy and double in volume. Set aside. Start to melt the white chocolate and bring the 45 ml pouring cream to the boil. Pour the boiling cream, in three stages, over the chocolate and mix vigorously until a smooth, shiny ganache is obtained. Carefully incorporate the «pâte à bombe» and set aside. Reheat half the Sicoly®’s pear purée. Remove from the heat and melt the softened and strained gelatine into it. Add the remaining purée. Carefully incorporate the whipped whipping cream, and then the «pâte à bombe».

Dulcey velvet

Coating

process :

Melt the dulcey couverture coating and the cocoa butter in a bain marie.When the mixture reaches 40°C, use a paint spray gun to spray it over the log when it is removed from the freezer. Stand in a cool place for at least 6 hours.