Recipe of the month
CHOCOLATE ANNECY CHOCOLATE LOG
COCOA SPONGE
- Egg yolks 50 g
- Eggs 125 g
- Caster sugar 125 g
- Egg whites 75 g
- Caster sugar 14 g
- Flour 38 g
- Pure cocoa powder 25 g
Whip yolks with eggs and 125 g sugar to 3 times the volume. At the same time whip egg whites with 14 g sugar. Fold into previous mixture and finish with sifted cocoa powder and flour. Spread 30 x 20 cm onto a sheet of baking paper and bake at 230°C for 6 minutes. Leave to cool.
AMARETTO SOAKING SYRUP
- Caster sugar 18 g
- Water 50 g
- Amaretto 15 g
Make a syrup with sugar and water to dissolve the sugar. Take off the heat and add Amaretto. Soak genoise with a pastry brush (approximately 75 g).
ANNECY® CHOCOLATE MOUSSE
- Cream 93 g
- Chocolate Annecy® 71% 120 g
- Cream 140 g
Boil cream and add chopped chocolate, delicately stirring the ganache. Cool to 31°C before folding semi-whipped cream. Spread 350 g mousse onto a sheet of genoise and delicately roll. Refrigerate.
CHOCOLATE GLAZE
- Cream 35% fat 350 g
- Milk 200 g
- Chestnut honey 190 g
- Chocolate Annecy® 71% 450 g
- Butter 100 g
Boil milk, cream and honey. Pour boiling liquid onto chopped chocolate and stir before cooling to 35°C. Add butter and blend and glaze log.
Recipe given by
PATRICK AGNELLET
Pâtissier Relais Desserts Annecy et La Clusaz, (Haute-Savoie).
THE IDEA?
To create a simple, rolled log from my childhood.
THE SHAPE?
A classic and classy shape.
THE FLAVOURS?
A log that brings out all of the subtle flavours of my chocolate.
THE TECHNICAL STEP?
The rolling technique is always delicate. Soak the sponge with a syrup at the last moment.
CAREFUL
The baking of the sponge needs to be perfect to retain the moisture.
