Recipe of the month

DUKE OF BURGUNDY LOG

Recipe for one mould 54 cm long.

CHOCOLATE ALMOND SPONGE

• Eggs 200 g
• Egg yolks 80 g
• Almond powder 200 g
• Caster sugar 200 g
• Egg whites 280 g
• Caster sugar 40 g
• Flour 120 g
• Cocoa powder 35 g
• Butter, melted 40 g

Blend almond powder with 200 g sugar to form a TPT. Whip eggs with yolks and TPT. Whip whites with 40 g sugar to form a meringue and fold into previous whipped egg mixture. Fold in sifted flour and cocoa powder, finishing with melted butter. Spread onto a sheet of baking paper and bake at 210°C for approximately 8 minutes.

DARK CHOCOLATE MOUSSE

• 30° Baume syrup 136 g
• Egg yolks 87 g
• Dark chocolate 75% 275 g
• Cream 35% fat, whipped 500 g

Cook hot syrup with yolks to 82°C to form a sabayon. Whip to cool on mixer. Pour onto melted dark chocolate and finish with whipped cream.

MILK CHOCOLATE PRALINE MOUSSE

• 30° Baume syrup 125 g
• Egg yolks 78 g
• Gelatin (200 Bloom) 5 g
• Milk chocolate 42% 270 g
• Almond praline, homemade 117 g
• Cream 35% fat, whipped 500 g

Cook hot syrup with yolks to 82°C to form a sabayon. Whip to cool before adding soaked gelatin. Fold into melted couverture and praline and finish with whipped cream.

SOAKING SYRUP

• 30° Baume syrup 50 g
• Water 33 g
• Cocoa powder 3 g

Boil ingredients together and strain.

MILK CHOCOLATE GLAZE

• Cream 35% fat 750 g
• 30° Baume syrup 210 g
• Sugar 750 g
• Milk chocolate 42% 600 g
• Cocoa butter 24 g
• Gelatin (200 Bloom) 30 g

Boil cream with syrup. Cook sugar to a dry caramel and deglaze with boiling cream. Pour onto couverture and cocoa butter and add soaked gelatin. Blend and strain.

ASSEMBLY AND FINISHING

In a round log and half fill with milk chocolate praline mousse. Place a rectangle of soaked sponge and finish with dark chocolate mousse. Close off with a sponge the size of the mould. Blast freeze and unmould before glazing with milk chocolate glaze at 32°C.