Recipe of the month

"MONT-BLANC" LOG WITH MANDARIN AND NUTS

Log dimension: Height 7 x width 8.5 x length 54 cm.
Insert dimension: Height 4 x width 4 x length 54 cm.

NUT MERINGUE

• Egg whites 60 g
• Caster sugar 90 g
• Pecans 10 g
• Peanuts 10 g
• Hazelnuts 10 g
• Cocoa butter as nec.

Roast nuts at 150°C for approximately 25-30 minutes. Whip whites with sugar to form a French meringue, adding pieces of roasted nuts. Pipe with a N°15 tip and bake at 90°C. Once cooled brush with melted cocoa butter.

CALISSON SPONGE

1 rectangular frame (57 x 9 cm, 4.5 cm high).

• Almond marzipan 50% (Agrimontana) 250 g
• Eggs 125 g
• Egg yolks 50 g
• Custard powder 12.5 g
• Vanilla bean ¼ piece
• Mandarin zest ½ piece

Mix marzipan with eggs and yolks. Add remaining ingredients and whip to a ribbon texture. Bake at 180°C in a deck oven for approximately 10 minutes.

MANDARIN COULIS

1 rectangular frame (57 x 9 cm, 4.5 cm high).

• Mandarin puree (Ponthier) 345 g
• Invert sugar 52 g
• Pectin NHX 5.2 g
• Caster sugar 52 g
• Gelatin mass (200 Bloom) 3.5 g

Heat puree with invert sugar to 40°C, add pectin miwed with sugar before boiling for 1 minute. Add gelatin mass and leave to cool and pour onto frozen sponge.

MANDARIN CHANTILLY

• Cream 35% fat 333 g
• Mandarin zest 2.5 pieces
• Mascarpone 83 g

Cold infuse zest into cream for 24 hours. Strain, add mascarpone and whip to a Chantilly texture.

CHESTNUT MOUSSE

936 g per log.

• Cream 35% fat 80 g
• Gelatin mass (200 bloom) 84 g
• Chestnut paste (Agrimontana) 360 g
• Chestnut cream (Agrimontana) 180 g
• Armagnac 60 g
• Cream 35% fat, whipped 640 g

Heat 80 g cream with gelatin mass to 40°C. Pour onto chestnut paste and cream before adding Armagnac. Fold in whipped cream.

WHITE GLAZE

• Water 150 g
• Caster sugar 300 g
• Glucose syrup 300 g
• Sweetened condensed milk 200 g
• Gelatin fish (200 Bloom) 20 g
• Water (for gelatin) 120 g
• Chocolate Biancolatte 35% 300 g
• Vanilla bean “Épices mille saveurs” 1 piece

Mix 20 g gelatin with 120 g water to form a gelatin mass. Cook 150 g water with sugar and glucose to 101°C before pouring onto condensed milk. Add gelatin mass and pour onto chocolate and vanilla. Emulmsify with hand blender. Refrigerate overnight before heating to 28-35°C for use.

CHESTNUT VERMICELLI

• Chestnut paste (Agrimontana) 84 g
• Armagnac 2 g
• Invert sugar 4 g
• Chestnut cream (Agrimontana) 84 g
• Softened butter 40 g

Soften chestnut paste with Armagnac and invert sugar. Add chestnut cream and finish with softened butter.

DECORATION

Milk chocolate discs of different sizes with piped vermicelli just in the centre of the discs.