crémeux caramel

 Log-shaped desserts Caramel and chocolate pear Butterscotch biscuit Pears poached in spiced juice Caramel cream Chocolate mousse on a pâte à bombe base Finish: White chocolate caramel mirror glaze (360g for 2 logs of 50.5cm) Decor: Dried pears and Christmas decorations Recipe for 2 logs of 55.5cm long and 8cm wide, or 6 logs of 18cm Baking: 220°C in a deck oven for about 10 minutes for the Joconde biscuit CARAMEL BISCUIT (2325g) (minimum: .................... ) For 4 logs of 55cm 210g flour 315g almond flour 455g dry sugar 175g Butter 175g water 350g egg whites 350g invert sugar 350g egg yolks •Caramelize the sugar in a copper pan. Stir with hot water and add the butter. Beat the egg whites with the invert sugar. Mix the beaten egg whites and the cooled caramel. Add the egg yolks and sifted powders. Pour into a 40cm x 60cm frame. NB: Ring smaller than the size of the dessert. Bake at 170°C for about 15 minutes with a fan. Cool... Cut into 4 strips, 8cm x 50cm long, for 6 logs. CREAMY CARAMEL (1100g) 315g caster sugar 150g glucose 405g single cream 1 vanilla pod 240g Butter 75g gelatin mass •In a copper pan Caramelize the sugar and glucose Stir with the cream and infused vanilla pod Add the butter Pour the mixture over the gelatin mass and mix Pour two 6.5cm x 50cm log inserts 550g per insert. Freeze and unmold Refrigerate POACHED PEARS (1200g) 960g pears in syrup (2 4/4 cans) 50g butter 50g caster sugar 200g pear puree 10g homemade vanilla powder 60g gelatin mass •Cook the pears into small cubes with the butter and sugar Bring to a color and add the remaining ingredients Boil and add the gelatin and alcohol Pour two 3.5cm x 50cm log inserts Freeze and unmold NB: 2 4/4 cans or 1 3/1 can Pear Turkish Delight (1200g) 100g all-flower honey (2 4/4 cans) 100g cornstarch 100g caster sugar 400g pear syrup •Heat Honey and water in the broth Mix the caster sugar and cornstarch Mix everything together (be careful with the grains) Boil over low heat for 5 minutes Pour into a bowl and remove with a paper towel CHOCOLATE MOUSSE PÂTE A BOMBE (1100g) (10 minutes) for 2 logs 120g whole eggs 80g egg yolks 140g caster sugar 50g water 310g 64% couverture chocolate 420g soft whipped cream 30g gelatin mass •Cook the sugar and water to 121°C Pour over the beaten and frothy eggs Cool Add the melted gelatin mass Add the warm (40°C) melted couverture and the soft whipped cream Use immediately and quickly CARAMEL MIRROR GLAZE (for 4 Yule logs (1375g) 150g water 300g dry caster sugar 300g glucose 200g sweetened condensed milk 140g gelatin mass 300g ivory caramel chocolate •In a saucepan Cook the dry caramel sugar Stop cooking with the glucose and water at 103°C Pour over the sweetened condensed milk and gelatin mass Add the ivory chocolate (the coloring) Mix everything together without frothing Chill at 4°C Use between 30°C and 35°C WORK AND ORGANIZATION (20 minutes) 1. Assemble the log molds upside down 2. Arrange the chocolate mousse and line the molds properly 3. Leave a layer of mousse about 5cm thick at the bottom of the mold 4. Place Place the frozen pear in juice insert into the mousse and press down. 5. Smooth the top of the mousse and place the caramel cream. 6. Smooth the chocolate mousse and place the Chablonné caramel sponge. 7. Freeze. 8. Cut into three 18cm logs after trimming the ends. 9. Frost with the caramel glaze and arrange on the bases after placing the cocoa nibs. 10. Decorate. Comments: