11/19/13

Cocoa furnaces: Log Mont Blanc - One last for the road ...

cocoa-fourneaux.blogspot.gr

Log Mont Blanc - One last for the road ...

For my third log I wanted to change the chocolate (oz Will not hurt) and
bet on a sure thing this festive period ... Chestnuts.
By searching the Net I'm falling on the beautiful recipe "Carl Marletti" and
a bonus video of it is on 'You Tube'.
A single recipe is very tasty to me. To make eyes closed
Here is the recipe. I divided the ingredients by two Compared to the
original recipe.
For a log of 10 (26 cm long by 8 cm wide):
hazelnut Dacquoise:
- 160 g egg whites
- 80g sugar
- 200 g Hazelnut powder
- 200 g Icing Sugar
- 50 g Almond tapered
foam chestnuts and candied chestnuts:
- 260 g Milk
- 20 g of orange blossom honey
- 87 g egg yolks
- 500 g Chestnut
- 10 g gelatine leaf
- 215 g liquid cream
- 100 g frozen breaking Brown with vanilla mascarpone cream: - 200 g Mascarpone - 200 g full cream 40g sugar - 1 teaspoon vanilla powder

For the Director:

Dax hazelnut:
Combine hazelnut powder and icing sugar. Beat the egg whites with the sugar.
Stir in egg whites powder. was spread sheet of baking paper, sprinkle with almonds tapered, bake at 160
for 20 minutes. Cut two strips of 26 cm long and 5 cm and 8cm one for the second.
Chestnut mousse:
Soak the gelatine in cold water.
Bring to a boil: honey, milk and chestnut. For over the egg yolks and return to heat everything up to 84 C.
Add the softened gelatin and allow to cool to 24 . Install the liquid and add whipped cream preparation
chestnut.

Mounting:
In a pan or log cake pan.
Sprinkle the bottom of a first layer of brown foam, add the broken candied
chestnuts. . Ask a bunch of hazelnut biscuit, put a layer of brown foam,
some broken brown, cover with hazelnut biscuit.

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11/19/13

Cocoa furnaces: Log Mont Blanc - One last for the road ...

Place in freezer for at least 2 hours.

Unmold. purchased a white velvet spray Cover the log with HERE or any other frosting.
Mascarpone cream :
Drummer Whisk together the mascarpone, cream and vanilla cream.
(It is Necessary That All the ingredients are very cold for a very firm
whipped cream)
Decorate with a socket Saint Honor with mascarpone cream.

Bon Apptit ...

Creamy Praline:
- 150 g of whole liquid cream
- 115g Praline (paste or melted)
- 75 g Whole Milk
- 2.5 g gelatin sheet (sheet 1 + 1/4 sheet)

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