Christmas Log 'Isfahan'
Baking and Desserts | European cuisine
⏳ Time
4 hours
🥕 Ingredients
18
🍽️ Servings
8
Description
Christmas Log 'Isfahan'
Ingredients
- Whole egg - 3.8 oz
- Sugar - 7.9 oz
- 10% cream - 11 fl oz
- Milk - 7 fl oz
- Vinegar essence - ¼ teaspoon
- Raspberry leaves - 3.5 oz
- White Chocolate - 11.8 oz
- Butter - 1.9 oz
- Powdered Sugar - 2.8 oz
- Glucose Powder - 1.2 oz
- 7 Grain Flakes - 2.1 oz
- Almond - 2.8 oz
- Wheat Flour - 0.5 oz
- Egg white - 7.1 oz
- Rose water - ½ teaspoon
- Gelatin - 0.3 oz
- Potato protein - 0.5 oz
- Lychee - 7.1 oz
Step by Step guide
Step 1
Choose a long rectangular mold (like for a cake, pâté, or terrine) in which you will assemble the log (keep in mind that assembly is done 'upside down'), measure all sides, and prepare two rectangular templates from paper: a small one (the bottom of your log), equal to the rectangular surface formed by the upper edge of the mold walls, and a large one (the walls and top of the log) — the width of which is equal to the length of the mold walls, and the length is the sum of the height of the walls and the width of the bottom of the chosen mold. Line the mold with plastic wrap or foil.
Step 2
For the crème brûlée, preheat the oven to 320°F. In a bowl, rub 72 grams of egg yolks with 25 grams of sugar. In a saucepan, combine 115 grams of cream with 115 grams of milk, heat without boiling, and gradually pour into the egg mixture while stirring. Add vanilla essence, pour into a rectangular silicone mold, and place in the oven for half an hour. Cool, then cover and place in the freezer.
Step 3
For the raspberry puree, puree the raspberries with 30 grams of powdered sugar, strain through a sieve, and refrigerate until use.
Step 4
For the crispy white chocolate insert, melt 100 grams of chocolate and 25 grams of butter in a water bath, add 1 teaspoon of glucose syrup and crushed wheat flakes. Spread on a sheet of parchment, cover with a second sheet, and roll out into a thin layer with a rolling pin. Refrigerate until use.
Step 5
For the dacquoise biscuit, preheat the oven to 356°F. Line a baking sheet with parchment paper. Mix the almond flour with the wheat flour and remaining powdered sugar. In another bowl, beat half of the egg whites at medium speed until soft peaks form, gradually add 50 grams of sugar, increase the speed, and continue beating until stiff peaks form. Add a few drops of rose water. Using a silicone spatula, combine both mixtures, spread onto the baking sheet to a thickness of 5–7 mm, and place in the oven for 15 minutes. Cut out a small rectangle and a large rectangle from the hot biscuit (using the prepared templates — see step 1). Line the walls and bottom of the mold where you will assemble the log with the large rectangle (work quickly, as the dacquoise loses its flexibility and becomes brittle when cooling). Allow the small rectangle to cool, then wrap it in plastic wrap until use.
Step 6
For the lychee mousse, soak 5 grams of gelatin in a small amount of cold water. In a bowl, rub the remaining yolks with the starch. Heat 80 grams of cream, and gradually pour it into the yolks. Return to heat, cooking while stirring until thickened. Remove from heat, add the lychee puree; add the melted gelatin. Beat the remaining egg whites at medium speed until soft peaks form, gradually add 100 grams of sugar, increase the speed, and continue beating until stiff peaks form. Using a silicone spatula, fold the beaten egg whites into the egg cream and lychee mixture. Transfer the resulting mousse to a piping bag.
Step 7
The first part of assembling the Christmas log. Take the mold lined with the dacquoise biscuit, fill the bottom with lychee mousse, forming a layer of 7 mm. Remove the crème brûlée from the freezer and cut a rectangle from it (slightly smaller than the mold in which you are assembling the log). Place the crème brûlée rectangle in the mold, followed by the raspberry puree. Refrigerate until the puree is frozen, then fill the gaps between the crème brûlée and raspberry puree rectangles and the walls of the mold with mousse. Form another layer of mousse with a thickness of 5–7 mm. Remove the crispy chocolate insert from the refrigerator, cut a rectangle from it the same size as the crème brûlée, and place it in the mold. Spread the remaining mousse over it. Place the mold in the freezer.
Step 8
For the caramel ganache, finely chop 135 grams of chocolate and place it in a bowl. Heat 135 grams of cream and keep it warm. Caramelize 50 grams of sugar in a saucepan. Remove from heat, immediately pour in the hot cream, stir, then pour into the bowl with the chocolate. Wait half a minute, then whisk until combined. Remove the mold from the freezer and spread the ganache evenly over the set mousse. Cover with the remaining small rectangle of dacquoise, cover with plastic wrap, and place in the freezer.
Step 9
For the glaze, soak 3 grams of gelatin in a small amount of cold water. Finely chop the remaining 100 grams of chocolate and place it in a bowl along with the cubed butter. Heat 90 grams of milk together with 30 grams of glucose syrup, pour into the bowl with the butter and chocolate. Melt the gelatin over low heat, add it to the chocolate mixture. Mix everything well. Allow the glaze to cool to 95°F.
Step 10
Remove the Christmas log from the mold, transfer it to a metal rack. Pour the glaze evenly over it, allowing it to spread on its own. Wait for the glaze to set (since the log is cold, this will happen in a few minutes), then use a sharp knife, moistened in hot water and dried, to trim the edges of the log from both ends. Transfer to a serving plate and decorate with rose petals.
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