FOR 2 LOG MOULDS, EQUATING TO 6 LOGS (4 PORTIONS)
470g
Caster sugar
303g
Whole eggs
212g
UHT cream
364g
T55 flour
6g
Baking powder
120g
Ponthier lemon purée1505g
Total weight
Beat the Ponthier ground lemon zest with the caster sugar and the eggs. Mix in the UHT cream and then the sieved flour with the baking powder. Add the Ponthier lemon purée. Weigh out 1500g per 60cm x 40cm baking sheet. Cook in a convection oven (air duct closed) at 170°C for about 15 minutes.
Blanch the Ponthier ground lemon zest 3 times. Cook the blanched zest with the caster sugar and the Ponthier lemon purée over a low heat. Strain and then adjust the texture by mixing with the strained lemon purée, package.
406g
Ponthier pear purée41g
Brown sugar
1g
Vanilla (pod)
8g
NH pectin
45g
Gelatine mass
501g
Total weight
Heat the Ponthier pear purée with the vanilla. Add the brown sugar and NH pectin mix. Bring to the boil, then add the gelatine. Use a smaller insert mould than the one you are using for the log itself.
107g
Whole eggs
75g
Caster sugar
101g
Butter
16g
Gelatine mass
371g
Total weight
Bring the Ponthier sudachi purée to the boil. Add the beaten eggs and sugar. Bring to the boil and then add the gelatine. Cool to 45°C, and then add the butter (at room-temperature) whilst mixing. Store at 4°C.
321g
Sudachi creme
57g
Gelatine mass
113g
Egg white
132g
Caster sugar
245g
Whipped cream
1000g
Total weight
Melt the gelatine in half of the Ponthier sudachi purée. Pour onto the sudachi creme and the second half of the sudachi purée. At the same time, heat the water and sugar to 121°C. Make an Italian meringue with the egg white. At 25°C, incorporate the whipped cream into the creme and into the meringue.
194g
Water
42g
Caster sugar
14g
Pear eau de vie
250g
Total weight
Boil the water, sugar and eau-de-vie. Soak the lemon biscuit in the syrup.
192g
Water
58g
Caster sugar
192g
UHT cream (1)
231g
Unsalted butter
673g
Total weight
Cook the sugar into a caramel. Deglaze with pre-heated water. Put to one side after chilling for poaching the pears.
100g
T55 flour
100g
Icing sugar
100g
Ground almonds
100g
Butter
2g
Salt
402g
Total weight
Using the paddle attachment on a mixer, mix all of the ingredients until you have a smooth, uniform paste. Cook in a convection oven (air duct open) at 150° for about 15 minutes.
80g
Almond streusel
30g
White chocolate
5g
Feuilletine
60g
Grape seed oil
175g
Total weight
Cook the almond streusel. Cool it and mix it slightly with the cutting robot. Melt the white chocolate and add the feuilletine, oil and streusel reduced to powder.
150g
Egg white
150g
Caster sugar
150g
Icing sugar
450g
Total weight
Make a traditional meringue with the egg whites and caster sugar. Once whipped, incorporate the icing sugar using a spatula. Pipe with a Saint-Honoré nozzle. Cook for 1 hour at 100°C.
1
Pear
Peel the pear, cut into generous slices (such that it is possible to create cubes afterwards). Put in a vacuum- packed bag with caramel syrup and a few dry vanilla pods. Cook for 10 minutes at 80°C in a bain-marie. Once cooked, cut into attractive cubes.
Spread the preserved lemon onto lemon biscuit that has been soaked in pear syrup. Pour the preserved pear into the indicated mould, then place soaked lemon biscuit on top. Allow the insert to set in a chilled environment initially and then in a frozen environment. Pour the mousse into log mould in such a way that that the insert plugs the mould, then place the frozen insert in the centre. Then smooth on the crispy base to reach the top of the mould. Freeze. Spray the log with a shade of a green and yellow in a velvet-smooth style. Place in the deep freeze and then spray with a neutral yellow topping from a distance to create a lemon peel effect. Place the pear cut-outs on the side. Position the meringues diagonally. Finally position 3 1cm x 1cm pear cubes coated with a neutral coating. Place small piles of preserved citrus peel strands on each pear cube. Finish with a gold leaf in the centre.
