Épicéa

Name: Épicéa
Yield: Makes 10 Logs for 6 People
Ingredients: 200 g eggs; 10 g salt; 25 g brown sugar; 25 g baking powder; 60 g corn starch; 100 g strong white flour; 155 g ground almonds; 3 g star anise; 130 g water; 15 g baking powder; 21 g powdered gelatine; 160 g glucose; 110 g rye flour; 305 g 35% whipped cream; Origine Mexique and Cuba Dark chocolate cream; 160 g Dark chocolate Pure Origine Cuba 70%c; 400 g sweet chestnut honey; 400 g orange marmalade; 250 g caster sugar; Orange marmalade; Cream with gingerbread; 1.5 g mixed spice; 3 g ground cinnamon; 205 g 35% whipped cream; 425 g syrup at 30°C; 410 g Dark chocolate Pure Origine Cuba 70%; 100 g sugar; 1,490 g whipped cream; 175 g milk; Origine Cuba Dark chocolate biscuit

Trendy Chocolate Logs

Preparation info

Makes
6
Logs for People

Difficulty
Medium

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Composition

Gingerbread biscuit
Origine Cuba Dark chocolate biscuit
Origine Cuba Dark chocolate mousse
Origine Mexique and Cuba Dark chocolate cream

Cake
Dessert
Vegetarian

Method

Gingerbread Biscuit

For a 60 × 40cm biscuit sheet.

Mix together all the ingredients, pour onto a non-stick baking mat with a surrounding 60 × 40cm stainless steel frame.
Cook for 30 minutes at 160°C.
Using a 65mm biscuit cutter, cut out rounds of gingerbread and keep the off-cuts for the crea