Pears' log

Method

1. 1

   Preheat the oven to 180°C.

2. 2

   Separate the white from the egg yolks.

3. 3

   Mount the snow whites firmly with a pinch of salt and then incorporate the sugar while continuing to whisk.

4. 4

   Beat the egg yolks with the fork and add them to the snow whites by mixing gently.

5. 5

   Stir the flour in rain, mixing gently.

6. 6

   Spread the mixture evenly on a sheet covered with sulphurized paper.

7. 7

   Bake for 10 minutes.

8. 8

   Let cool out of the oven.

9. 9

   Take the genoise off and place it on another sheet of baking paper.

10. 10

    Book.

11. 11

    Melt the white chocolate cut into pieces in the water bath.

12. 12

    Add a few drops of red dye, out of the heat, and mix well.

13. 13

    Reserve for free until use. Mix the pears in a blender until you get a purée.

14. 14

    Make the gelatin leaves soften in a bowl of cold water.

15. 15

    Heat the water and sugar in a saucepan until you get a syrup.

16. 16

    Add the dried gelatin out of the fire and mix well.

17. 17

    Mount the cream fleurette in well firm chantilly with an electric drummer.

18. 18

    Gently add it to the pear purée and add the syrup. Mix. Stir the biscuit with a little fruit alcohol and cover with pear moss leaving 1 cm at the edge.

19. 19

    Cover with pears cut into pieces.

20. 20

    Roll the biscuit and cut the ends to obtain clear edges.

21. 21

    Drop the coloured white chocolate log by smoothing the surface with a spatula.

22. 22

    Reserve the log at least 3 hours before service.

Nutrition

calories

295 kcal

fatContent

12 g

fiberContent

3 g

sugarContent

32 g

sodiumContent

45 mg

proteinContent

6 g

cholesterolContent

125 mg

carbohydrateContent

42 g

saturatedFatContent

6 g

unsaturatedFatContent

6 g

Indicative values from the source, for the original recipe.

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