Caramelized ginger pear log

Method

1. 1

   Prepare the easy genoise: Preheat the oven to 180°C rotating heat.

2. 2

   Stir eggs and sugar until eggs have tripled in volume.

3. 3

   Stir in the sieved flour 3 times by gently lifting the mixture to the spatula.

4. 4

   Add vanilla and butter, gently mix with spatula.

5. 5

   On a baking sheet covered with a baking paper, spread the dough, smooth with the spatula. Cook the genoise 8 to 10 minutes in the oven. It must be slightly golden on top.

6. 6

   Reverse the genoise on a baking sheet and immediately remove the baking paper with which it cooked. Place this baking paper on the genoise and roll the genoise between the two papers. Let cool.

7. 7

   Caramelize pears: Peel pears and cut into 1cm small dice.

8. 8

   In a skillet, melt the sugar over low heat without water or fat until you get a golden caramel.

9. 9

   Pour the pears and cook them for 2 minutes to simmer with caramel and discard some juice.

10. 10

    Season with a pinch of salt and ginger powder.

11. 11

    Prepare the cream with mascarpone when the biscuit is cold: whisk the cold mascarpone and liquid cream seasoned with ground ginger and black pepper.

12. 12

    When the mixture is taken, add the sugar and whisk until a firm texture is obtained.

13. 13

    Pour this mixture into a socket pocket with a fluted socket.

14. 14

    Mount the log: Gently roll the biscuit on a food film.

15. 15

    Spread on the 3⁄4 of the mascarpone cream. Sprinkle 3⁄4 pears. Roll again with biscuit in the food film and let it take in the refrigerator for 2 hours.

16. 16

    Remove the food film and trim the ends of the log. Cut the pieces of genoise trimmed into dice.

17. 17

    Place the log on a serving dish and top with the remaining zigzag mascarpone cream, pear dice and genoise dice.

18. 18

    Sprinkle with white and yellow stars and ground ginger.

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