Caramelized ginger pear log

Ingredients

For 6 servings

• •4 4 medium eggs
• •150 g 150 g sugar powder
• •150 g 150 g wheat flour T55
• •150 g 150 g of wheat flour
• •40 g 40 g of molten butter tiedi
• •2 pincée 2 pinches of vanilla powder
• •2 2 pears
• •50 g 50 g sugar powder
• •1 1/2 teaspoons of ground ginger Ducros
• •1 pincée 1 pinches of salt flower
• •20 cl 20 cl of whole liquid cream
• •125 g 125 g mascarpone
• •50 g 50 g of icing sugar
• •2 pincée 2 pinches of vanilla powder
• •5 5 spins of Ducros black pepper mill
• •2 pincée 2 pinches of ground ginger Ducros
• •sugar decor (some small stars in white and yellow sugar)

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.