Névéa log

Recipe

NÉVÉA LOG

Recipe for 8 entremets

Insert:

YUZU ALMOND BISCUIT

170 g - Butter
270 g - Caster sugar 1
5 g - Salt
360 g - Whole eggs
370 g - Almond powder
50 g - Egg whites
50 g - Caster sugar 2
120 g - Raw yuzu

VANILLA CRÉMEUX

829 g - Cream
13 g - Vanilla
160 g - Egg yolks
140 g - Sugar
55 g - INGREDIUM gelatin mass

YUZU MARMALADE

400 g - Raw yuzu
180 g - Caster sugar

Crunchy base:

SWEET DOUGH

270 g - Flour T55
45 g - Icing sugar
26 g - Almond powder
1,2 g - Salt
110 g - Soft butter
42 g - Eggs

RECONSTITUTED SHORTBREAD

500 g - Sweet dough
220 g - White almonds
60 g - Cocoa butter
110 g - Opalys chocolate
300 g - Inspiration amande
190 g - Feuilletine

Assembling:

ITALIAN MERINGUE

90 g - Egg whites
150 g - Caster sugar
50 g - Water

COCONUT MOUSSE

1060 g - PONTHIER coconut puree
150 g - INGREDIUM hydrated gelatin mass
180 g - Italian meringue
500 g - Whole cream

1.
YUZU ALMOND BISCUIT
Cream the butter with sugar 1 and salt, then add the eggs and almond powder to make an almond cream. At the same time, beat the eggs until stiff, then add the sugar 2 and mix gently. Scatter the chopped raw yuzu over the baking sheet. Bake at 170°c for approx. 10 min. Once cooled, cut into 8 Christmas trees.
2.
VANILLA CRÉMEUX
Mix the cream with the vanilla and make a custard with the yolks and sugar. At 85°C, remove from heat and add melted gelatin. Pour 150 g into the bottom of the moulds.
3.
YUZU MARMALADE
Halve and chop the yuzus. Add sugar and cook until marmalade texture is achieved. Spread 70 g of yuzu marmalade over the frozen vanilla cream. Place the biscuit on top. Freeze, then unmold and set aside for assembly.
4.
SWEET DOUGH
Blend flour, icing sugar, almond powder and salt with the cold butter until a dough forms. Add the eggs and mix gently. Bake at 160°C. Crumble the shortbread once cooled.
5.
RECONSTITUTED SHORTBREAD
Roast and crush the almonds. Melt chocolates and cocoa butter and mix with the sweet dough and feuilletine. Fill each “base” mould with 150 g, chill positively and unmould.
6.
ITALIAN MERINGUE
Make a syrup at 121°C and pour over the lightly beaten egg whites.
7.
COCONUT MOUSSE
Gently loosen the meringue with the gelled puree. At 30°C, add the whipping cream. Pour into pine tree moulds, inserting the biscuit/cream/marmalade assembly. Freeze, then unmold.
8.
BUILDING
Once unmolded, spray the log with neutral glaze using a spray gun. Mask the edges with unroasted coconut powder and place on the unmoulded crisp base.