Recipes

Preparation of the crispy dough with hazelnut (cookies under the log)

Put all the ingredients in a bowl and mix until a homogeneous dough is obtained.

Preparation of the pumpkin cheese-cake   (main element of the log)

1. Mix the ricotta with the eggs, pumpkin puree and brown sugar.

2. Pour the preparation into the log mold previously covered with sufurized paper.

3. Bake for 30-35 minutes in the oven preheated to 180°C. Cool and leave in the refrigerator for at least 1 hour

Preparation of the génoise (biscuit that surrounds the log)  

1. Preheat the oven to 180° (th.6). Separate the Whites from the egg yolks. Place the yolks in a bowl and whisk them with the sugar to make them blanch.

2. Add the starch and mix well. Beat the whites until it forms firm peaks, then gently incorporate them into the dough using a rubber spatula.

3. Spread the dough on a baking sheet covered with baking paper, forming a rectangle. Bake and cook for about 10 minutes until the génoise is lightly browned.

Preparation of the mousse with Mamie Bio Speculoos spread.

1. Melt Mamie Bio Speculoos spread in a water bath. When completely melted and as liquid as yogurt, remove from heat and mix until smooth. Let cool then add the egg yolks, while whisking vigorously.

2. In a separate salad bowl, place the egg whites, add salt to them and beat them to very firm peaks.

3. Stir about 1/3 of the egg whites into the speculoos cream + egg yolks mixture, then add the rest gradually by lifting the mixture from bottom to top with a spatula to distribute the Speculoos well without causing the whites to fall back.

4. Let stand for at least 1 hour in the refrigerator.

Preparation of the white chocolate mirror glaze:

1. Soften the gelatin leaves in a bowl, covering them completely with water. Meanwhile, mix the water and sugar in a saucepan and heat to 103°c

2.Add the cream then mix before letting the mixture rise again to 103°, during this time, detail the white chocolate into small pieces.

3.Once the 103° is reached, add the gelatin wrung out of the heat and once the gelatin is totally melted, pour over the sliced white chocolate.

4.Using a rubber spatula (absolutely no whisk because it would incorporate air into your glaze which would bring many bubbles to the surface and make the glaze unsightly. mix slowly without incorporating air until the chocolate is completely melted.

5.With a neck mixer, mix your preparation keeping the tip well at the bottom of your dish (ideally a bowl with high edges, otherwise take a salad bowl but especially leave the blender well in the bottom so as not to incorporate air) for 3 minutes.

6.Sieve the mixture to remove any air bubbles then cover on contact with plastic wrap before reserving at room temperature until the glaze reaches between 27 and 29° neither more nor less.

Assembling the log:

1.Dig a line in the middle of the cheesecake, all along the dish about 2 cm deep and 2 cm wide.

2.Pour the speculoos mousse into it.

3.Add the hazelnut biscuit previously cut to the right dimensions, so as to cover the top of the mold (bottom of the log)

4.Set aside in the freezer for at least 1 hour.

5.Unmold the log, brush it with speculoos mousse (which will serve as glue) and cover it with the génoise, previously cut to the right dimensions.

6.The log must be frozen before being covered with mirror glaze. Therefore prefer its realization the day before and take it out of the freezer at the last moment so the glaze will freeze more easily.

7.When the time comes, place the log on a rack on top of a dish (to recover the extra glaze) and then pour the glaze over the entire surface of your log.

8.Let drain before smoothing the underside of your appetizer and place on a serving dish.

9.According to your desires you can decorate with praline chips, crispy lace, chocolate chips, etc.

10.Set aside in the refrigerator for at least 2 hours so that the dessert thaws and leaves room for a foamy and creamy heart as we like them.