Lemon olive oil biscuit
- 209 g Excellence cream 35% V.G. Elle & Vire Professionnel
- 57 g Lemon zest
- 474 g Sugar
- 299 g Pasteurised eggs
- 133 g Olive oil
- 322 g Flower
- 6,6 g Baking powder
Beat the lemon zest with the eggs and sugar together. Gradually pour the olive oil onto the mixture. Fold in the flour and baking powder. Mix in the whipped cream. Spread on a 40 x 60 x H1 cm baking tray Bake at 180°C for 12 minutes.
Interior mango passion fruit
- 159 g Mango puree 100% - Andros Chef
- 106 g Passion fruit puree - Andros Chef
- 42 g Sugar
- 5 g Corn starch
- 3.2 g Pectin X58
- 53 g Cream Butter 82% V.G. - Corman
- 31,8 g Gelatine mass (200 bloom)
Mix the puree with the Passion fruit puree, sugar, corn starch and pectin. Add the gelatine mass and mix carefully. Add the diced butter and mix until incorporated into the mass. Use 400 g of cream per mould and seal with a band of lemon-olive oil sponge cake and freeze everything
Mango passion fruit mousse
- 67 g Mango puree 100% - Andros Chef
- 17 g Passie fruit puree - Andros Chef
- 30 g icing sugar
- 19.8 g Gelatine mass (200 bloom)
- 167 g Excellence cream 35% V.G. Elle & Vire Professionnel
Heat the puree, juice and icing sugar to 28-30°C and mix. Then add the gelatine mixture and finally the whipped cream. Mix and divide immediately into the interior bûche moulds. Use about 300 g of mousse per mould.
Red fruit syrup
- 90 g Water
- 134 g Sugar
- 27 g Red fruit tea
Bring the water with the sugar to the boil and add the red fruit tea. Allow to steep for 20 minutes and pass through a sieve.
Basic raspberry pulp
- 184 g Red fruit syrup
- 101 g Raspberry puree 100% - Andros Chef
- 14 g Concentrated raspberry puree
Mix the red fruit syrup with the purees.
Red fruit-raspberry mousse
- 299 g Basic raspberry pulp
- 8,7 g Powdered gelatine (200 bloom)
- 44 g Water
- 449 g Excellence cream 35% V.G. Elle & Vire Professionnel
Heat the raspberry pulp to 30°C. Mix the melted gelatine mass into the raspberry pulp. Then spatula the whipped cream through the preparation.
Marshmallow vanilla
- 131 g Water
- 186 g Sugar
- 63 g Invert sugar (1)
- 1/2 Vanilla pod - Madagascar
- 78 g Invert sugar (2)
- 10,5 g Powdered gelatine (200 bloom)
- 31 g Water
Boil the water with the sugar and the first part invert sugar to 110°C. Pour the second part invert sugar onto the mixture. Add the soaked gelatine. beat the mixture lightly in 3rd gear. Sprinkle a baking tray with grated coconut and, using a round nozzle N°10, pipe individual bands side by side on this tray. Sprinkle the bands with grated coconut and place
then refrigerate. At the end of the same day, move the bands onto
another plate covered with baking paper. Then store sealed in a plastic bag.
Construction and finishing
Fill 1/3 of the moulds with the red fruit raspberry mousse. Apply the frozen interior of mango passion and the lemon-olive oil biscuit in the centre on top of the mousse.Further fill with the red fruit raspberry mousse to just over 2/3 and place a band of passion mango mousse in the red fruit raspberry mousse. Fill the moulds almost completely with the red fruit raspberry mousse and close with a layer of lemon-olive oil sponge cake. Press down and make sure the biscuit comes flush with the top of the moulds. Remove the excess mousse. Let harden in the freezer.Remove the bûches from the moulds, using a hot air blower, then spray them with red velvet. Now dip the sides of the bûches in fondant chocolate and immediately place a band of vanilla marshmallow on each side. Decorate with a belt in chocolate. Cut 3.5 x 22 cm rectangles from tempered dark chocolate and place on the bûches. Decorate with a buckle in the centre of the rectangle.