Lantern log – By the chef Jean Thomas Schneider

LANTERN LOG

Chef Jean Thomas Schneider gives us his recipe made in our silicone mould.

Preamble

Recipe for a log to share – MAE Ref. 011597
Would you like to make this recipe? Find the lampion mould and our various food silicone moulds

Recipe

MILK CHOCOLATE PECAN BROWNIE

Ingredients :

250 g Milk couverture
150 g Butter 82 % fat
100 g 35 % fat-free UHT cream
200 g Brown sugar
2 g Fine salt
180 g Eggs
100 g T55 flour
2 g Baking powder
150 g Pecan nuts

Process :

Melt the milk couverture, butter and cream at 45 °C.
Whisk together the brown sugar, fine salt and eggs.
Sift the flour and yeast and add the milk couverture, butter and cream to the sugar, salt and egg mixture. Stir the flour and yeast into the mixture.
Roll out into a 60 x 40 cm tray.
Chop and sprinkle with pecans.
Bake for 15 minutes at 160 °C.

 FLOCAGE IVOIRE

Ingredients :

210 g Ivory couverture
75 g Cocoa butter
15 g oil

Process :

Melt the couverture, butter and oil at 40-45 °C and then strain.

CREAMY LEMONGRASS

Ingredients :

180 g Lemongrass puree
84 g Sugar
36 g Glucose powder DE40
8.4 g Pectin 325 NH95
51 g Butter 82 % MG
120 g Sweetened pear purée 13% fat

Process :

Mix the lemongrass puree and the pear puree. Then mix in the sugar, glucose and pectin. Stir the sugar, glucose and pectin into the puree mixture.
the puree mixture. Bring to the boil and stir in the butter. Blend. Pour into the mould (150 g).

CREAMY CHESTNUT & VANILLA

Ingredients :

360 g Chestnut & vanilla purée
40 g Glucose powder DE40
9,6 g Pectin 325 NH95
32 g Butter 82 % MG
40 g Water
1,6 g Tartaric acid

Process :

Mix the chestnut & vanilla purée with the water. Mix the glucose, pectin and tartaric acid together and add to the purée-water mixture.
Bring to the boil. Stir in butter. Blend. Pour into the mould (150 g).

SPICY MANGO MOUSSE

Ingredients :

582 g Spicy mango puree, sweetened to 4
18 g Lemon juice
132 g Gelatine mass
42 g Glucose powder DE40
42 g Sugar
600 g 35% UHT cream

Process :

Boil 1/3 of the mango puree with the lemon juice, glucose and sugar. Stir in the gelatine mass and 2/3 of the mango puree.
Cool the mixture to 28-30 °C. Whip up and mix in the sugar. Pour 450 g per mould.

Recipe proposed by Jean Thomas Schneider for Maé Innovation.