Almond Cinnamon Cherry Log
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Yield
panUnit of Measurement
- 165 g butter
- 425 g sugar
- 8 each eggs
- 120 g PreGel Five Star Chef Cacao Togo (Cocoa Powder) - 70148
- Cinnamon Mousse
- 75 g PreGel Five Star Chef Pastry Gelatin Base - 311008
- 100 g milk
- 500 g heavy cream
- 100 g PreGel Cinnamon Traditional Paste - 58472
- Cherry Gelee
- 500 g Boiron Morello Cherry Puree
- 100 g simple syrup 30°B
- 90 g PreGel Five Star Chef Pastry Gelatin Base - 311008
- 20 g PreGel Cherry Fortefrutto® - 45672
- Almond Mousse
- 75 g PreGel Five Star Chef Pastry Gelatin Base - 311008
- 100 g milk
- 500 g heavy cream
- 50 g PreGel Roasted Almond Traditional Paste - 55202
Method of Preparation
Instructions for Flourless Chocolate Cake
- Cream together butter and sugar.
- Add eggs two at a time to butter, and scrape bowl between additions.
- Add sifted PreGel Cacao Togo (Cocoa Powder) - 70148
- Pipe into desired mold and bake at 171°C/340°F for about 12 minutes, until done.
Instructions for Cinnamon Mousse
- In a 5 quart mixing bowl, combine all ingredients.
- Whip to desired peaks and use as needed.
Instructions for Cherry Gelee
- Combine all ingredients and mix well.
- Use as needed.
Instructions for Almond Mousse
- Gently heat PreGel Roasted Almond Traditional Paste - 55202 in the microwave until soft and beginning to melt.
- Gently heat milk until warm (but do not boil).
- Combine milk and PreGel Roasted Almond Traditional Paste - 55202, stirring well to combine completely.
- In a 5 quart mixing bowl, combine all ingredients.
- Whip to desired peaks and use as needed.
Final Assembly for Final Assembly
- Cut Flourless Chocolate Cake to desired size to fit on the bottom of the yule log mold.
- Pour Cherry Gelee into yule log insert mold, only filling mold halfway; blast freeze.
- Pipe Cinnamon Mousse on top of Cherry Gelee, filling insert mold completely; blast freeze.
- Pipe Almond Mousse into yule log mold, filling about halfway.
- Gently place insert into Almond Mousse.
- Fill yule log with Almond Mousse, leaving just enough space for Flourless Chocolate Cake.
- Place Flourless Chocolate Cake in mold; blast freeze.
- Remove yule log from mold and spray with melted PreGel Coriandolina® Coating - White Chocolate - 90502 and garnish as needed.