Log with PDO Isigny cream, caramel and peanuts

Image de cover représentant la page "Log with PDO Isigny cream, caramel and peanuts" de la société d'Isigny-Sainte-Mère

HomeOur recipesLog with PDO Isigny cream, caramel and peanuts

  • Icône représentant le temps de préparation de la recette For 8 person
  • Icône représentant le temps de préparation de la recette Preparation 60 min.
  • Icône représentant le temps de préparation de la recette Difficulties Difficile

Preparation

  1. 1 Vanilla ganache

    Soften gelatine in cold water. In a saucepan, heat 120g Crème d’Isigny A.O.P. Isigny Sainte-Mère and the contents of the vanilla pods until boiling. Remove from heat and add the drained gelatine.

    Melt the white chocolate in a bain-marie and pour in the hot Crème d’Isigny A.O.P. Isigny Sainte-Mère in batches, mixing with a maryse. Pour in the remaining unheated PDO Isigny cream, mix again, then filter on contact and refrigerate overnight.
  2. 2 Creamy caramel insert

    Whisk the yolks in a bowl, then pour the Isigny Sainte-Mère salted butter caramel coulis over them while continuing to whisk. Add the PDO Isigny cream and heat until the mixture reaches 82°. Remove from the heat, add the drained gelatine and pour into an insert mold. Freeze for at least 6 hours.
    This is a fondant caramel insert, which will remain slightly sticky when unmolded, so work around it with the tip of a knife to remove it easily from the mold.
  3. 3 Cocoa sponge cake

    Preheat oven to 180° traditional heat.Beat egg yolks and brown sugar until pale. In a separate bowl, beat the egg whites with a pinch of salt until stiff, then fold into the yolks using a spatula.

    Gradually add the flour and cocoa to the previous mixture, always using the spatula to avoid breaking the whites.

    Pour the batter onto a lined baking sheet, forming a wide strip. Bake for 10 minutes, cooling on a wire rack, then cut a strip of sponge cake to the exact size of your log mould.
  4. 4 Caramelized peanuts

    In a small frying pan, heat peanuts, powdered sugar and water until lightly caramelized.Cool on baking paper.
  5. 5 Installation

    Whip the chilled vanilla ganache at medium speed for 3 minutes to obtain a smooth texture.Pour half into the log mould. Lift up the edges with a spatula. Add the unmolded caramel insert to the center. Cover with remaining ganache. Sprinkle with caramelized peanuts, then lightly press on the cocoa sponge band. Freeze overnight.

    When ready to unmold, decorate with peanuts, three quenelles of cream and a few caramel dots.
    Leave to thaw gently in the fridge for around 2 hours before serving.

Products used