Speculoos pear log
– a sponge cake,
– a speculoos mousse insert
– a pear compote,
– a speculoos crisp,
– a pear ganache,
– brown velvet spray.
Material used
– Silicone log mould – small – 18 x 8 cm – Silikomart
– Ancel 210 bloom gelatine (gold quality)
– Plate for dune-shaped log end (meilleurduchef)
– Log insert mould
– Kitchen thermometer
– Brown velvet spray
Ingredients
Speculoos mousse insert
✔30g single cream
✔50g speculoos paste
✔2g gelatine
✔80g single cream 30% min MG
Pear insert
✔120g diced ripe pears
✔60g pear purée
✔2g nh pectin
✔10g caster sugar
✔7g lemon juice
✔3 tablespoons water
Genoise biscuit
✔2 eggs
✔2 egg yolks
✔40g sugar
✔2 egg whites
✔60g sugar
✔50g flour
Speculoos crisp
✔30g white chocolate
✔50g speculoos pastry
✔30g crêpes dentelles
Pear mounted ganache
✔200g pear pulp
✔80g white chocolate
✔70g liquid cream
✔70g mascarpone cheese
✔4g gelatine
Brown velvet spray
Log ends
The recipe
For 4 to 6 people
Pear ganache
Heat the pear pulp in a saucepan and then turn off the heat. For the fruit pulp, simply blend the peeled pears (William pear, Conference pear, etc.). Pour over the white chocolate couverture (Zéphyr) and the well-squeezed gelatine. Leave to cool slightly (<40°C) before adding the liquid cream and mascarpone. Mix well. Strain and chill for at least 6 hours.
Speculoos mousse insert
Place the gelatine in a large bowl of cold water. In a saucepan, heat the 30g of liquid cream with the spéculoos paste. Remove from the heat and add the gelatine, wrung out and softened. Set aside.
Pour the chilled cream into a bowl and whip with an electric mixer. Gently stir in the warmed mixture. Fill the insert mould and place in the freezer.
Pear insert
Cook the pear pieces with the tablespoons of water very gently over a moderate heat for 5 to 10 minutes to evaporate as much water as possible. Pour the pear purée into a saucepan. Heat to around 50°C. Whisk in the caster sugar previously mixed with the NH pectin. Add the lemon juice and stir again until it comes to the boil, continuing to cook for at least 1 minute to activate the pectin’s properties. Remove the pan from the heat and add the diced pears. Leave to cool slightly, then pour over the speculoos mousse insert. Cover with cling film. Place in the freezer.
Speculoos crisp
Mix all the ingredients together and roll out between two sheets of baking paper. Place in the freezer for a few minutes, then cut into a rectangle measuring approximately 17x6cm. Keep in the freezer until ready to assemble.
Sponge biscuit
Pour the eggs, yolks and sugar into a bowl. Mix with a mixer. Sift in the flour and mix again. In another bowl, beat the egg whites, adding the 60g sugar in three batches. Gently fold the stiffly beaten egg whites into the previous mixture and pour onto a baking tray lined with baking paper. Bake at 180°C for 10 minutes. Once cooled, cut out a large rectangle to fit your log mould. You can brush the sponge cake with a syrup flavoured with a little pear alcohol, for example.
Assembly (the day before)
Beat the pear ganache with an electric mixer. Pour the pear ganache into your silikomart log mould, the frozen insert then the sponge cake with the speculoos crisp last. Place in the freezer overnight.
You can adapt my recipe to other log mould shapes.
The next day, remove the log from the mould and immediately apply the brown velvet spray.
I decorated it with two white chocolate log ends.
