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
Complete recipe soon available in my store in the ebook – Bûches 2024.
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.
