Pastry

Lemon log

Συνταγή

Υλικά Βάρος Υλικών Περιγραφή
Mousse Du Chef 1.000 g mousse ingredients
Whole milk 1.600 g mousse ingredients
Chocolate couverture (melted) 200 g mousse ingredients
Minuta Cream 1.000 g cream ingredients
Water 2.500 g cream ingredients
Limone Piu 80 g cream ingredients
Roi Blanc 2.000 g sponge cake ingredients
Eggs 1.250 g sponge cake ingredients
Water 240 g sponge cake ingredients
Bianca GR 500 g meringue ingredients
Water (hot 70°C) 500 g meringue ingredients
Sugar 1.000 g meringue ingredients
Casa Cream 35% 1.000 g extra ingredients
Fruitful Lemon extra ingredients
Scaldis Milk extra ingredients

Εκτέλεση

    Mousse

    Ιn a mixer’s bowl, beat all the ingredients together for 1 minute at low speed and for 5-7 minutes at high speed.

    Sponge cake

    In a mixer’s bowl, beat all the ingredients together  for 6-8 minutes at high speed. Bake at 185 – 190 °C for about 50 – 60 minutes (in baking sheets).

    Meringue

    In a mixer’s bowl put the Bianca GR and the half amount of sugar and beat at high speed until the dough swells. Add the remaining sugar and mix.

    Prepare the cream and fold in the beated Casa Cream 35%.

    Place baking paper in a loaf tin and add the cream up to the middle of the loaf tin, add a thin layer of Fruitful Lemon longwise and let it freeze.

    Put a thin sheet of sponge cake and the mousse.

    Add one more sheet of sponge cake and let it freeze.

    Decorate with scorched meringue or baked meringues and Scaldis Mik.

Lemon log