Pastry

Biscuit 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
Biscotto 80 g cream ingredients
Genoise Brown 2.250 g sponge cake ingredients
Eggs 1.600 g sponge cake ingredients
Water 400-450 g sponge cake ingredients
Casa Cream 35% 1.000 g extra ingredients
Masca Μπισκότο at your will extra ingredients
Chocolatier Choco Bisc at your will extra ingredients
Dip Choco at your will extra ingredients
Scaldis White at your will extra ingredients
Mont Banc at your will 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

    Ιn a mixer’s bowl, beat all the ingredients together for a while at low speed and for 5-10 minutes at high speed. Bake at 180°C for about 45-50 minutes (in baking sheets 50x70cm).

    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 and let it freeze.

    add a thin layer of Chocolatier Choco Bisc and a thin sheet of sponge cake and let it freeze.

    Add the mousse and place another sheet of sponge cake.

    When froze, remove the loaf tin and cover with Masca Biscotto.

    Decorate with Dip Choco, Scaldis White and a small amount of Mont Blanc.

Biscuit log