COFFEE & CHOCOLATE LOG
Recipe
INGREDIENTS
GANACHE SPREAD
WHITE CHOCOLATE/COFFEE WHIPPED GANACHE
COFFEE COOKIE
100g butter
80g flour
20g hazelnut powder
2 eggs
50g of vergeoise
6g of instant coffee
3g of baking powder
CRISPY SPREAD
ROCK GLAZE
PREPARATION
GANACHE SPREAD (2 days before)
Bring the cream to the boil. Melt your chocolate in a salad bowl.
Pour the hot cream in two batches over your chocolate. Mix between each addition.
Finish by adding the spread.
Pour your ganache into a silicone mold the length of your log (20cm) and a maximum width of 4-5cm. Place in the freezer until the next day.
WHIPPED GANACHE (2 days before)
Melt your white chocolate in a bain-marie or in the microwave at low temperature so as not to burn it.
At the same time, bring the 150g of liquid cream and the instant coffee to the boil. Pour it in three batches over the melted chocolate. Mix well.
Finish by adding 300g of very cold liquid cream. Mix using a hand blender. Cover with film and refrigerate until ready to assemble the log.
COFFEE COOKIE
Melt your butter. Add the sugar and eggs.
Sift the powders (flour, hazelnut powder, yeast and instant coffee). Pour everything into your liquid preparation and mix.
Pour your preparation into a 20x20cm square frame/mold and cook for 15 minutes at 165°C.
Leave to cool before cutting your biscuit into a rectangle 8cm wide and 19cm long.
CRISPY SPREAD
Melt your milk chocolate. Add the spread and the crumbled lace crepes.
Place the crust on your coffee biscuit in a thin layer and refrigerate everything.
ROCK GLAZE
Melt your chocolate. Add the oil. Mix and finish with the chopped hazelnuts.
Let your icing cool down to 35°C before icing your log on the big day.
ASSEMBLY
1
Start by whipping your ganache using the whisk on your food processor. Put the ganache in your pocket to assemble your log.
2
In your 20cm silicone log mold, place a first layer of mounted ganache, remembering to cover all the edges of the mold so as not to have air bubbles when unmolding.
3
Then add your creamy milk chocolate insert.
4
Cover it with whipped ganache and finish with the coffee biscuit/crispy spread.
5
Put your log in the freezer for at least 8 hours.
6
8 hours later or the next day ideally, unmold your log and glaze it with your rock icing. Let it thaw in the fridge for 5 hours and enjoy!
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