Crunchy Manon

Finishing and presentation
Tempered white chocolate (grade: Callebaut WBasis or W2Basis) tempered dark chocolate (grade: Callebaut 811Basis) Preparation: Pipe on to the praline bases a globule of mocha ganache and allow to set. Pull through the tempered white chocolate. Put the dark chocolate into a mini-piping bag and decorate the praline with a stripy trimming.

Praline base

Ingredients:
300 g caramel chocolate Callebaut CARAMEL
80 g pure hazelnut paste Callebaut PNP
50 g praline paste Callebaut PRA-CLAS
40 g crunchy biscuit-pailleté feuilletine Callebaut PAIL-7

Preparation:
Melt the caramel chocolate and mix with the two nut pastes and pailleté feuilletine. Put out on a plate to 3 mm thickness and leave to harden overnight. Draw out circles of 2.5 cm Ø.

Coffee chocolate filling

Ingredients:
3 dl cream
600 g dark chocolate with coffee flavour Callebaut Cappuccino

Preparation:
Boil the cream and mix with the melted coffee chocolate Allow to cool and put it into a piping bag with a smooth nozzle.

"TENDERNESS" ICED LOG WITH GRIOTTINES® LIQUEUR

Line a plastic mould with couverture and tinted cocoa butter.

PRALINE ICE CREAM

Boil together: 800 g milk
200 g cream
150 g sugar

Whisk until pale: 160 g egg yolks (8 yolks)
100 g caster sugar

Mix together and heat the mixture to 85°C.
Take off the heat and add 250 g praline.
Churn and pour immediately into the mould.

SPONGE MIXTURE

Whisk until pale: 40 g egg yolks and 40 g caster sugar.
Beat until stiff: 60 g egg whites and 40 g caster sugar.
Pipe bands the same length as the log onto silicone paper.
Sprinkle with icing sugar for a pearly glaze.
Bake in a medium oven for about 15 minutes.

ASSEMBLY

Line the mould with praline ice cream and arrange some Liqueur on the base of the ice cream. Apply a band of baked sponge generously soaked with GriottinesÒ liqueur. Freeze at very low temperature.

COULIS TO ACCOMPANY THE LOG

Cook to a caramel: 50 g glucose and 150 g sugar.

Stop the cooking with: 100 g butter
200 g GriottinesÒ liqueur
3 tablespoons balsamic vinegar
2 tablespoons Kirsch (optional)

This coulis can also be served with the "Dream" log.

Pastries with white chocolate and greengages (green plums)

Finishing and presentation
Arrange in the middle of stainless rings (8 cm dia, 8 cm high) a layer of biscuit and a coffeespoon of the greengage filling. Pipe the mousse around to cover the greengages and fill of the torton ring with mousse.
Level off the surface with a pallet knife. Freeze. After freezing, finish with a layer of ganache. Remove the ring and finish the sides with chocolate decorations.

Chocolate Biscuit

Ingredients:
5 separated eggs
150 g sugar
120 g flour
30 g cocoa powder Callebaut CP

Preparation:
Cream the egg yolks with the sugar. Whisk the egg whites to form soft peaks. Mix the two egg blends and slice in the flour and the cocoa. Bake on nonstick baking trays (Silpat) and allow to cool. Press 20-24 circular pieces out of the biscuit (7 cm dia).

White chocolate mousse

Ingredients:
300 g white chocolate Callebaut WBasis or W2Basis
7 dl cream
5 egg whites
140 g granulated sugar
4 sheets of gelatine

Preparation:
Bring 2 dl cream to the boil, remove from heat. Add the chocolate or Callets and allow to melt. Add with the softened gelatine sheets and blend thoroughly with the chocolate-cream mixture. Whisk the remaining cream lightly. Whisk the egg whites and sugar to stiff foam. Fold in 1/3 of the lightly whipped cream into the chocolate blend. Lastly fold in the remaining cream and then the egg whites.

Greengage filling

Ingredients:
300 g flesh from greengages (green plums)
150 g granulated sugar
Juice of 1/2 lemon

Preparation:
Cut the greengages into segments. Mix with the sugar and lemon juice. Don't let the greengages form a mush, the segments must remain whole.

Extra-bitter chocolate ganache

Ingredients:
3 dl cream
100 g butter
100 g sugar
100 g glucose
250 g dark chocolate Callebaut 811Basis

Preparation:
Bring the cream to the boil, with the sugar and glucose. Add the chocolate, and stir gently (to avoid creating bubbles) to a smooth texture. Lastly stir in the butter.

"DREAM" PASTRY CREAM LOG WITH GRIOTTINES® LIQUEUR

CHOCOLATE CREAM WITH GRIOTTINES® LIQUEUR:
Cook to a caramel:
50 g glucose
150 g sugar

When the caramel is ready, stir in:
100 g unsalted butter
150 g Griottines® liqueur

Mix and pour onto 500g chopped milk chocolate couverture.
Leave to cool to 40° C and gradually add:
500 g pastry cream and 350 g whipped cream, stirring with a whisk.

SPONGE MIXTURE:
Whisk until pale: 40 g egg yolks and 40 g caster sugar.
Beat until stiff: 60 g egg whites and 40 g caster sugar.
Pipe bands the same length as the log onto silicone paper.
Sprinkle with icing sugar for a pearly glaze.
Bake in a medium oven for about 15 minutes.

PASTRY CREAM FOR THE LOG:
Bring to the boil:
250 g cream
250 g GriottinesÒ liqueur
100 g caster sugar
1 vanilla pod

Verser doucement sur : ( previously whisked together until pale )
50 g caster sugar
40 g powdered cream
100 g eggs (or 2 eggs)

Mix all together and boil for 20 seconds. Leave to cool and use as much as is needed for this recipe.

ASSEMBLING THE LOG:
Spread a thin layer of pastry cream over the sponge band and arrange some GriottinesÒon top. Brush a gutter mould with melted chocolate. Leave to harden, then pour in the chocolate cream. Lay the band of sponge and GriottinesÒon the bottom to make a base.