Christmas Log “V”

A very tasty log, everything in it is wonderful: nut biscuit, coconut praline, dried apricot jam with lemon sourness, and white chocolate mousse. Dessert composition: – White chocolate mousse – Dried apricot and lemon jam – Hazelnut biscuit – Coconut praline – White chocolate frame (I have replaced it with mirror glaze) Mold size for this log: length – 26 cm, height/depth 5.5 cm, width at the top (widest) 10 cm.

Ingredients

Directions

Cooking dried apricot jam. Cut dried apricots into small cubes. Combine sugar, butter, chopped dried apricots, apricot jam, and lemon juice in a small saucepan. In a separate container, mix pectin and sugar until smooth. Heat the mixture in a saucepan and bring to a liquid state. Then add the sugar and pectin. Refrigerate and add finely chopped basil. Refrigerate before use.
Cooking a biscuit. Preheat the oven to 200C. In a small bowl, combine egg and powdered sugar, beat on high mixer speed until the mixture doubles in size and lightens. Sift two types of nut flour with plain flour. Whisk the whites with the sugar until a firm peak. Add to egg mixture. Stir gently, from time to time sifting the dry mixture on top and stirring it into the dough. Finally add melted butter and stir again. Collect the dough in a cooking bag with a flat and round nozzle. On parchment paper, draw a rectangle equal in size to the two bases of your shape. Set the dough completely filling the stencil. Bake in the preheated oven for 7 minutes. Turn the finished biscuit onto the prepared surface and remove the top layer of paper.
Cooking Italian meringue. Heat the sugar syrup to 120C. Beat the whites until soft foam on medium mixer speed. Then, without turning off the mixer, set its speed to maximum and pour the syrup in a thin stream. Continue whisking until crisp, smooth and shiny.
Pâte à Bombe: This is a thick, creamy and light mass made from egg yolks whipped in hot sugar syrup. It can be one of the basic components for French buttercream, for giving silky custard, for mousses, parfaits – there are practically no limits to the use of this base. In addition, it tolerates low temperatures remarkably and can be frozen for up to a month. Combine sugar and water in a small saucepan. Bring the syrup to a boil, stirring occasionally to dissolve the sugar completely. Cook until the syrup reaches 120C. In the meantime, beat the egg yolks until airy and frothy. Continuing to beat on medium mixer speed, pour in a thin stream of hot syrup. Increase the rpm to the maximum and beat until the cream is doubled in size and very thick. The temperature by that time should also drop and become slightly warm to the touch.
White Chocolate Mousse: Soak gelatin in cold water and swell. Heat the cream, but do not bring it to a boil. Melt the white chocolate in a water bath or microwave. Pour hot cream into chocolate and stir until combined. Add gelatin and stir until dissolved. Cool the mixture to room temperature. Add Pâte à Bombe and stir gently. Then add the whipped cream and Italian meringue. Mix everything gently with a silicone spatula.
Cooking mirror glaze. Soak the gelatin. In one saucepan, mix cream and milk, bring to a boil, remove from heat. In another, we heat sugar, water and dye to 110C and add to the milk mixture, mix. Add glucose and return the saucepan to low heat, stir until smooth. Remove from heat and add gelatin. Cool to 30C (maybe lower, I look more not at the temperature, but at the consistency of the glaze).
Assembly: Take the mold out of the refrigerator, put the mousse in a cooking bag and place a small amount on the bottom of the mold. Place half of the biscuit on top of the mousse. Spread a thin layer of mousse over the entire surface. Then an even layer of dried apricot jam. A layer of mousse. Coconut praline. The final layer is mousse and biscuit. Place in the freezer overnight. Serving: Pour the frozen log with mirror glaze and decorate as desired. I have chocolate Christmas trees and sprinkles. Carefully transfer our log to a dish and leave it in the refrigerator to defrost for at least 8 hours. Because of the crispy layer, it is most convenient to cut such a dessert with a hot saw-knife.

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