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Origami Cloud Log

A creation by Cyril Gaidella

Origami Cloud Log

Almond Sponge

  • Ground almonds - 120 g
  • Brown sugar - 55 g
  • Vergeoise - 37 g
  • Eggs - 50 g
  • Egg yolks - 20 g
  • Icing sugar - 37 g
  • Flour - 55 g
  • Baking powder - 5 g
  • Carified butter - 110 g
  • Fleur de sel - 1 g
  • For the beaten egg whites: 125 g egg whites and 25 g sugar
Mix the 1st preparation for 2 min in a food processor.
Beat the egg whites with sugar and mix gently.
Spread and bake at 160°C for about 14 minutes.

Citrus Crémeux

Mix sugar and pectins. Heat together the purées and egg yolks to 45°C. Sprinkle in the mixed powders. Cook to 85°C. Cool to 40°C, blend adding the softened butter.
Leave to cool and blend again, mold and freeze.

Candied citruses

Heat the purée and mix with the citron cut into pieces.
Leave to rest for 30 minutes and blend until smooth.

Crispy Coconut Cashew Praline

  • Cashew nuts, toasted and salted - 100 g
  • Sugar - 60 g
  • Vanilla powder - 1 g
  • Coconut oil - 10 g
  • Pailleté feuilletine - 25 g
  • White chocolate - 40 g
  • Grated coconut - 10 g
Make a caramel without water and leave to cool.
Blend the cashew nuts with the caramel until praline consistency.
Mix the melted chocolate with coconut oil, pailleté feuilletine and then the grated coconut.

Ginger Coconut Mousse

Make an Italian meringue. Melt the gelatin and add to the ginger purée heated to 25°C. Mix both purées.
Mix the meringue with the purées. Gently fold in the whipped cream.
Origami Cloud Log