Cookwares

• Saucepan
• Hob
• Oven
• Stand mixer

Method

Cookwares

• Saucepan
• Hob
• Oven
• Stand mixer

Method

1. 1Step : In a saucepan, sauté the pears with half of the sugar until they caramelize a little, but not too much so the pear pieces stay intact.
2. 2Step : Add the glucose syrup. Mix until the syrup liquefies.
3. 3Step : Pour in the pear nectar. Stir from time to time.
4. 4Step : Meanwhile, mix the sugar and pectin together to avoid lumps.
5. 5Step : When the mixture reaches 50°C, add the pectin, then heat over high heat while stirring.
6. 6Step : As soon as it boils, remove the mixture from the heat. To finish, add the lemon juice and stir.
7. 7Step : Pour everything into the mold, then let it sit for 1h at room temperature and place in the freezer to set quickly.

Cookwares

• Saucepan
• Hob
• Oven
• Stand mixer

Method

1. 1Step : Preheat the oven to 170°C
2. 2Step : Mix the flour, fleur de sel, and baking powder. Cut the butter into cubes.
3. 3Step : Rub the flour, butter, and sugar between your fingers as if making a crumble.
4. 4Step : Add the ginger and lemon chips. Mix again.
5. 5Step : Make a well in the center. Add the eggs.
6. 6Step : Mix everything together without overworking the dough, form a ball, wrap in plastic wrap, and refrigerate overnight.
7. 7Step : The next day, roll out the dough to a thickness of 5 mm. Cut out cookies using whatever cookie cutters you have. Also cut out a cookie the size of your log.
8. 8Step : Bake for 10 to 15 min at 170°C

Cookwares

• Saucepan
• Hob
• Oven
• Stand mixer

Method

Cookwares

• Saucepan
• Hob
• Oven
• Stand mixer

Method

1. 1Step : Melt the chocolate in a double boiler
2. 2Step : Fold in the crushed gavottes (crêpes dentelles) as well as the caramel.
3. 3Step : Spread this mixture over the shortbread, then place in the refrigerator while you prepare the vanilla mousse.

Cookwares

• Saucepan
• Hob
• Oven
• Stand mixer

Method

1. 1Step : Soften the gelatin in a bowl of cold water.
2. 2Step : Whisk the egg yolks with the sugar
3. 3Step : In a saucepan, bring the milk and the 16.8 g of cream to a boil with the vanillas (the split vanilla bean and the drops of vanilla)
4. 4Step : Pour the milk/cream mixture in 3 additions over the egg/sugar mixture, stirring constantly.
5. 5Step : Pour everything back into the saucepan and cook over low heat, stirring regularly with a wooden spoon until the custard coats the back of the spoon.
6. 6Step : Then stir in the squeezed-out gelatin
7. 7Step : In the bowl of a stand mixer or in a mixing bowl, whip the cream to stiff peaks.
8. 8Step : Fold the whipped cream into the vanilla custard

Cookwares

• Saucepan
• Hob
• Oven
• Stand mixer

Method

1. 1Step : The assembly is done upside down so the log is right side up after unmolding.
2. 2Step : Pour the vanilla mousse in up to one-third.
3. 3Step : Unmold the insert, which is now well frozen. Place it rounded side down in the center of the mold, pressing down gently so a bit of mousse comes up the sides.
4. 4Step : Then pour in the rest of the cream, and finally place the rectangle of caramel cookie (crunchy side against the vanilla mousse) to seal the log.
5. 5Step : Place in the freezer for at least one night.
6. 6Step : Unmold the log and decorate as you wish. For my part, I cut out stars using the remaining shortbread, piped the leftover cream, made chocolate Christmas trees, and poured caramel chocolate over the log.
7. 7Step : Let thaw in the refrigerator for at least 6/8 hours before serving
8. 8Step : Enjoy!