Pear, Hazelnut & Tonka Bean Log

Making the recipe

Recipe for 3 ice cream pans or 9 logs for 6 people

Frozen puree without added sugar Pear

Ingredients

Powdered sugar – 185 g
Ground hazelnuts – 185 g
Eggs – 360 g
T45 flour – 70 g
Baking powder – 4 g
Melted butter – 110 g

Melt the butter.
In the mixer bowl, using the whisk attachment, cream the powdered sugar
with the ground hazelnuts and eggs until fluffy.
Add the sifted dry ingredients.
Then pour in the melted butter and mix.
Spread onto a baking sheet lined with parchment paper.
Bake in a 340°F oven until golden brown.
Let cool before assembling.
Ingredients

ALUNGA milk chocolate couverture 41% – 250 g
Almond and hazelnut praline – 500 g
Feuillantine – 220 g
Fleur de sel – 4 g

Melt the milk chocolate.
Add the praline and mix.
Add the feuillantine and fleur de sel.
Mix and spread over the biscuit.
Set aside in the refrigerator for assembly.
Ingredients

Fresh pears, peeled and chopped – 2500 g
Powdered sugar – 250 g
Tonka beans – 5
NH pectin – 40 g
Powdered sugar – 50 g
Gelatin mixture – 210 g

Caramelize the powdered sugar, gradually add the chopped pears
and scraped tonka beans, and cook over low heat.
Weigh everything to get a total of 2500g.
Mix the powdered sugar with the NH pectin.
Pour this mixture over the pears and cook for two minutes.
Add the gelatin mixture.
Leave to cool for assembly.
Ingredients

Whole milk – 1000 g
Powdered sugar – 205 g
Egg yolks – 165 g
Cream powder – 62 g
Gelatin mixture – 168 g
Unsalted butter – 410 g
Almond and hazelnut praline – 500 g
Whipped cream – 400 g

Make a pastry cream with the milk, sugar, custard powder, and egg yolks.
Add the gelatin mixture, butter, and praline.
Blend with a hand blender or food processor.
Leave to cool.
Once cooled, add the whipped cream and set aside for assembly.
Ingredients

Water – 200 g
Powdered sugar – 300 g
Glucose – 300 g
Sweetened condensed milk – 200 g
Gelatin mixture – 140 g
Caramelized white chocolate – 300 g

Cook the water with the sugar and glucose at 103°C.
Add the sweetened condensed milk, gelatin mixture, and chocolate.
Blend with a hand blender and set aside for assembly.

Assembly

Cut 3 strips of feuilletine biscuit 6 cm wide and
3 strips 3 cm wide.
Pour the tonka pear compote into each mold
for the inserts. Freeze.
Then add the pear confit to each mold.
Place a strip of feuilletine biscuit on top of each pear confit
and freeze. Remove the inserts from the molds.
Make the hazelnut cream and pour 650g into each
mold. Add the insert, then smooth to remove any excess.
Next, place a strip of feuilletine biscuit on top and
freeze.
Remove the molds and cut into three equal parts
of 17.5 cm each.
Glaze each log. Then place a rectangle of
caramelized white chocolate 3 cm wide and 17 cm
long in the center of the log, then two ends measuring
8.5 cm by 7.5 cm.
Using a whisk, smooth the hazelnut cream and pipe onto the
log. Decorate with fresh pears, hazelnuts, and
crunchy balls.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

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