Vertigo Log
Frédéric Hawecker
Recipe in 7 steps
Chocolate Sponge Biscuit - 1x1200g log sheet
1| Eggs | 352 g | 29.3 % |
| Invert sugar | 94 g | 7.8 % |
| Sucrose | 164 g | 13.6 % |
| Ground almonds | 94 g | 7.8 % |
| 35% fat UHT cream | 153 g | 12.7 % |
| Flour (T55) | 164 g | 13.6 % |
| Baking powder | 12 g | 1.0 % |
| COCOA POWDER 22/24% | 35 g | 2.9 % |
| Salt | 2 g | 0.1 % |
| PURE COCOA PASTE VIETNAM | 35 g | 2.9 % |
| Melted butter | 94 g | 7.8 % |
| Total | 1199g | 100% |
Melt butter and cream then add cocoa paste. Beat eggs, sugar and ground almonds together. Combine both mixtures and add dry ingredients. Pour into a frame on a silicone sheet. Bake at 170°C for 15 minutes. |
Chocolate Crumble - 900g / frame
2| Crumble base | 450 g | 50.0 % |
| Dark chocolate GAYAS 64% | 166 g | 18.4 % |
| Clarified butter | 166 g | 18.4 % |
| Fleur de sel | 2 g | 0.2 % |
| Feuilletine | 115 g | 12.7 % |
| Total | 899g | 100% |
Melt couverture and clarified butter. Combine crumble and feuilletine. Add fleur de sel and stir well. Spread over the biscuit. |
Raspberry Crémeux - 1500g/frame
3| Raspberry purée | 638 g | 45.7 % |
| Egg yolks | 128 g | 9.1 % |
| Sugar | 160 g | 11.4 % |
| Eggs | 150 g | 10.7 % |
| Gelatine mass | 80 g | 5.7 % |
| Butter | 240 g | 17.1 % |
| Total | 1396g | 100% |
Make a custard. Add gelatine then when it reaches 60°C, add creamed butter. Blend well and leave to cool. Pour over the biscuit. |
Raspberry Filling With Seeds
4| Whole frozen raspberries | 500 g | 56.6 % |
| Sucrose | 375 g | 42.4 % |
| Pectin NH | 8 g | 0.9 % |
| Total | 883g | 100% |
Heat the raspberries, sugar and pectin together. Bring to boiling point. |
Raspberry Jam - 1500g / frame
5| Raspberry purée | 645 g | 85.8 % |
| Sucrose | 46 g | 6.1 % |
| Spray-dried glucose | 46 g | 6.1 % |
| Pectin NH | 12 g | 1.5 % |
| Citric acid | 2 g | 0.2 % |
| Total | 751g | 100% |
Heat purée to 40°C then add combined dry ingredients. Bring to boiling point, add citric acid and blend. |
Chocolate Joconde Biscuit - 760g sheets
6| Egg yolk | 125 g | 16.2 % |
| Caster sugar (1) | 110 g | 14.3 % |
| Egg whites | 200 g | 26.0 % |
| Caster sugar (2) | 60 g | 7.8 % |
| Egg white powder | 4 g | 0.5 % |
| Ground almonds | 55 g | 7.1 % |
| Potato starch | 40 g | 5.2 % |
| COCOA POWDER 22/24% | 40 g | 5.2 % |
| Dairy butter | 135 g | 17.5 % |
| Total | 769g | 100% |
Whisk together egg yolks and sugar (1). Whisk together egg whites and sugar (2). Combine the two mixtures, add dry ingredients then butter. Bake at 180°C for 8 minutes. |
Gayas 64% - Morendo 32% Chocolate Mousse
7| Milk | 258 g | 11.1 % |
| Cream | 258 g | 11.1 % |
| Egg yolks | 102 g | 4.4 % |
| Sugar | 20 g | 0.8 % |
| Dark chocolate GAYAS 64% | 540 g | 23.3 % |
| Milk chocolate MORENDO 32% | 232 g | 10.0 % |
| Whipped cream | 900 g | 38.9 % |
| Total | 2310g | 100% |
Make a custard, pour on top of couvertures and blend until smooth. Add whipped cream when it reaches 25°C. |