Cakes and Pastries Recipes - Glazed Cocoa and Pistachio Log with Mousseline and Cream Recipe

Ingredients

Serves 8:

• 1 oz flour

• 1 oz potato starch

• 1 oz cocoa

• 1 3/4 oz pistachios

• 2 1/8 oz butter

• 4 eggs + 2 yolks

• 4 1/4 oz sugar

• 6 crepes

Pistachio cream:

• 7 oz pastry cream

• 7/8 oz (25 g) pistachio paste

• 1 sheet of gelatin

• 3 fl oz (90 ml) cream

Pistachio Mousseline:

• 1 3/4 oz (50 g) butter

• 3/4 oz (20 g) sugared almonds

• 1 oz pistachio paste

• 8 3/4 oz astry cream (refer recipe)

• 5 2/3 oz Italian meringue (refer recipe)

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Method:

1. Preheat the oven to 340°F/170°C.

2. Sift ogether the flour, starch, and cocoa. Crush and add the pistachios. Melt the butter and cool. Whisk the egg whites together with the sugar until they form stiff peaks.

3. Quickly fold in the egg yolks. Add the flour-starch-cocoa mixture and finally the melted butter. Pour the batter onto a baking sheet, shaping it into a rectangle about 1/2 inch (1 cm) thick, and smooth it out. Bake for 20 min.

4. In the meantime, prepare the pistachio cream and the pistachio mousseline (refer recipe). Cut the sponge cake into two layers. Line a cake pan with cling wrap and lay in the crepes, overlapping them. Fill the pan with pistachio mousseline until half full. Place a dollop of pistachio cream in the center. Cover with a layer of cocoa and pistachio sponge cake.

5. Garnish with pistachio mousseline. Place the second layer of sponge cake on top. Cover with the remaining pistachio mousseline. Chill for 4 - 5 h.