Cakes and Pastries Recipes - Glazed Pistachio Log with Milk Chocolate and Pear Mousse Recipe

Ingredients

Serves 8:

• 7 oz pears in syrup

• 8 1/4 oz sugar

• 1/3 cup cream

• 6 eggs + 2 yolks

• 1 dash of lemon juice

• 45 g cocoa

Milk chocolate mousse:

• 1 cup (250 ml) milk

• 7/8 oz (25 g) cornstarch

• 2 tbsp sugar

• 3 egg yolks

• 1 sheet gelatin

• 7 oz (200 g) grated milk chocolate

• 1 cup (250 ml) cream

Ganache:

• 3 fl oz (90 ml) cream

• 3 1/2 oz (100 g) grated dark chocolate

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Method:

1. Cut the pears into pieces. Heat 2 3/4 oz of sugar until it becomes a light caramel. Combine with the cream and the pieces of pear. Set aside.

2. Preheat the oven to 430°F/220°C.

3. Separate the egg whites from the yolks. Blend the lemon juice and the remaining sugar into the whites and whisk until firm. Quickly fold in the yolks and combine gently with the cocoa. Roll out the dough on a baking sheet lined with baking paper. Bake 8 -10 min.

4. Take the sponge cake out of the oven and set it aside to cool.

5. Prepare the milk chocolate mousse (refer recipe). Using a spatula fold the pears into the caramel.

6. Cut the sponge cake into two layers. Place one layer of sponge cake on the bottom of a cake pan. Cover with the milk chocolate mousse. Place the second layer of sponge cake on top. Refrigerate for 4 to 5 h.

7. Prepare the ganache: bring the cream to a boil and add the chocolate. Stir and cool. Coat the log with ganache.