Christmas log "Isfahan"
8 servings
240 minutes
The Christmas log 'Isfahan' is a refined and elegant confectionery creation inspired by Eastern motifs. This dessert combines airy dacquoise made with almond flour, delicate lychee mousse, and fragrant raspberry puree, creating a balance of sweetness and tartness. Inside lies a layered texture of crème brûlée, caramel ganache, and a crispy chocolate layer, adding harmonious depth of flavor. The finishing touch is a mirror glaze and delicate rose petals that transform the dessert into a true work of art. The log is perfect for Christmas celebrations, symbolizing the warmth of home and the sophistication of French pastry traditions.
1
Choose a long rectangular shape (like for a cake, pâté, or terrine) in which you will assemble the log (keep in mind that assembly is done 'upside down'), measure all sides, and prepare two rectangular templates from paper: a small one (the bottom of your log), equal to the rectangular surface formed by the upper edge of the walls of the mold, and a large one (the walls and top of the log) — the width of which equals the length of the walls of the mold, and the length is the sum of the height of the walls and the width of the chosen mold's bottom. Line the mold with plastic wrap or foil.
2
For crème brûlée, preheat the oven to 160 degrees. In a bowl, whisk 72 grams of egg yolks with 25 grams of sugar. In a saucepan, combine 115 grams of cream with 115 grams of milk, heat without boiling, and slowly pour into the egg mixture while stirring. Add vanilla essence, pour into a rectangular silicone mold and place in the oven for half an hour. Cool down, then cover and place in the freezer.
- Egg yolk: 108 g
- Sugar: 225 g
- Cream 35%: 330 ml
- Milk: 205 ml
- Vanilla essence: 0.3 teaspoon
3
For raspberry puree, puree the raspberries with 30 grams of powdered sugar, strain through a sieve, and refrigerate until use.
- Raspberry: 100 g
- Powdered sugar: 80 g
4
To make a crispy layer of white chocolate, melt 100 grams of chocolate and 25 grams of butter in a water bath, add 1 teaspoon of glucose syrup and crushed wheat flakes. Spread on parchment paper, cover with a second sheet, and roll out into a thin layer with a rolling pin. Refrigerate until use.
- White chocolate: 335 g
- Butter: 55 g
- Glucose syrup: 35 g
- Whole grain cereals: 60 g
5
For the dacquoise biscuit, preheat the oven to 180 degrees. Line a baking tray with parchment paper. Mix almond flour with wheat flour and the remaining powdered sugar. In another bowl, beat half of the egg whites at medium speed until soft peaks form, gradually adding 50 grams of sugar, increase the speed, and continue beating until stiff peaks form. Add a few drops of rose water. Using a silicone spatula, combine both mixtures, spread onto the baking tray to a thickness of 5-7 mm, and place in the oven for 15 minutes. Cut a small rectangle and a large rectangle from the hot biscuit (using prepared stencils). Use the large rectangle to line the sides and bottom of the mold where you will assemble the log (work quickly, as the dacquoise loses flexibility and becomes brittle as it cools). Let the small rectangle cool, then wrap it in film until use.
- Almond powder: 80 g
- Wheat flour: 15 g
- Powdered sugar: 80 g
- Egg white: 200 g
- Sugar: 225 g
- Rose water: 0.5 teaspoon
6
For the lychee mousse, soak 5 grams of gelatin in a small amount of cold water. In a bowl, mix the remaining yolks with cornstarch. Heat 80 grams of cream and pour it slowly into the yolks. Return to heat and cook, stirring until thickened. Remove from heat and add lychee puree; incorporate melted gelatin. Whip the remaining egg whites at medium speed to soft peaks, gradually adding 100 grams of sugar, increase speed and continue whipping to stiff peaks. Gently fold the whipped egg whites into the egg cream and lychee mixture using a silicone spatula. Transfer the resulting mousse into a piping bag.
- Gelatin: 8 g
- Egg yolk: 108 g
- Potato starch: 15 g
- Cream 35%: 330 ml
- Lychee puree: 200 g
- Gelatin: 8 g
- Egg white: 200 g
- Sugar: 225 g
7
The first part of assembling the Christmas log. Take a mold lined with dacquoise biscuit, fill the bottom with a 7 mm layer of lychee mousse. Remove the crème brûlée from the freezer and cut a rectangle from it (slightly smaller than the mold you are using). Place the crème brûlée rectangle in the mold, then add raspberry puree on top. Put it in the fridge until the puree is frozen, then fill the gaps between the crème brûlée rectangle and raspberry puree with mousse and the sides of the mold. Form another layer of mousse 5-7 mm thick. Take the crispy chocolate insert from the fridge, cut a rectangle the same size as the crème brûlée, and place it in the mold. Spread the remaining mousse on top. Put the mold in the freezer.
- Cream 35%: 330 ml
8
For the caramel ganache, finely chop 135 grams of chocolate and place it in a bowl. Heat 135 grams of cream and keep it warm. Caramelize 50 grams of sugar in a saucepan. Remove from heat and immediately pour in the hot cream, stir, then pour into the bowl with chocolate. Wait half a minute, then whisk until combined. Take the mold out of the freezer and spread the ganache evenly over the set mousse. Cover with the remaining small rectangle of dacquoise biscuit, cover with plastic wrap and place in the freezer.
- White chocolate: 335 g
- Cream 35%: 330 ml
- Sugar: 225 g
9
For the glaze, soak 3 grams of gelatin in a small amount of cold water. Finely chop the remaining 100 grams of chocolate and place it in a bowl with cubed butter. Heat 90 grams of milk with 30 grams of glucose syrup, pour it into the bowl with butter and chocolate. Melt the gelatin over low heat and add it to the chocolate mixture. Mix everything well. Let the glaze cool to 35 degrees.
- Gelatin: 8 g
- White chocolate: 335 g
- Butter: 55 g
- Milk: 205 ml
- Glucose syrup: 35 g
10
Remove the Christmas log from the mold and place it on a metal rack. Pour the glaze evenly, allowing it to spread on its own. Wait for the glaze to set (since the log is cold, this will happen in a few minutes), then use a sharp knife dipped in hot water and dried to trim the edges of the log at both ends. Transfer to a serving plate and decorate with rose petals.