Professional

Tonka Choc’log

Made with Guanaja 70%

AN EXCLUSIVE RECIPE BY DESTY BRAMI, EXECUTIVE PASTRY CHEF AT CHÂTEAU DE FERRIÈRES / MADELEINE BY FERRIÈRES

7 steps

Makes 8 desserts

Preparation timeline:

3 days in advance: Soft sponge / Praliné feuillantine / Tonka cream filling
2 days in advance: Cream insert / Vanilla whipped ganache
1 day in advance: Chocolate mousse / Assemble log
Day of serving: Whip ganache / Velvet glaze / Decoration

Required utensils:

Immersion blender
Pastry spatula
Silicone mold

Recipe Step by Step

CHOCOLATE & MARZIPAN SOFT SPONGE

Preparation time: 20 minutes

Leave to sit for: 24 hours

Baking time: 10 minutes

47g Almond paste
26g Egg
3g Whipping cream
17g GUANAJA 70% chocolate
14g Butter
3g Almond flour
4g Sugar paste
19g Egg whites

Melt the GUANAJA 70% chocolate in a double boiler, then add the butter.
Thoroughly mix the almond paste, egg, cream and almond flour.
Beat the egg whites with the sugar.
Combine the two mixtures, then add the melted GUANAJA 70% chocolate.
Pipe the sponge into the silicone mold.
Bake at 330°F (165°C) for 10 minutes.
Freeze overnight.

HAZELNUT PRALINÉ FEUILLANTINE

Preparation time: 10 minutes

Leave to sit for: 1 hour in the freezer

25g 50% Almond & Hazelnut Praliné
25g Hazelnut paste
25g Crispy wafers
25g JIVARA 40% chocolate

Melt the JIVARA 40% chocolate in a double boiler.
Mix the hazelnut paste with the 50% Almond & Hazelnut Praliné and combine with the JIVARA 40% chocolate.
Add the crumbled crispy wafers.
Spread the mixture into the log mold and cut out with a knife after leaving to cool in the refrigerator for a while.
Freeze for 1 hour.

TONKA VANILLA CREAM

Preparation time: 15 minutes

Leave to sit for: 24 hours in the refrigerator

Baking time: 10 minutes

217g Whipping cream
39g Egg yolk
24g Sugar
2g Vanilla bean
3g Gelatin
1g Tonka bean

Bring the whipping cream to a boil and infuse the tonka bean and vanilla bean for 30 minutes.
Beat the egg yolks with the sugar in a different container.
Once infused, strain the cream and bring back to a boil.
Pour one third of the cream into the egg yolk and sugar mix, infuse and stir.
Pour back into the saucepan with the remaining cream.
Cook at 175°F (80°C), like you would a crème anglaise, then add the gelatin, rehydrated with 5 times its weight in water.
Use the bloomed gelatin after 30 minutes.
Strain and cool quickly, then refrigerate for 24 hours.
Whip until it firms a little, pipe into the mold, then insert the
sponge. Level with the edge of the mold using a pastry spatula.
Set aside in the freezer for 24 hours before turning out.

GUANAJA CHOCOLATE MOUSSE

Preparation time: 20 minutes

(once the insert is frozen)

Leave to sit for: 24 hours

231g Whole milk
6g Glucose
26g Egg yolk
81g GUANAJA 70% chocolate
195g Whipping cream

Start melting the GUANAJA 70% chocolate.
Bring the milk and glucose to a boil, then pour into the egg yolks to make a crème anglaise.
Pour into the GUANAJA 70% chocolate one third at a time, mixing between each addition.
Beat the cream until soft peaks form and gently fold into the previous mixture to make a mousse.
Assembling the log
Pour half the mixture into the log mold, then add the tonka vanilla insert.
Cover the insert with the remaining mousse, then smooth out the assembly by adding the feuillantine crisp.
Set aside in the freezer overnight before turning out.

VANILLA, TONKA BEAN, AND IVOIRE WHIPPED GANACHE

Preparation time: 15 minutes

Leave to sit for: 24 hours

90g Whipping cream
1g Gelatin
38g IVOIRE 35% chocolate
90g Whipping cream
1g Tonka bean
1g Vanilla bean

Boil the first portion of whipping cream with the chopped tonka bean and scraped vanilla bean, and infuse for 30 minutes.
Bring back to a boil, then add the bloomed gelatin.
Pour into the IVOIRE 35% one third at a time, mixing between each addition, and blend with an immersion blender. Then add the second portion of cold whipping cream.
Mix again.
Leave to cool for 24 hours in the refrigerator.
Beat the ganache with a whisk, but don’t let it get too firm.
Using gloves, arrange whipped ganache onto the top of the log to create a mountain shape.

DARK CHOCOLATE VELVET GLAZE*

Preparation time: 5 minutes

15g GUANAJA 70% chocolate
7g Cocoa butter

Melt the GUANAJA 70% chocolate and cocoa butter in a double boiler.
Filter the mixture into the spray gun through a sieve.
Spray only the sides of the log, overlapping onto the ganache slightly.
* If you don’t have a spray gun, this step can also be carried out using a velvet spray.