Pear, caramel and orange zest Christmas log 🎄🍐🍊

Pear, caramel and orange zest Christmas log 🎄🍐🍊

Sunday December 22nd, 2019 0 By Marion

Pear, caramel and orange zest Christmas log

A quite easy Christmas log recipe, with plenty of fruit.
Course Dessert
Cuisine Française
Prep Time 1 hour
Cook Time 30 minutes
Freezing time 6 hours
Total Time 7 hours 30 minutes
Servings 6 servings
Calories 445kcal

Ingredients

  • 25 g walnuts
  • 20 g almonds
  • 20 g wheat flour
  • 60 g icing sugar
  • 2 eggs
  • 150 g milk
  • 1,5 gelatine sheets
  • 120 g caster sugar
  • 200 g pears in syrup
  • 40 g honey
  • 260 g mascarpone
  • Some orange zest

Instructions

Walnut biscuit

  • Preheat the oven (180°C).
  • Put 25 g walnuts, 20 g almonds and 10 g flour in your thermomix bowl. Mix for 10 seconds, speed 10. Set aside.
  • Beat 2 eggwhites, add 20g icing sugar. Gently blend with the walnut mixture.
  • Pour in an ovenproof tray covered with baking sheet.
  • Bake for 15 minutes at 180°C. Leave to cool in a wet cloth (to keep your biscuit from drying and breaking into pieces).

Caramel - Pear Cream

  • Put 150 g milk in your thermomix bowl, set on 3 min/80°C/speed 1.
  • Place 1.5 gelatine sheets in cold water.
  • Prepare your caramel: place 100g caster sugar in a saucepan, heat until your reach in golden colour, then add milk. Mix well.
  • Place 200 g diced pears in syrup on an oven tray covered with baking sheet. Pour 40 g honey on top, blend gently, then bake at 240°C for 15 minutes. Place on the side.
  • Put 2 eggyolks with 20 g caster sugar in the thermomix bowl. Place the whip in your bowl. Mix for 2 minutes at speed 3.5.
  • Add 1 g flour and mix for 30 seconds at speed 3.5.
  • Add the caramel milk and heat for 7 minutes / 90°C / speed 3.5.
  • Add the gelatine sheets and whip for 1 minute / speed 3.5.
  • Add 130 g mascarpone and blend for 2 minutes / Speed 3.5.
  • Mix the remaining mascarpone with 40 g icing sugar.

Finishing

  • Place the caramel mixture in your log mould
  • Cover with pears and orange zests.
  • Add a layer of mascarpone.
  • Finish with a strip of biscuit.
  • Place in the freezer for at least 6 hours.

Decorating and serving

  • Place your log in the fridge for 2 hours.
  • Unmold your log.
  • Decorate using some cooking spray and some christmas decorations.
  • bûche de noël blanche vue de côté

Nutrition

Calories: 445kcal | Carbohydrates: 46g | Protein: 8g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 58mg | Potassium: 120mg | Fiber: 1g | Sugar: 41g | Vitamin A: 736IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg