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.
Print Recipe
CourseDessert
CuisineFrançaise
Prep Time1 hour
Cook Time30 minutes
Freezing time6 hours
Total Time7 hours 30 minutes
Servings6 servings
Calories445kcal

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