Pear, caramel and orange zest Christmas log 🎄🍐🍊

Pear, caramel and orange zest Christmas log 🎄🍐🍊

Sunday December 22nd, 2019 0 By Marion

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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

CategoryWaiting for Santa Claus... Food Sweet stuff
TagsChristmas Noël Thermomix

About The Author

[ENGLISH] My name is Marion Barral and I am passionate about food, wine, sports and photography. Originating from a wine-growing family in the Languedoc (South of France), I studied Agronomic Science in Paris (AgroParisTech). After having worked in the wine trade in the UK, I now travel the world selling wines from the South of France. This allows me to come back to my roots while giving me the opportunity to discover other countries, cultures and languages. This is something I try to share with you in my blog :-) [FRANCAIS]Je m’appelle Marion Barral et je suis passionnée par le vin, l’alimentation, le sport et la photo. Je suis fille de vigneron dans le Languedoc et ingénieur agronome (AgroParisTech). Après avoir travaillé dans le secteur du vin au Royaume-Uni, je parcours le monde pour vendre du vin du sud de la France. En plus d’un retour aux sources, cela me permet de découvrir d’autres pays, langues et cultures. C’est ce que j’essaie de vous faire partager dans mon blog :-)

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