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Sudachi 100%

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Ponthier - Sudachi pear log
Descriptive diagram
Ponthier - Sudachi pear log

Sudachi pear log

Jimmy Mornet
Pastry Chef, Park-Hyatt Vendôme Paris
LEMON BISCUIT
Caster sugar
Whole eggs
UHT cream
T55 flour
Baking powder
Ponthier lemon purée
Ponthier ground lemon zest
TOTAL WEIGHT
470g
303g
212g
364g
6g
120g
30g
1505g
Beat the Ponthier ground lemon zest with the caster sugar and the eggs. Mix in the UHT cream and then the sieved flour with the baking powder. Add the Ponthier lemon purée. Weigh out 1500g per 60cm x 40cm baking sheet. Cook in a convection oven (air duct closed) at 170°C for about 15 minutes.
PRESERVED LEMON
Ponthier ground lemon zest
Caster sugar
Ponthier lemon purée
TOTAL WEIGHT
100g
150g
250g
500g
Blanch the Ponthier ground lemon zest 3 times. Cook the blanched zest with the caster sugar and the Ponthier lemon purée over a low heat. Strain and then adjust the texture by mixing with the strained lemon purée, package.
PRESERVED PEAR
Ponthier pear purée 406g
Brown sugar
Vanilla (pod)
NH pectin
Gelatine mass
TOTAL WEIGHT
406g
41g
1g
8g
45g
501g
Heat the Ponthier pear purée with the vanilla. Add the brown sugar and NH pectin mix. Bring to the boil, then add the gelatine. Use a smaller insert mould than the one you are using for the log itself.
SUDACHI CREME
Ponthier sudachi purée
Whole eggs
Caster sugar
Butter
Gelatine mass
TOTAL WEIGHT
72g
107g
75g
101g
16g
371g
Bring the Ponthier sudachi purée to the boil. Add the beaten eggs and sugar. Bring to the boil and then add the gelatine.
Cool to 45°C, and then add the butter (at room-temperature) whilst mixing. Store at 4°C.
SUDACHI MOUSSE
Sudachi creme
Ponthier sudachi purée
Gelatine mass
Egg white
Caster sugar
Whipped cream
TOTAL WEIGHT
321g
132g
57g
113g
132g
245g
1000g
Melt the gelatine in half of the Ponthier sudachi purée. Pour onto the sudachi creme and the second half of the sudachi purée. At the same time, heat the water and sugar to 121°C. Make an Italian meringue with the egg white. At 25°C, incorporate the whipped cream into the creme and into the meringue.
PEAR SYRUP
Water
Caster sugar
Pear eau de vie
TOTAL WEIGHT
194g
42g
14g
250g
Boil the water, sugar and eau-de-vie. Soak the lemon biscuit in the syrup.
CARAMEL SYRUP
Water
Caster sugar
UHT cream (1)
Unsalted butter
TOTAL WEIGHT
192g
58g
192g
231g
673g
Cook the sugar into a caramel. Deglaze with pre-heated water. Put to one side after chilling for poaching the pears.
CRISPY ALMOND BASE
Almond streusel
White chocolate
Feuilletine
Grape seed oil
TOTAL WEIGHT
80g
30g
5g
60g
175g
Cook the almond streusel. Cool it and mix it slightly with the cutting robot. Melt the white chocolate and add the feuilletine, oil and streusel reduced to powder.
FRENCH MERINGUE
Egg white
Caster sugar
Icing sugar
TOTAL WEIGHT
150g
150g
150g
450g
Make a traditional meringue with the egg whites and caster sugar. Once whipped, incorporate the icing sugar using a spatula. Pipe with a Saint-Honoré nozzle. Cook for 1 hour at 100°C.
PEAR CUBES
Peel the pear, cut into generous slices (such that it is possible to create cubes afterwards). Put in a vacuum-packed bag with caramel syrup and a few dry vanilla pods. Cook for 10 minutes at 80°C in a bain-marie. Once cooked, cut into attractive cubes.
Assembly
Spread the preserved lemon onto lemon biscuit that has been soaked in pear syrup. Pour the preserved pear into the indicated mould, then place soaked lemon biscuit on top. Allow the insert to set in a chilled environment initially and then in a frozen environment. Pour the mousse into log mould in such a way that that the insert plugs the mould, then place the frozen insert in the centre. Then smooth on the crispy base to reach the top of the mould. Freeze. Spray the log with a shade of a green and yellow in a velvet-smooth style. Place in the deep freeze and then spray with a neutral yellow topping from a distance to create a lemon peel effect. Place the pear cut-outs on the side. Position the meringues diagonally. Finally position 3 1cm x 1cm pear cubes coated with a neutral coating. Place small piles of preserved citrus peel strands on each pear cube. Finish with a gold leaf in the centre.
Ponthier