The “mont blanc” log - Pastry and bakery - Elle & Vire Professionnel
In an electric mixer fitted with a flat beater, mix the flour, the salt and the butter until sandy, then add the rest of the ingredients.
Ingredients
- 500 g T55 flour
- 300 g Elle & Vire all Purpose butter 82% fat
- 5 g salt
- 190 g icing sugar
- 65 g raw almond powder
- 110 g whole eggs
- 685 g icing sugar
- 685 g raw almond powder
- 85 g egg whites
- 7 g cream of tartar
- 210 g sugar
- 400 g ground almonds
- 640 g Excellence whipping cream 35% fat
- 75 g sugar
- 1 vanilla pods
- 200 g chesnut purée
- 10 g Gelatine leaves
- 400 g chestnut flakes
- 150 g egg whites
- 150 g sugar
- 150 g icing sugar
- 600 g chestnut paste
- 400 g Elle & Vire gourmet butter 82% fat
- 500 g orange purée
- 250 g sugar
- 100 g orange concentré
- 8 g pectin
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