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ENVÍOS GRATIS A TODA LA PENÍNSULA POR COMPRAS SUPERIORES A 50€ (sin Iva)

Shipping in 24h

Original recipe by Laurent Le Daniel - Tronco Divino

Original recipe by Laurent Le Daniel.

Recipe for a 60 x 40 cm sheet rolled out into a 50 cm long strip.

1. Pistachio dacquoise

Egg whites - 320 g
Sugar - 250 g
Ground almonds - 250 g
Flour - 6 g
Icing sugar - 125 g
Coloured pistachio paste - 70 g

Whisk the egg whites with the sugar. Gradually mix the pistachio paste into the egg whites and slowly add the sifted mixture of icing sugar, ground almonds and flour. Mix gently and spread onto baking paper. Dust with icing sugar and bake at 180 °C in a fan oven for 150 minutes.

2. Apricot Coulis

Recipe for a 60 x 40 cm sheet to be cut into 6 cm strips.

Apricot pulp - 3000 g
Lemon juice - 50 g
Sugar - 400 g
Potato - 140 g
Sugar - 100 g
Gold gelatine sheets - 45 g
Cold water (to rehydrate the gelatine) - 270 g
Dried apricots - 1500 g

Place the apricot pulp in a saucepan with the lemon juice and sugar. Dry-mix the cornflour and sugar (100 g) and sprinkle over the pulp. Heat to thicken and add the gelatine, previously soaked in cold water. Pour into a mould. Brush a Silpat with butter and place the frozen dried apricots on it. Sprinkle with a little sugar and bake at 180 °C.

3. Amaretto Supreme Cream

Recipe for 2 log moulds, 50 cm long and 8 cm wide.

Milk - 280 g
Cream - 280 g
1 vanilla pod
Almond paste (65%) - 100 g
Egg yolks - 120 g
Sugar - 150 g
Cornflour - 10 g
Gold gelatine sheets - 22 g
Cold water (to rehydrate the gelatine) - 132 g
Amaretto 60º - 70 g
Whipped cream - 750 g

Heat the milk with the cream. Infuse the vanilla and almond paste. Beat the egg yolks with the sugar until pale and stir in the cornflour. Mix with the milk and cream and cook.
Add the soaked gelatine and leave to cool. Blend in a food processor and fold in the 60% Amaretto and whipped cream.
(Adding cornflour to the cream is intended to reduce water loss during defrosting).

4. Apricot Glaze

Neutral glaze - 500 g
Apricot pulp - 300 g
Glucose - 125 g
Water - 125 g

Heat the mixture in a saucepan or in the microwave. Use the boiling mixture to glaze the entire surface of the frozen log.

Assembly and finishing

Cut 6 cm long strips from the apricot frame. Pour the Amaretto supreme cream into the log mould. Place the coulis with the sponge side down. Add a little cream and cover with a strip of pistachio daquoise. Freeze.