Exotic Log Recipe with White Chocolate, Pineapple, and Lime

To be made the day before! Whipped white chocolate ganache (To be made the day before): 220 g of cream at 35% 13 g of glucose 13 g of honey 160 g of white chocolate (melted in a double boiler) 3 g of gelatin 250 g of cold liquid cream at 35% Soak the gelatin in cold water. Melt the white chocolate in a double boiler. Heat the 220 g of cream, glucose, and honey. Then add the drained gelatin once the mixture is lukewarm. Gradually pour (in 3 additions) over the white chocolate while mixing with a spatula. Finally, add the remaining 250 g of cold cream. Mix well and refrigerate overnight. The next day, whip the ganache like whipped cream.

Pineapple compote: 300g of pineapple puree (here, canned pineapple blended without juice) 40g of lime juice (2) 15g of sugar 5g of pectin (here, jam sugar about 20g) 1 lime zest Heat the pineapple puree (canned pineapple blended without juice), the lime juice, and the zest to 50°C. Then add the pectin previously mixed with the sugar and bring to a boil. Pour into mini log molds or others. Freeze!

Hazelnut sponge biscuit: 90 g of white almond paste with 50% almonds, 80 g of eggs (2 medium), 25 g of butter, 18 g of sifted flour, 1.25 g of baking powder, 10 g of raw hazelnut powder, pinch of sea salt. Cut the almond paste into small pieces and soften it in the microwave if needed. Mix the almond paste and eggs in a mixer, then beat for 5 minutes until it resembles the texture of mayonnaise. Melt the butter and then incorporate it into the previous mixture. Next, add the flour and sifted baking powder if possible, then the hazelnut powder and a pinch of sea salt. Bake for 10 minutes at 175°C. Once cooled, cut it using the top of the mold.

To finish Assembly: Place the star mat (or another if you have one) in the mold. Add the ends of the silicone log. Fill half of the log with the whipped white chocolate ganache. Unmold the pineapple insert and position it exactly in the center and upright. Add ganache up to 1 cm from the top, then place the previously cut Genoise. Press down firmly and freeze for a minimum of 12 hours. Carefully unmold! Let it thaw for 1 hour at room temperature or, as I prefer, 2 hours in the fridge!