Recette de BÛCHE MONT-BLANC par ALAIN DUCASSE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Separate the egg yolks from the whites. Beat the egg yolks with 82 g of sugar until pale and creamy.

Incorporate the flour, cornstarch, and potato starch into the egg yolk mixture.

Melt the butter and add it to the mixture, stirring well.

Whip the egg whites until soft peaks form, then gradually add 100 g of sugar until stiff peaks form.

Fold the egg whites into the yolk mixture gently until combined.

Pour the batter into a prepared baking sheet and bake until golden.

Prepare the meringue by whipping the 3 egg whites with 75 g of sugar until glossy, then pipe onto the baked cake and bake again until crisp.

Make the clémentine compote by cooking the clémentines with 100 g of sugar and pectine until thickened.

Mix the marron paste, cream, and rum together to create a filling.

Whip the cream and mascarpone together until soft peaks form, then fold in the remaining marron cream.

Assemble the log by layering the cake, filling, and compote, then roll it up and cover with the whipped cream mixture.

Decorate with marrons glacés, clémentine zest, and verveine.

Cooking Techniques

Spice Level:

Dietary

Allergens