Recipes, Desserts

Borealis log cake

Borealis log cake

For 6/8 people

Difficulty : medium

Price : medium

Ingredients

For the Savoy cake batter

  • 160 g whole eggs
  • 140 g sugar
  • 80 g melted butter
  • 100 g flour
  • 55 g cornstarch
  • 5 g Louis François baking powder

For the coconut streusel

  • 62.5 g butter
  • 6.5 g brown sugar
  • 40 g almond powder
  • 22.5 g coconut powder
  • 47.5 g flour
  • 1 g fine salt

For the reconstituted coconut shortbread

  • 200 g coconut streusel
  • 42.5 g Cacao Barry Satin white chocolate
  • 37.5 g Cacao Barry almond praline
  • 20 g Cacao Barry feuillantine

For the açaí insert Les vergers Boiron

  • 120 g açaí purée Les vergers Boiron
  • 24 g lime purée Les vergers Boiron
  • 22.5 g sugar
  • 1 g Louis François pectin NH nappage
  • 93.5 g IQF red berry mix Les vergers Boiron
  • 24.5 g Louis François gelatin mass

For the coconut confit

  • 150 g coconut cream Les vergers Boiron
  • 18 g sugar
  • 3.5 g Louis François pectin NH nappage
  • 7.5 g Louis François gelatin mass

For the açaí creamy filling

  • 166 g açaí purée Les vergers Boiron
  • 5 g lime purée Les vergers Boiron
  • 50 g water
  • 65 g sugar
  • 3.5 g Louis François pectin NH nappage
  • 11 g cornstarch
  • 32.5 g unsalted butter
  • 15 g Louis François gelatin mass

For the coconut mousse

  • 220 g coconut cream Les vergers Boiron
  • 20 g sugar
  • 180 g whipped cream
  • 30 g Louis François gelatin mass

For the neutral glaze

  • 250 g neutral glaze
  • 25 g glucose syrup
  • 25 g water

Using a mixer and a whisk, beat the eggs with the sugar until a ribbon-like texture is obtained.

Add the warm melted butter and gently fold in the powders previously mixed using a spatula.

Pour the batter into a 40x30 cm sponge cake mold, previously greased and lined with parchment paper, and sprinkle with coconut powder.

Bake at 160°C for 25 to 30 minutes. Unmold the cake after cooling and cut a strip 28 cm long and 6.5 cm wide.

Set aside for assembly.

Using a mixer and a paddle attachment, mix all the ingredients together until a sandy texture is obtained.

Transfer onto a baking mat and bake at 160°C for about 15 minutes. Set aside in a dry place.

Melt the chocolate, then incorporate the praline, followed by the feuillantine and the streusel. Mix everything together, then spread between 2 sheets of parchment paper to about 2.5 mm thickness.

Once cooled, cut a strip 30 cm long by 8 cm wide.

Set aside for assembly.

Heat the purées together, sprinkle in the sugar and pectin mixture, then bring to a boil.

Stop cooking and add the IQF mixture, followed by the gelatin mass, before pouring everything into a 30×4 cm round stainless steel log insert mold.

Keep refrigerated at sub-zero temperature.

Heat the coconut cream in a saucepan and mix the powders.

Pour the powders over the heated purée and cook to a boil for 2 minutes.

Add the gelatin mass at the end of cooking and pour the mixture into the insert mold directly over the açaí & red berry insert.

Keep refrigerated at sub-zero temperature.

Heat the purées in a saucepan.

Mix all the powders together and add them to the hot liquid while stirring. Add the gelatin mass at the end of cooking. Cool to 40°C and add the butter using an immersion blender.

Pour the creamy mixture over the coconut confit to complete the insert.

Keep the remaining creamy mixture refrigerated for assembly.

Heat half of the coconut cream with the sugar to dissolve the gelatin mass, then transfer and add the remaining coconut cream.

Once the mixture reaches 26°C, gently fold in the whipped cream using a spatula.

Set aside for assembly.

Heat all the ingredients in a saucepan to fluidify, and use with a spray gun at the time of finishing the log cake.

ASSEMBLY

Smooth the remaining açaí creamy filling with a whisk and transfer to a piping bag fitted with a plain tip. Pipe the creamy filling onto a decorative sheet for the log mold (covering every other wave) and place the sheet into the 30×8 cm round stainless steel mold. Freeze for a few minutes.

Then pour the coconut mousse into the mold until halfway, place the insert in the center pressing gently, cover again with a thin layer of coconut mousse, then place the Savoy cake, and finally the reconstituted shortbread to finish. Freeze the log.

Unmold the log, then spray the glaze with a spray gun to add a thin shiny layer. Decorate with white chocolate pieces previously sprinkled with coconut powder and blackcurrant powder.

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A recipe by :

Corentin MAGNIN

Corentin Magnin, passionate about pastry from a young age, began his career at 20 and quickly became the head pastry chef at Maison Rostang. After working as a trainer at UTEC Emerainville, he joined Les Vergers Boiron in 2024 as France’s head chef.

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