Mango caramel log cake

Recipe

Caramel glaze

ingredients	preparation
430g sugar 3piece(s) vanilla bean	Make a blond caramel with the sugar, add the vanilla pod and caramelise for 1 min.
380g cream	Add the cream and stir well until the caramel is melted.
380g water 20g corn starch 4g gelatin Q.S. yellow colourant powder	Mix the water and cornstarch, add to the caramel and cook until it thickens. Remove from the heat and add the gelatine and food colouring.
Apply at 36°C (97°F).

Mango cream

ingredients	preparation
150g mango(s)	Bring to the boil
20g fresh milk 70g lemon grass	Bring to the boil in a separate saucepan, add the lemongrass and leave to infuse overnight. Drain and bring to the boil again.
20g caster sugar 20g egg yolks 12g gelatin	Combine sugar and egg yolks in a thick bottom pan and cook at 85°C (185°F). Remove from the heat and add gelatine. Mix with the mango puree and milk.
165g whipped cream	Fold in
Spread in a 5/8 frame and freeze for 2 hours.

Chocolate cream

ingredients	preparation
130g milk 1300g cream 20g sugar	Combine and make a custard
70g egg yolks	Remove from heat and add.
12g gelatin	Add.
600g 823NV	Add the above mixture at 65°C (149°F)
900g 35% UHT cream	Beat until moderately stiff and fold in.

Chocolate sponge

ingredients	preparation
215g egg yolks 186g sugar	Combine and beat for 15 min.
64g butter 107g flour 43g CP	Add the boiling butter, then the sieved cocoa powder and fl our
214g egg white 57g sugar	Beat until stiff and add sugar. Pour cocoa mixture over the egg whites and mix carefully.
Bake in ring moulds for 35 min. at 170˚C (338°F) in a convection oven. Use a 0.8 mm layer of sponge per cake.

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