Recipe made by Maëlig Georgelin
Pastry Au Petit Prince,
Relais Desserts
Etel, Auray, and Baud.

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Tayberry Confit (400g/sheet) :

  • Tayberry fruit puree 1000g
  • Sugar 400g
  • Pectin NH 18g
  • Sugar 100g


Chocolate Sacher Sponge (800g/sheet) :

  • Almond paste 50% 645g
  • Sugar 195g
  • Egg yolks 315g
  • Whole eggs 240g
  • Egg whites 390g
  • Sugar 195g
  • Flour T45 150g
  • Cocoa powder 75g
  • Coeur Guanaja 80% dark Chocolate 150g
  • Liquidbutter 150g


Tayberry Mousse (290g/Mini U Mould) :

  • Tayberry fruit puree 785g
  • Gelatine powder 200 bloom 22g
  • Water for gelatine 110g
  • Sugar 120g
  • Tayberry fruit puree 110g
  • Egg whites 66g
  • Whipped cream 625g


Tayberry Crémeux (240g/log) :

  • Tayberry fruit puree 330g
  • Gelatine powder 200 bloom 7g
  • Water for Gelatine 35g
  • Eggs 345g
  • Sugar 265g
  • Unsalted butter 510g


Tayberry Glaze :

  • Tayberry fruit puree 50g
  • Neutral glaze 500g


Dark Pink Glaze :

  • Water 125g
  • Sugar 300g
  • Glucose 300g
  • Sweetened condensed milk 200g
  • Gelatine powder 200 bloom 16g
  • Water for gelatine 96g
  • White chocolate (Ivory 35%) 210g
  • Red fat-soluble food colouring
  • Titanium Oxide


Chocolate Mousse - Grand Cru Manjari from Madagascar 64% (900g/Large U Mould) :

  • Cream 35% fat 615g
  • Whole milk 615g
  • Egg yolks 245g
  • Sugar 123g
  • Manjari 64% chocolate from Madagascar 1750g
  • Whipped cream 2250g


Tayberry Confit (400g/sheet) : 

  • Mix together Pectin NH and the second part of sugar.
  • Heat to 40°C the Tayberry puree and the first part of sugar.
  • Gradually add the sugar/pectin mixture, while whisking.
  • Bring to the boilfor 1minute while stirring.
  • Let cool and reserve at 4°C.


Chocolate Sacher Sponge (800g/sheet) :

  • In a mixer with the paddle attachment, mix the sugar and almond paste.
  • Little by little add the egg yolks.
  • Then add gradually the whole eggs without making lumps.
  • Whisk to get a ribbon texture.
  • Beat the egg whites and sugar until soft peaks.
  • Melt chocolate and butter at 45°C.
  • Put 1/3 of the beaten egg whites with the chocolate/butter mixture.
  • Add the almond mixture. Add sifted powders.
  • Add remaining beaten egg whites.
  • Spread 800g per sheet.
  • Bake at 180°C for 7 minutes (closed oven door).


Tayberry Mousse (290g/Mini U Mould) : 

  • Sprinkle gelatine over cold water and let stand.
  • Take 150g of the first part of puree and add the gelatine mass to melt. Pour over the rest of the puree.
  • Cook at 118°C the sugar and second part of puree. Pour over the egg whites to make an Italian meringue.
  • Make a whipped cream.
  • Mix the 3 mixtures.
  • Pour 290g per Mini U Mould.


Tayberry Crémeux (240g/log) :

  • Sprinkle gelatine over cold water and let stand.
  • In a bowl, mix the puree, gelatine mass, eggs and sugar.
  • Cook at 82°C in a double boiler.
  • Allow to cool to 40°C. Add the butter in pieces and blend with an electric mixer to optimize the emulsion.
  • Put 24 hours in the fridge.


Tayberry Glaze : 

  • Heat to 80°C.
  • Use with a spray gun.


Dark Pink Glaze : 

  • Cook the water, sugar and glucose at 103°C.
  • Pour over the condensed milk and the gelatine mass.
  • Pour over the chocolate, fat-soluble food colouring and titanium oxide as a ganache.
  • Blend with an electric mixer.
  • Use at 37°C.


Chocolate Mousse - Grand Cru Manjari from Madagascar 64% (900g/Large U Mould) :

  • Heat the cream and milk.
  • Mix the egg yolks and sugar.
  • Make a crème anglaise by cooking at 82°C.
  • Weigh out 1500g of crème anglaise.
  • Emulsify on the melted chocolate by pouring in minimum 3 times the crème anglaise onto the chocolate. Blend with an electric mixer to optimize the emulsion.
  • At 45°C, add the frothy cream.
  • Pour immediately into the mould.


Assembly :

  • Spread 400g of confit onto  each Sacher sponge sheet.
  • Stack the sheets and cut strips of 54 cm long and 5 cm wide.
  • Freeze.
  • Unmould the Tayberry mousse from the Mini U moulds. Centre on the stacked biscuits.
  • Using a pastry bag, spread irregularly the cremeux around the mousse, on the confit. Add dark chocolate crunchy pearls. Freeze.
  • Spray with Tayberry glaze. Freeze.
  • Make the chocolate mousse and pour 900g per Large U Mould. Add the insert. Smooth and freeze.
  • Unmould and glaze with dark pink glaze.
  • Spray again with Tayberry glaze.
  • Decorate with a dark chocolate triangle and a big Tayberry marshmallow covered with sugar.
  • Make irregular dark chocolate panels for log. 

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