Europe 1 12:51 p.m., December 18, 2021
Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.
For 6 to 8 people
24 spoon cookies
120 g of water
100 g sugar
1 g of agar-agar
2 tablespoon of orange blossom
Chocolate ganache and assembly
180 g of liquid cream
80 g of milk chocolate
100 g dark chocolate
3 clementine
Decoration
80 g of melted chocolate in a bain-marie
Clementine quarter
QS Toasted Buckwheat
Pieces of meringue
Preperation
Biscuit
Bring the water, sugar and agar-agar to a boil
off the heat, pour the orange blossom.
On your work surface place a sheet of cling film about 30 cm by 30 cm
Soak your spoon cookies in the still lukewarm syrup.
Place them on the cling film, making three strips of 6 so as to form a rectangle.
Squeeze them well and put them next to each other.
Let cool.
Ganache and assembly
Bring the liquid cream to a boil.
Pour this hot liquid cream over the two chocolates, mix with a spatula so as to melt the chocolate.
Reserve 60 g of this ganache for the final decoration.
Spread the remaining chocolate ganache on the soaked and cold cookies.
Put clementine quarters on the surface.
Using the cling film, roll the spoon biscuit from bottom to top so as to obtain a cylinder like a log.
tighten everything and close both ends.
Keep in the fridge for at least 1 hour so as to set the chocolate ganache.
Decoration and finishing
Once the log is cold, remove the cling film.
With a brush, make waves of melted chocolate in a bain-marie on the top of your log.
Brush on the sides with chocolate and add a little buckwheat.
On top add clementine quarters, and pieces of meringue