Cereal Milk Bavarois and cookie dough ganache cake log

Do you know how much I love cereal milk!? Hint: It’s a lot!

I think it could be one of my new addictions!

Today’s recipe is a twist on a classic Christmas form factor but with suitably sweet surprise. Let me show you how to create a cereal milk bavarois, cookie dough ganache, and cocoa biscuit covered with a super shiny mirror glaze!!

If you have a sweet tooth, this recipe is definitely for you!!

If you haven’t seen it already, I used the same cereal milk base recipe in one of my recent plated desserts, check it out here!

Cookie dough ganache

50 g Sugar
10 g Unsalted butter
200g White chocolate
140 g Whipping Cream
10 g vanilla paste/vanilla extract
20 g Invert sugar
40 g semisweet mini chocolate chips
Pinch of salt

Semi-melt the Chocolate in the microwave.
In a small pot make a dry caramel with the sugar, add butter and stir until combined, deglaze with the heavy cream and add invert sugar. Turn off the heat.
Pour the hot mix over the chocolate in 3 parts, mixing always with the help of a rubber spatula. Add vanilla extract and pinch of salt.
Once is well incorporated, pour it into a deep container, and emulsify with a hand blender.
Let cool the ganache and once it has reached 28 C add the mini chocolate chips, cover with plastic wrap to contact and let rest for 6 hours.

Cocoa biscuit

90 gr Egg whites
60 gr Egg Yolk
30 gr Cocoa Powder
100 gr Sugar

Pour the egg whites into a bowl, add the sugar and whip them well until a frothy mixture is obtained.
Add the egg yolks a little at a time and continuing to mix with a spatula, without knocking the air out of the egg withes.
Add the sifted cocoa, always mixing from bottom to top.
Transfer the mixture, spreading it, on a pan of about 20x30 cm covered with parchment paper, then bake in a preheated oven at 190 ° C for about 12-15 minutes.
Cut the biscuit in two parts: One 20x 20cm for the roll, then the leftover part for the base of the cake 10x20cm

Cereal Milk

800g Whole milk
200g Cornflakes

Preheat oven to 150°C
Spread corn flakes out in an even layer on a baking sheet. Toast the cornflakes in the oven for about 15 minutes. Cool completely.
Pour toasted corn flakes into a pitcher. Add in whole milk. Stir well. Let steep for 30 minutes.
Place a fine mesh sieve over a large bowl or pitcher. Pour milk through to separate the cereal from the milk. Press down on the cereal to squeeze out as much milk as possible. Discard cereal.

Cereal cream

400g Whipping Cream
100g Cornflakes

Preheat oven to 150°C
Spread corn flakes out in an even layer on a baking sheet. Toast the cornflakes in the oven for about 15 minutes. Cool completely.
Pour toasted corn flakes into a pitcher. Add in whipping cream. Stir well. Let steep for 30 minutes.
Place a fine mesh sieve over a large bowl or pitcher. Pour cream through to separate the cereal from the cream. Press down on the cereal to squeeze out as much cream as possible. Discard cereal.

Cereal Milk bavarois

8g gelatine leaves
40g water
250g Cereal milk
60g egg yolk
50g sugar
250g Cereal cream
1/4 vanilla pod

Soak the gelatine in a bowl of cold water.
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and reach the temperature of 82°C.
Take the leaf gelatine between your fingers and squeeze out all the excess water and place it in the mixture. Mix well. Strain through a fine sieve into a large heatproof bowl. Cover and let set until reach the temperature of 30°C.
Semi whip the cereal cream and add slowly add to the cream anglaise.

Mirror glaze recipe

120g Cocoa powder
180g Sugar
120g Double Cream
120g Water
10g Gelatine leaves + 50g Cold Water

1. Bloom the gelatine with the 50g of cold water.

2. With a hand blender, mix the water, sugar, sift cocoa powder and cream together.

3. Heat the mix until it start boiling.

4. Add the gelatine and mix again with the hand blender.

5. Remove from heat & let the glaze set overnight in the fridge.

6. Reheat the glaze to a temperature of 30°C before use.

Assemble the cake

1. Spread the cookie dough ganache on the cocoa biscuit, roll it and place in the freezer for about 1 hour.( you can prepare the roll in advance and leave in the freezer until you need)

2. Prepare the bavaroise and pour half in the mould.

3. Take the roll out of the freezer, place it on the bavaroise and pour over the rest of the bavaroise.

4. Place the cocoa biscuit over the bavaroise and freeze for at least 6 hours.

5. Make the mirror glaze and use once reach 30°C.

6. Unmould the log and place it on a wire rack, then glaze the cake log.

7. Let the cake defrost in the fridge.