Pear and hazelnut log cake consisting of
– a crunchy praline layer,
– a hazelnut biscuit layer,
– a pear filling,
– a hazelnut mousse layer,
– white velvet spray,
– brown velvet spray.
Equipment used
– Winter Cottage Silikomart silicone log mould
– Ancel 210 bloom gelatine (gold quality)
– Silicone sponge cake mat for logs
– Kitchen thermometer
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Ingredients
Almond/hazelnut praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar
Pear filling
✔180g pear purée
✔80g diced pear
✔Vanilla powder
✔10g sugar
✔1g NH pectin
✔4g gelatine
Hazelnut biscuit
✔65g hazelnut powder
✔50g caster sugar
✔15g flour
✔30g melted butter
✔2 egg yolks
✔2 egg whites
Praline crunch
✔60g praline
✔45g white chocolate
✔30g crêpes dentelles
Hazelnut mousse
✔165g praline
✔135g single cream
✔2 egg yolks
✔200g very cold single cream
✔15g caster sugar
✔5.5g gelatine
Brown velvet spray
White velvet spray
The recipe
Almond/hazelnut praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar
Spread the hazelnuts and almonds on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of baking paper and leave to cool. Rub the hazelnuts to remove as much of the skin as possible, then place them in a blender with the almonds and the chopped caramel and blend until you have a praline mixture. Store in a sealed container. You will have some praline left over to use in other recipes.
Pear filling
✔180g pear purée
✔80g diced pear
✔Vanilla powder
✔10g sugar
✔1g NH pectin
✔4g gelatine
Place the gelatine leaves in a large bowl of cold water.
Cut 80g of pear into small cubes, then fry them for a few minutes in a pan with a little vanilla powder. Set aside.
Blend 180g of ripe pear with a little lemon juice. In a small bowl, mix the sugar and pectin.
Heat the blended pear in a small saucepan. When it comes to the boil, add the sugar and pectin mixture and stir for 2 minutes. Remove from the heat and add the well-drained gelatine. Stir.
Add the diced pears. Stir.
Pour into your insert mould. Place in the fridge for 1 hour to allow the gelatine to set, then transfer to the freezer.
Crunchy praline
✔60g praline
✔45g white chocolate
✔30g crêpes dentelles
Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of baking paper into a rectangle and place in the freezer for a few minutes. Cut out a rectangle measuring approximately 17.5cm x 7.5cm. Set aside in the freezer until ready to assemble.
Hazelnut biscuit
✔65g hazelnut powder
✔50g caster sugar
✔15g flour
✔30g melted butter
✔2 egg yolks
✔2 egg whites
In a bowl, mix the 2 egg yolks with the caster sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the 2 egg whites with a mixer. Gently fold them into the mixture using a spatula. Pour the biscuit mixture onto a baking tray lined with baking paper. I used a silicone mould here. Bake the biscuit for about ten minutes at 180°C. The biscuit should come out golden brown.
Remove from the tin, leave to cool, then cut the sponge to the size of your log mould.
Prepare a syrup: bring 25g of water and 25g of sugar to the boil in a small saucepan. Remove from the heat and add the alcohol. Brush the syrup over the top of the sponge. Keep the remaining syrup to soak the other side of the sponge when assembling.
Hazelnut mousse
✔165g praline
✔135g single cream
✔2 egg yolks
✔200g very cold single cream
✔15g caster sugar
✔5.5g gelatine
Soak the gelatine leaves in very cold water. In a bowl, mix the egg yolks and caster sugar.
In a saucepan, heat the 135g of single cream. Pour the hot cream over the previous mixture, stir and return everything to the saucepan. Cook, stirring constantly, until it reaches 82°C.
Remove from the heat, add the drained gelatine and the hazelnut/almond praline. Mix well and set aside.
Whip the well-chilled liquid cream with an electric mixer and fold it into the cooled mixture.
Assemble your Yule log.
Montage
Fill the Silikomart mould halfway with hazelnut mousse, making sure to cover all the edges.
Add the pear insert.
Add a little mousse.
Add the biscuit, with the soaked side facing inwards. Soak the other side of the biscuit with the remaining syrup.
Finish with the praline crunch. Place in the freezer overnight.
The next day, remove the log from the mould and immediately apply the brown velvet spray, then the white velvet spray, only on the top of the log.
Chill for at least 6 hours.
