Chestnut log composed of
– a crunchy praline,
– a hazelnut biscuit,
– a pear mousse,
– a chestnut mousse,
– a chocolate mirror glaze.
Equipment used
– Silicone log mould – small model – 18 x 8 cm – Silikomart
– Ancel 210 bloom gelatine (gold quality)
– Log end plate (annikids)
– Silicone sponge cake mat for logs
– Kitchen thermometer
(links remunerated by Amazon)
Ingredients
Almond/hazelnut praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar
Pear mousse
✔120g blended pears
✔65g diced pears
✔3g gelatine
✔125g single cream
Crunchy praline
✔40g white chocolate
✔60g praline
✔30g crêpes dentelles
Chestnut mousse
✔200g chestnut cream
✔190g single cream (150+40)
✔4g gelatine
Syrup
✔25g water
✔25g caster sugar
✔Alcohol
Mirror glaze
✔70g water
✔110g caster sugar
✔20g glucose
✔78g gelatine
✔50g white chocolate
✔50g milk chocolate
✔30g praline
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 mousse
✔120g blended pears
✔65g diced pears
✔3g gelatine
✔125g single cream
Peel and finely dice a pear.
In a saucepan, heat the diced pears with a little vanilla powder for a few minutes. Set aside.
Heat the pear purée (blended ripe pears or blended pears in syrup) in a saucepan for a few minutes over low heat so that the water evaporates a little. Remove from the heat and add the drained and softened gelatine, stirring well. Set aside.
Whip the well-chilled liquid cream with a minimum fat content of 30% using an electric mixer. Add the warmed pear purée. (T<approx. 30°C so that the whipped cream does not collapse).
Pour into a log mould. Spread the diced pear over the top, pressing it in. Smooth with an offset spatula and set aside in the freezer.
Crunchy praline
✔40g white chocolate
✔30g crêpes dentelles
✔50g hazelnut/almond praline
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.
Chestnut mousse
✔200g chestnut cream
✔190g single cream (150+40)
✔4g gelatine
Soften the gelatine leaves in a bowl of cold water.
Heat 40g of single cream in a saucepan with 200g of chestnut cream. Remove from the heat and add the softened and squeezed gelatine.
Whip the remaining single cream (150g), which should be very cold, with an electric mixer. Gently fold it into the previous mixture when it has cooled to below 30°C.
Proceed with assembly.
Assembly
Fill the Silikomart mould halfway with brown mousse.
Add the pear mousse insert.
Add a little chestnut mousse.
Finish with the hazelnut biscuit, which has been brushed with syrup (alcohol-based for me on both sides).
Finish with the praline crunch. Place in the freezer overnight.
Mirror glaze
✔70g water
✔110g caster sugar
✔20g glucose
✔78g gelatine
✔50g white chocolate
✔50g milk chocolate
✔30g praline
Place the gelatine sheets in a large bowl of cold water.
In a fairly tall container, add 50g milk chocolate and 50g white chocolate. Melt them in the microwave.
In a saucepan, heat 110g caster sugar, 70g water and 20g glucose until it reaches a rolling boil, approximately 103°C.
Remove from the heat and add the drained and softened gelatine. Mix.
Then pour this mixture over the melted chocolate. Stir well. Finally, add the 70g of single cream (30% fat) and the praline. Use a hand blender to achieve a smooth mixture. Be careful to tilt your bowl when you immerse your blender to incorporate as little air as possible. Also run your blender at low speed to limit the formation of bubbles.
Cover your bowl with cling film and place in the fridge.
The next day, remove the log from the mould and immediately apply the mirror glaze, which has been brought to 35°C. Add the two ends of the log and decorate your log.
Place in a cool place for at least 6 to 7 hours.
