Chocolate and praline log composed of
– a hazelnut biscuit,
– a praline crunch,
– a creamy praline insert,
– a chocolate mousse,
– a mirror glaze.
Materials used
– Silikomart log mould 25X9X7 cm (Lxlxh)
– Silikomart log insert mould
– Ancel 210 bloom gelatine (gold quality)
– Plate for log end (meilleurduchef)
Ingredients
Hazelnut biscuit (the day before)
✔65g icing sugar
✔1 egg
✔65g hazelnut powder
✔20g butter
✔15g flour
✔15g caster sugar
✔2 egg whites
Hazelnut praline (the day before)
✔150g hazelnuts
✔75g caster sugar
Praline crisp (the day before)
✔65g crêpes dentelles
✔60g milk chocolate
✔100g praline
Creamy praline insert (the day before)
✔2 sheets of gelatine 2g
✔200 ml cream
✔2 egg yolk
✔30g caster sugar
✔90g praline
Chocolate mousse (the day before)
✔2 x 2g gelatine leaves
✔3 egg yolks
✔30g caster sugar
✔160 ml milk
✔150 g dark chocolate
✔300 g cream
Chocolate icing (the day before)
✔90 g sugar
✔90 g glucose
✔50 ml water
✔90 g milk chocolate
✔60 ml unsweetened condensed milk
✔4 x 2g gelatine leaves
The recipe
Hazelnut biscuit (the day before)
✔65g icing sugar
✔1 egg
✔65g hazelnut powder
✔20g butter
✔15g flour
✔15g caster sugar
✔2 egg whites
Melt the butter. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for about 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it to fit your log mould.
Hazelnut praline (the day before)
✔150g hazelnuts
✔75g caster sugar
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts, rubbed to remove as much skin as possible, and the caramel cut into pieces in the bowl of a blender and blend until you have a praline.
Praline crisp (the day before)
✔65g crêpes dentelles
✔60g milk chocolate
✔100g praline
Mix the praline, melted milk chocolate and crêpes dentelles. Spread it on the hazelnut biscuit and put in the freezer.
Creamy praline insert (the day before)
✔2 sheets of gelatine 2g
✔200 ml cream
✔2 egg yolks
✔30g caster sugar
✔90g praline
In a bowl, mix the 2 egg yolks with the sugar until slightly white. In a saucepan, bring 200ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the hazelnut praline and mix. Fill the insert mould and place in the freezer for at least 4 hours.
Chocolate mousse (the day before)
✔2 x 2g gelatine leaves
✔3 egg yolks
✔30g caster sugar
✔160 ml milk
✔150 g dark chocolate
✔300 g cream
Soften the gelatine leaves in a bowl of cold water. In a bowl, mix the egg yolks with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk mixture, stirring. Place the mixture on the heat and cook over low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the dark chocolate, stirring with a whisk until melted. Set aside. Whip the cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time.
Assembly
Fill the log mould with the chocolate mousse. Add the insert and then finish with the biscuit covered with the crumble, placing the latter inside. Place in the freezer overnight.
Chocolate icing (the day before)
✔90 g sugar
✔90 g glucose
✔50 ml water
✔90 g milk chocolate
✔60 ml unsweetened condensed milk
✔4 x 2g gelatine leaves
In a saucepan heat the sugar, water and glucose. Off the heat add the wrung out and softened gelatine. Pour this mixture over the chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture and place it in a cool place. The next day, take the cake out of the freezer and apply the icing which has been brought to around 35°C.
I decorated it with two dark chocolate log ends, halved hazelnuts and edible gold leaf.
Your achievements
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