Chestnut log composed of
– meringues,
– a chestnut insert,
– a vanilla mousse,
– a velvet caramel spray.
Material used
– Silicone log mould – small model – 18 x 8 cm – Silikomart
– Ancel 210 bloom gelatine (gold quality)
– Plate for the end of the log (meilleurduchef)
– Velvet caramel spray
Ingredients
Meringue
✔egg whites
✔caster sugar
✔icing sugar
Chestnut insert
✔chestnut paste
✔chestnut cream
✔butter
✔5g rum
✔Brisures de marrons glacés
Vanilla mousse
✔Cream
✔white chocolate zéphyr
✔gelatine
✔Vanilla pod
✔30% fat liquid cream
Velvet caramel spray
The recipe
Serves 4 to 6
Meringue
Beat the egg whites with an electric mixer. Gradually add the caster sugar and then the icing sugar. Poach the meringue on a baking tray lined with baking paper. I poached two rectangles smaller than my log mould 17cmx7cm and 16cmX6cm. Place in the oven at 90°C fanfare for two hours, then turn off the oven and let the meringue finish drying for another hour.
Chestnut insert
Mix the chestnut paste, chestnut cream, butter and rum. Fill a piping bag and poach on the smallest meringue. Add a few chestnut pieces on top and place in the freezer for at least 1 hour.
Vanilla mousse
In a bowl of cold water, place the gelatine leaves. In a small saucepan, heat the 100g of liquid cream with the scraped and split vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently.
You can get a 10% discount with the code « LESDELICES31 » when you buy your vanilla on the bourbon_noire website.
Assembly
Fill your mould with vanilla mousse halfway up the sides.
Add your meringue with the chestnuts (chestnuts to the inside). Add a little vanilla mousse again and finish with the second meringue. Place in the freezer overnight.
The next day, turn out your log and apply your velvet spray immediately. Add your log tips to the ends, on which I put a little melted chocolate to hold them. Place in the fridge for at least 6 hours while defrosting.
