Chestnut and vanilla log
– a praline crunch,
– a hazelnut cookie
– a chestnut insert,
– chestnut cream,
– chestnut glaze,
– vanilla mousse,
– mirror icing.
Material used
– Silicone log mould – small – 18 x 8 cm – Silikomart
– Ancel 210 bloom gelatin (gold quality)
– Dune-shaped log end plate (meilleurduchef)
– Silicone sponge mat for buche
– Kitchen thermometer
Ingredients
Almond/hazelnut praline
✔almonds
✔hazelnuts
✔sugar powder
Brown insert
✔100g chestnut paste
✔130g chestnut cream
✔Butter pomade
✔Rhum
Hazelnut biscuit
✔70g hazelnut powder
✔70g powdered sugar
✔Egg
✔Farina
✔Egg whites
✔levure
Praline crisp
✔Chocolat au lait
✔Crêpes dentelles
✔Praliné hazelnut/almond
Vanilla mousse
✔100g white chocolate
✔300g liquid cream 30% MG
✔3g gelatin
✔vanilla
Mirror glaze
The recipe
Hazelnut biscuit
✔70g hazelnut powder
✔70g caster sugar
✔Egg
✔Farina
✔Egg whites
✔yeast
Mix all ingredients together. Fill the sponge cake mat and place in the oven.
Cut the cookie to a size smaller than your mold.
Brown insert
✔100g chestnut paste
✔130g chestnut cream
✔Butter pomade
✔Rhum
Mix all the ingredients, fill a piping bag and poach on the cookie. Add pieces of marron glacé and poach a little chestnut cream. Keep in the freezer until ready to assemble.
Vanilla mousse
✔100g white chocolate
✔300g liquid cream 30% MG
✔3g gelatin
✔vanilla
Make a vanilla mousse.
Assembly
Fill silikomart mould with vanilla mousse. Add the chestnut-covered cookie. Top with mousse and finish with praline crunch. Place in the freezer overnight.
Prepare the mirror glaze and store in a cool place.
The next day, remove the log from the freezer, unmold and immediately apply the mirror icing when it reaches around 35-36°C.
I decorated with two dark chocolate log ends, marrons glacés and edible gold powder.
Chill for at least 6 to 8 hours.
