Hazelnut and vanilla log with
– a joconde biscuit,
– a crunchy biscuit
– a vanilla mousse
– a hazelnut mousse insert,
– a hazelnut cream,
– a rocher glaze.
Material used
– Silicone log mould – small – 18 x 8 cm – Silikomart
– Ancel 210 bloom gelatine (gold quality)
– Plate for dune-shaped log end (meilleurduchef)
– Silikomart log insert mould
Ingredients
Hazelnut mousse
✔liquid cream
✔ hazelnut praline
✔gelatine
✔cold liquid cream
Hazelnut cream insert
✔1 leaf gelatine 2g
✔liquid cream
✔1 egg yolk
✔Sugar powder
✔Hazelnut praline
Joconde biscuit
✔Almond powder
✔Icing sugar
✔Eggs
✔Farina
✔Egg whites
✔Sugar powder
✔Praliné hazelnuts
✔Hazelnut praline flakes
Praline crisp
✔Milk chocolate
✔Crêpes dentelles
✔Hazelnut praline
Vanilla mousse
✔White chocolate
✔Liquid cream 30% MG
✔Gelatine
✔Vanilla bean
Rock icing
The recipe
Serves 4 to 6
Hazelnut mousse
Heat the liquid cream with the hazelnut praline. Mix well. Add the gelatine. Set aside. Whip the cream with an electric mixer. Add the warmed mixture. Fill the insert mould 3/4 full and place in the freezer. I reduced the size of my insert because I used a small log mould.
Creamy hazelnut insert
In a bowl, mix the egg yolk with the sugar. Bring the cream to the boil in a saucepan, remove from the heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until it reaches 82ºC. Remove from the heat and add the crushed gelatine. Pour the hot cream over the praline. Leave to cool, then pour into the insert mould and place in the freezer.
Joconde biscuit
Pour the almond powder, icing sugar, praline and flour into a bowl. Add the eggs. Mix well. In another bowl, beat the egg whites with an electric mixer. Fold them in with the caster sugar. Gently fold into the previous mixture. Pour into your baking tray, sprinkle with the hazelnut flakes and place in the oven at 180°C. Cut the biscuit into a rectangle.
Praline crisp
Mix all the ingredients and roll out between sheets of baking paper. Place in the freezer. Cut a rectangle to the size of your log.
Vanilla mousse
Heat the liquid cream. Pour over the melted white chocolate. Mix well. Add the gelatine, well wrung out and previously softened in a bowl of cold water. Set aside. Whip the cream with an electric mixer. Using a spatula, fold in the warmed mixture.
Assembly (the day before)
Place the joconde biscuit at the bottom of your mould, a little vanilla mousse, the frozen insert and then the biscuit with the crisp. Place in the freezer.
The next day, remove the log from the freezer and apply the rock icing.
I decorated it with two milk chocolate log ends. Chill for at least 6 hours.
