Royal chocolate log composed of
– a hazelnut dacquoise biscuit,
– a praline crunch,
– chocolate mousse,
– brown velvet spray.
Material used
– Silicone log mould – small – 18 x 8 cm – Silikomart
– Ancel 210 bloom gelatine (gold quality)
– Pre-printed thermoformed mould – 2 colour log kit (meilleurduchef)
– Brown velvet spray
Ingredients
Hazelnut dacquoise (the day before)
✔egg whites
✔sugar
✔hazelnut powder
✔icing sugar
Hazelnut/almond praline (the day before)
✔Hazelnuts
✔Almonds
✔Caster sugar
+Brown velvet spray
Crunchy (the day before)
✔Praline
✔Milk chocolate
✔Crêpes dentelles
Chocolate mousse
✔Milk
✔1 yellow
✔Powdered sugar
✔Dark chocolate
✔liquid full cream with a minimum of 30% fat
✔gelatine
The recipe
Serves 4 to 6
Hazelnut dacquoise (the day before)
✔egg whites
✔sugar
✔hazelnut powder
✔icing sugar
Preheat the oven to 170°C. Sift together the hazelnut powder and icing sugar. Whisk the egg whites with the sugar. Gently fold in the powders. Pour into the tin and bake for 12 minutes. Allow to cool before cutting out a rectangle. Keep the scraps.
Hazelnut/almond praline (the day before)
✔Hazelnuts
✔Almonds
✔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.
Crunchy (the day before)
✔Praline
✔Milk chocolate
✔Crêpes dentelles
Mix the praline, melted milk chocolate and crêpes dentelles. Spread it on the hazelnut biscuit and put in the freezer.
Chocolate mousse
✔Milk
✔1 yellow
✔Powdered sugar
✔Dark chocolate
✔liquid full cream with a minimum of 30% fat
✔gelatine
Soften the gelatine sheet in a bowl of cold water. In a bowl, mix the egg yolk with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk and sugar mixture, stirring. Return the mixture to the saucepan over the heat and cook over a low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cold 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 halfway with chocolate mousse. Add the dacquoise scraps evenly. Finish with the remaining chocolate mousse and then finish with the biscuit covered with crumble, placing the latter inside. Place in the freezer overnight.
The next day, remove the log from the mould and immediately apply the brown velvet spray.
I decorated with log tips and bells made of dark chocolate. Place in the fridge for at least 4 to 5 hours before serving.
Your achievements
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