Three chocolate log
– a hazelnut biscuit,
– a crunchy biscuit,
– a white chocolate mousse,
– a milk chocolate mousse,
– a dark chocolate mousse,
– a milk chocolate mirror glaze.
Material used
– Silicone log mould – small model – 18 x 8 cm – Silikomart
– Ancel 210 bloom gelatine (gold quality)
– Plate for dune-shaped log end (meilleurduchef)
Ingredients
Basic custard
✔milk
✔egg yolks
✔caster sugar
✔Vanilla powder or vanilla pod
Mirror glaze (the day before)
✔sugar
✔glucose
✔water
✔milk chocolate
✔liquid cream 30% MG min.
✔leaves of gelatine
Hazelnut biscuit
✔65g icing sugar
✔1 egg
✔65g hazelnut powder
✔20 g butter
✔15g flour
✔15g caster sugar
✔2 egg whites
Praline crisp
✔milk chocolate
✔hazelnut/almond praline
✔crêpes dentelles
White chocolate mousse
✔hot custard
✔white chocolate Zephyr
✔liquid cream
✔ leaf of gelatine
Milk chocolate mousse
✔hot custard
✔milk chocolate
✔liquid cream
✔leaf gelatine
Dark chocolate mousse
✔hot custard
✔dark chocolate
✔liquid cream
✔sheet gelatine
The recipe
Basic custard
✔milk
✔egg yolks
✔caster sugar
✔Vanilla powder or vanilla pod
In a saucepan, pour and heat the milk with the vanilla. In a bowl, pour the yolks and powdered sugar. Mix well. Pour the hot milk over the yolks and mix well before returning the mixture to the pan. Heat over medium heat, stirring constantly, without exceeding 85°C. Set aside.
Hazelnut biscuit
✔65g icing sugar
✔1 egg
✔65g hazelnut powder
✔20g butter
✔15g flour
✔15g caster sugar
✔2 egg whites
Melt the butter in a small saucepan until it has a nice golden colour. Set aside. 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 marysee. 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 into a 6X17 cm rectangle. Set aside.
Praline crisp
✔milk chocolate
✔hazelnut/almond praline
✔crêpes dentelles
Melt the milk chocolate. Add the praline. Mix. Finally add the crumbled crêpes dentelles. Mix gently. Spread on the hazelnut biscuit and put in the freezer.
Whip the 300 g of cream with a minimum of 30% fat content with an electric mixer. Set aside in a cool place.
White chocolate mousse
✔hot custard
✔white chocolate Zephyr
✔liquid cream
✔ leaf of gelatine
In a bowl of cold water, soften the gelatine sheet. Heat the custard in a saucepan. Remove from the heat and add the wrung-out and softened gelatine. Stir to combine. Pour over the melted white chocolate. Add and gently stir the 100g of whipping cream with an electric mixer. Pour into the Silikomart log mould and place in the freezer for 15 minutes so that the mousse hardens.
Milk chocolate mousse
✔hot custard
✔milk chocolate
✔liquid cream
✔leaf gelatine
In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the custard. Off the heat, add the wrung out and softened gelatine. Stir to combine. Pour over the melted milk chocolate. Add and gently stir the 100g of whipping cream with an electric mixer. Pour into the Silikomart log mould, over the white chocolate mousse and place in the freezer for 15 minutes to harden.
Dark chocolate mousse
✔hot custard
✔dark chocolate
✔liquid cream
✔sheet gelatine
In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the custard. Off the heat, add the wrung out and softened gelatine. Stir to combine. Pour over the melted dark chocolate. Add and gently stir the 100g of liquid cream whipped with an electric mixer. Pour into the Silikomart log mould, over the milk chocolate mousse. Add the hazelnut biscuit with the crunchy side facing inwards and place in the freezer overnight.
Mirror glaze (the day before)
✔sugar
✔glucose
✔water
✔milk chocolate
✔liquid cream 30% MG min.
✔leaves of gelatine
In a saucepan heat the sugar, water and glucose. Off the heat add the wrung out and softened gelatine. Pour this mixture over the previously melted chocolate. Stir well. Add the liquid cream. Use the hand blender to obtain a homogeneous mixture and place the mixture in the fridge.
The next day, take the log out of the freezer and apply the icing, which should be brought to around 35°C.
I decorated with cocoa nibs, the number 2023 in edible gold powder stamped on the icing and two log ends made of milk chocolate. Place in the fridge for at least 5 to 6 hours before eating.
Your achievements
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