Vanilla and hazelnut log composed of
– a praline crunch,
– hazelnut cookie
– a vanilla chantilly,
– praline,
– hazelnut 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
Chantilly
✔gelatine foil
✔liquid cream
✔sugar powder
✔Vanilla
Hazelnut biscuit
✔Hazelnut powder
✔Sugar
✔Egg
✔Farina
✔Egg whites
✔Sugar powder
✔yeast
Praline crisp
✔Chocolat au lait
✔Crêpes dentelles
✔Praliné hazelnut/almond
Hazelnut mousse
✔White chocolate
✔Liquid cream 30% MG
✔Gelatine
✔praline
✔egg yolk
✔sugar powder
Mirror glaze
The recipe
Hazelnut biscuit
✔Hazelnut powder
✔Sugar
✔Egg
✔Farina
✔Egg whites
✔Sugar powder
✔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.
Poach the whipped cream and praline onto the cookie. Keep in the freezer until ready to assemble.
Hazelnut mousse
✔White chocolate
✔Liquid cream 30% MG
✔Gelatine
✔praline
✔egg yolk
✔sugar powder
Assembly
Fill the silikomart with hazelnut mousse. Add the cookie covered with chantilly and praline. Top with mousse and finish with praline crunch.
The next day, remove the log from the freezer and apply the mirror glaze.
I decorated with two milk chocolate log ends, hazelnuts and hazelnut skins.
Chill for at least 6 to 8 hours.
