Chestnut and praline Christmas log

In a container, pour the hazelnut powder and sift the chestnut flour over it. Mix these dry elements with a spatula.

At the end of ten minutes, the mixture based on eggs has bleached and taken volume. Stop the mixer, and remove the whisk.

Carefully pour half of the hazelnut / chestnut flour mixture over the whipped eggs, and mix gently with a spatula by regular turn the bowl.

Incorporate the second part of the dry elements in the same way. You must obtain a homogeneous preparation.

On a 40 x 30 cm baking sheet covered with baking paper, pour the cookie dough that you spread evenly over 2/3 of the baking sheet using a palette.

Place for cooking, in an oven preheated to 180 ° C, cook the biscuit for about 12 minutes while monitoring the cooking regularly.

Take out of the oven, remove the biscuit on a gille and let it cool. The quantity of biscuit is greater than our needs, but allows a quality result!

For the raisins macerated in rum, pour the water into a saucepan, add the sugar, mix and bring to the boil. Let cool.

When the syrup has cooled, add the rum (or vanilla) and raisins. Mix and let macerate for 24 hours.

For the praline crunch, pour the melted chocolate into the praline, add the flaky flakes and mix everything together using a spatula.

Trace the dimensions it mold on a sheet of baking paper using a pencil.

Turn the baking paper over on a baking sheet and place the crunchy praline in the middle. Using a palette and a triangle, spread it out, leaving a 1cm all round on each side.

Place the crunchy praline in the freezer for later handling.

After 24 hours of maceration, put the macerated grapes to drain. Let them drain as much as possible. Save the syrup for the rest of the recipe.

For the chestnut mousse, start by softening the gelatin in cold water. Gradually heat the chestnut cream using the microwave on low power.

Using the whisk, work the chestnut cream, then add the softened and squeezed gelatin. Mix vigorously.

Pour the liquid cream into the well cold bowl of the mixer, then using the whisk, gradually whip it into a whipped cream. Gently at first to avoid splashing.

When the cream is well mounted and firm, stop the mixer. Incorporate a third of the whipped cream into the chestnut cream, then mix vigorously with a whisk by hand.

Pour this mixture to the remaining whipped cream, then mix gently with a whisk, moving from the bottom of the container to the surface of the mousse.

Take Christmas log mold. Garnish half with chestnut mousse, and distribute it well using a palette to avoid air bubbles.

Distribute half of the macerated grapes. Using a palette, push them lightly into the cream. Garnish again with chestnut mousse, leaving room for praline crunch.

Distribute the rest of the macerated grapes (keep 10!) Over the entire surface. Place the crunchy praline on top and press lightly so that the mousse rises on the sides.

Remove the leaf from the chestnut cookie. Cut a strip of 30 cm by 8 cm. Save the cookie scraps for another recipe or just for breakfast.

Soak the rum syrup cookie using a brush. Distribute the remaining chestnut mousse over the crisp, place the cookie strip on top and press lightly.

Place this chestnut log in the freezer for at least 4 hours.

For the almond tiles, pour the egg whites into a bowl, add the sugar, then mix with a whisk. Add the flour and mix also.

Pour in the melted butter, mix, then finish by incorporating the slivered almonds using a spatula. Grease a baking sheet with a brush and little melted butter.

Drop in piles of almond mix about 2 inches apart, about a teaspoon each time.

Using a 5 cm diameter cookie cutter, spread each heap inside to give it a very round and regular shape. You will need about two baking sheets.

For cooking, bake the almond tiles in an oven at 180 ° C until completely colored. You should stay near the oven to monitor the cooking regularly.

Remove from the oven, take off the almond tiles using a triangle, and let them cool on a rack.

After freezing, unmold the chestnut log using a small kitchen torch to heat the mold. Cut off the ends using a knife dipped in hot water.

Place the chestnut log on a cardboard or presentation tray. Slightly cut the almond tiles to get a straight edge, then place them on the sides of the log.

For decoration, use the few remaining raisins and chocolate decor for example (See my video on the subject). Let your imagination run free !