This chestnut and praline christmas log will be at the top for Christmas! On a base of hazelnut biscuit and chestnut flour, is associated a chestnut cream mousse truffled with raisins macerated in rum, accompanied by a crunchy praline. A delight to be enjoyed without holding back!
Chestnut and praline christmas log
- Christmas log mold 30 cm (length) x 9.5 cm (width) x 6.5 cm (height)
Hazelnut cookie :
- 2 eggs
- 2 egg yolks
- 70 g caster sugar
- 70 g chestnut flour
- 50 g ground hazelnut
Raisins macerated with rum :
- 15 cl water
- 150 g caster sugar
- 35 g dark rum
- 80 g golden raisins
Chestnut cream mousse :
- 300 g chestnut cream
- 3 gelatin leaves 2 g each
- 300 g whipping cream
Crispy praline :
- 200 g praline
- 65 g dark chocolate 50% cocoa
- 95 g puff cookie glitter In France, we call it "Gavottes"
Almonds Tiles :
- 100 g flaked almonds
- 85 g caster sugar
- 2 egg whites
- 20 g cake flour
- 15 g butter
- Make a chestnut and praline christmas log, start by breaking the eggs in the mixer bowl, add the yolks and caster sugar. start the beater with the whisk to whip this mixture.
- 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 !
The video is in French, but you can see the English subtitles.Remember to enable them in the YouTube settings.