Chestnut and praline Christmas log

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!
Category : Christmas recipes
Difficulty : Confirmed
Servings : 10 personnes
Preparation time : 2 hours
Cooking time : 12 minutes
Rest time : 6 hours
Total time : 2 hours 15 minutes
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5 de 1 vote

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.
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