The pear chocolate christmas log is a pure delight … Imagine a chocolate mousse truffled with pears caramelized with honey, all in a case with hazelnuts, one in saliva already !
Pear chocolate Christmas log
- Christmas log mold 35 cm (length) x 9 cm (width) x 6.5 cm (height)
Hazelnut biscuit :
- 3 egg yolks
- 80 g caster sugar
- 3 eggs
- 80 g cake flour
- 50 g hazelnut meal
Caramelized pears :
- 300 g pears in light syrup
- 50 g honey
Chocolate mousse :
- 4 eggs
- 70 g caster sugar
- 100 g dark chocolate 64% cocoa
- 12 g unsweetened cocoa powder
- 65 g butter
- 250 g whipping cream (30% minimum fat)
Caramel glaze :
- 270 g caster sugar
- 90 g water
- 270 g whole liquid cream
- 6 gelatin leaves 2 g each
- To make this pear and chocolate Christmas log, let's start with the hazelnut biscuit. Break the eggs in the bowl of the mixer, add the egg yolks and the caster sugar. Mix and whip. The mixture will whiten and become smooth.
- Sift the flour, add the ground hazelnuts, mix together, and finally incorporate everything into the egg and sugar mixture, delicately with a spatula while turning the bowl.
- Spread the hazelnut cookie on a sheet of baking paper with the help of a palette.
- Bake the biscuit in an oven at 195 ° C for about 10 to 12 minutes while monitoring the cooking regularly.
- For the pears caramelized with honey, drain the pears and save the juice for later. Cut them into not too fine pieces, add 50 g of liquid honey and mix with your fingertips.
- Leave the caramelized pears in the oven for 30 minutes at 210 ° C.
- For the chocolate mousse, start by whipping the cream. Make sure to put the bowl, the whisk and the cream in the refrigerator in advance so that all the elements are very cold.
- When the cream is firm, stop the mixer and put the cream in a container that you put in the refrigerator for the moment.
- In a small saucepan, pour the sugar, adding a little water and mix. Bring the syrup to a boil, and continue cooking up to 121 ° C using a thermometer.
- Break the eggs in the mixer bowl, mix for a few seconds and begin whip waiting for the sugar syrup is at 121 °C.
- Melt the chocolate with the butter in a double boiler or in the microwave on low power and gradually.
- When the sugar is at 121 ° C, pour it over the eggs while mixing, and let whip until completely cooled. Meanwhile, add the cocoa powder to the melted chocolate and mix.
- The mixture has completely cooled and blanched. Incorporate part in chocolate preparation, mix with a whisk, pour everything and finish mixing gently.
- Finally, add the whipped cream in two batches, mixing gently to maintain volume. Put this chocolate mousse in the refrigerator for 30 minutes.
- Take hazelnut cookie, remove the ends, then cut a first strip that can slip into the middle of the pear chocolate log.
- Start by putting a base of chocolate mousse in the log yule mold, up to halfway up. Soak the strip of biscuit with the juice of the pears, and place it upside down on the chocolate mousse.
- Soak it a second time on the other side. Cover with a little chocolate mousse, then scatter the honey caramelized pears. Cover again with the mousse, then smooth.
- Cut a strip of biscuit the width of log yule mold you are soaking, then place it on the log. Press lightly before soaking the underside as well.
- Put the pear chocolate log in the freezer for 5 or 6 hours so that it is completely set.
- You still have a little cookie and chocolate mousse left, it is always very complicated to make exactly the doses in pastry, but nothing is wasted, your family will be delighted !
- After freezing, unmold the log by heating it with a small torch, it is ideal, then put it back in the freezer.
- For the caramel icing, warm the cream first, then soften the gelatin in a bowl of cold water at the same time.
- When the cream is hot, continue with the caramel. To do this, pour the sugar into a saucepan, add the water, then bring everything to the boil.
- Then clean the edges of the pan with a brush and cold water. Continue cooking until the desired caramel color.
- Deglaze the caramel by pouring in the hot cream gradually, while stirring with a whisk. Remove the caramel from the heat, add the squeezed gelatin, mix and then pass the icing through a very fine colander.
- Let the caramel icing cool down to a working temperature of 27 ° C, which you control with a thermometer.
- Place the pear chocolate Christmas log on a raised rack, then when the icing is at temperature, pour it over the entire surface. Tap the grill lightly to remove any air bubbles.
- Put the log back in the freezer for 20 minutes to fix the icing.
- Then move the pear chocolate Christmas log on a presentation tray or a golden cardboard like here, then place the decoration according to your imagination. A chocolate decor is perfectly suited.
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