Pistachio cherry Christmas log

In a container, pour the ground hazelnuts. On top, sift the icing sugar with the flour. Mix these dry elements together using a spatula.

When the whites are well meringued, count about 10 minutes, remove the whisk. Pour half of the hazelnut powder mixture, then mix gently with a spatula.

Pour in the rest of the dry elements, then continue mixing, always with a gesture that goes from the bottom of the tank and goes up to the surface. Remember to turn the bowl also during mixing.

On a baking sheet covered with baking paper, spread the hazelnut dacquoise on 2/3 of the width of the baking sheet. Use a palette.

Use the edges of the plate as a support and turn the plate regularly to have an even thickness. Bake the hazelnut dacquoise for about 15 minutes in an oven preheated to 180 ° C.

Take out of the oven, remove the hazelnut dacquoise on a rack to let it cool.

For the pistachio mousse, start by softening the gelatin leaves in cold water.

In a saucepan, pour the milk, add 1/4 of the caster sugar, as well as the pistachio paste. Mix with a whisk and bring to a boil.

In a bowl, pour the egg yolks, add the rest of the sugar, and whisk the whole thing. Then add the cornstarch and mix as well.

When the pistachio milk is boiling, pour it over the egg yolks while stirring, then transfer everything to the saucepan.

Cook this pistachio cream by first coming to the boil, then from the first broths, continue cooking for 30 seconds while mixing with the whisk.

Off the heat, add the softened and drained gelatin and mix with the whisk. Remove the cream in a container, cover with cling film and let cool in the refrigerator.

Pour the very cold liquid cream into the bowl of the mixer, also very cold, install the whisk and start to whip gently, then gradually accelerate.

When the whipped cream is well mounted and firm, stop the mixer. Take the cooled pistachio cream and mix it a little using the whisk.

Add 1/3 whipped cream to start, mix vigorously with the whisk, then add the remainder which you incorporate delicately this time to maintain volume.

We are going to use a log mold that is 30 cm long by 8 cm wide. Start by spreading the pistachio mousse over 1/3 of its height using a palette.

Over the entire surface of the pistachio mousse, distribute well-drained and halved morello cherries. Leave the mold aside for now.

Take the hazelnut dacquoise, remove the sheet, then cut two strips 30 cm long, and 4.5 cm then 7 cm wide. Keep the rest of the dacquoise for another recipe.

Take the log mold and place the narrowest strip of hazelnut dacquoise. Press lightly to flatten it. Garnish with the pistachio mousse, leaving 1 cm empty.

Even out using a palette, sprinkle again with morello cherries cut in half. Cover them with a little pistachio mousse and place the widest strip of dacquoise.

Press gently for a smooth surface. This is the bottom of your cherry pistachio log. Place this log in the freezer until completely frozen (about 4 hours)

After freezing, unmold the pistachio cherry log using a small kitchen blowtorch. Place it on a platter and freeze again.

For the icing, start by pouring the grape seed oil into the melted milk chocolate at a temperature of 35 ° C, then mix with a spatula.

Add the chopped toasted almonds, then mix. Place the frozen log on a wire rack, then using a pallet, place icing on the sides starting at the bottom.

The goal is to have an icing that is not regular, in the shape of a wave, and to leave the top of the log with the pistachio mousse visible.

Peel the log off the grid by sliding a pallet underneath, and place it on your worktop.

Using a large knife dipped in hot water, then wiped dry, cut the ends of the log, taking care not to break the chocolate crust.