- Dessert : Chocolate Chesnut Yule Log

Ingredients:

2.8 oz (3/4cup + 1Tbsp / 80g) ground hazelnuts
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar
Vanilla Mousse:

2/3 cup (160g) heavy cream (35% fat content)
2/3 cup (160g) whole milk
1 vanilla bean
4 medium-sized egg yolks
3 oz (6 Tbsp / 80g) granulated sugar
3 Tbsp (25g) cornstarch, sifted
4g / 2 tsp powdered gelatin or 2 sheets gelatin

Dark Chocolate Ganache insert:

1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

Feuillantine insert:

3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline (or bring 1/2 cup of sugar to an amber caramel and spread it on 1/2 cup almonds and ground until fine)
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K
Melt the chocolate and butter in a double boiler.Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.
For the raspberry log: replace the milk chocolate with white.

Chestnut Creme Brulee:

1 cup (230g) heavy cream
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1/2 cup chesnut puree

Dark Chocolate Icing:

4g / 2 tsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water1/3 cup (30g) unsweetened cocoa powder

How to do it:

1.Mix the hazelnuts and the confectioner's sugar.

2.Sift the flour into the mix.

3.Beat the eggs whites, gradually adding the granulated sugar until stiff.

4.Pour the hazelnut mixture into the egg whites and blend delicately with a spatula.

5.Grease a piece of parchment paper and line your baking pan with it. Spread the butter on a piece of parchment paper.

6.Pour the milk and 2/3 cup cream into a saucepan.

7.Split the vanilla bean in half, scrape the seeds from the vanilla bean halves into milk and put the vanilla bean in as well.

8.Heat to boiling, then turn the heat off, cover and let infuse for at least 30 minutes. Then remove the vanilla bean.

9.Beat the egg yolks with the sugar until white, thick and fluffy.

10.Add the cornstarch, beating carefully to ensure that there are no lumps.

11.While whisking vigorously, pour some of the milk into the yolk mixture to temper it. Put infused milk back on the stove on medium heat.

12.Pour yolk mixture back into the milk while whisking vigorously. Keep whisking vigorously until mixture thickens considerably.

13.As soon as the mixture starts to boil, leave on for only 2 more minutes. Add the gelatin and let it melt completely, stirring once or twice. Divide the batter in two equal parts
14.Make a caramel using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber colour.

15.While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth. Add the softened butter and whip hard and fast.