Chestnut, pear and cinnamon log

Recipe for Serving ten people

sicoly recipe Chestnut, pear and cinnamon log
Sicoly chef recipe idea Dorner brothers

Recipe idea

Dorner Frères​



No added sugar frozen Williams pear purée - France
Frozen chestnut purée

For the chestnut


ingredients :

  • 320 g Eggs
  • 320 g Icing sugar
  • 800 g Chestnut paste
  • 240 g Hazelnut powder
  • 120 g Chestnut flour
  • 20 g Baking powder
  • 10 g Vanilla
  • 360 g Butter
  • 400 g Chestnut pieces

process :

In the bowl of the mixer, whisk together the sugar, eggs and chestnut paste. Add the chestnut flour, almond  powder and baking powder. Add the vanilla and then the butter. Finish by adding the chestnut pieces.

Bake at 160°C for 16-17 minutes.

For the reconstituted


ingredients :

  • 100 g Butter
  • 80 g Brown sugar (cassonade)
  • 120 g Almond powder
  • 100 g Flour
  • 135 g Dulcey chocolate

process :

Cream the butter. Mix together with brown sugar, almond powder and flour.

Bake at 150°C for 15 minutes.

Once cooked, mix with the melted chocolat in a mixer and spread over a baking tray.

For the

chestnut mousse

ingredients :

  • 114 g Milk
  • 32 g Cream
  • 22 g Sugar
  • 22 g Egg yolks
  • 8 g Starch
  • 50 g Sicoly® sweetened chestnut purée
  • 24 g Gelatin mass
  • 134 g Butter
  • 280 g Whipped cream

process :

Prepare a custard cream. Add the gelatin mass and SICOLY® chestnut purée.

At the same time, whip the cream.

Fold in the two mixtures together once cold.

For the

coffee crémeux

ingredients :

  • 353 g Milk
  • 71 g Coffee extract
  • 2 g Vanilla
  • 71 g Egg yolks
  • 35 g Sugar
  • 470 g Dulcey chocolate
  • 5 g Gelatine
  • 24 g Glucose

process :

Prepare a custard cream. Add the Dulcey chocolate.
Add the gelatin and then the glucose.

For the pear

& cinnamon confit

ingredients :

  • 397,5 g Sicoly® sweetened Williams pear purée
  • 284 g SICOLY® fresh pear
  • 99,3 g Sugar
  • 11,35 g NH pectin
  • 34 g Gelatin mass
  • 12 g Cinnamon

process :

Dice the fresh pears into a brunoise. Heat SICOLY® pear purée with sugar, pectin and cinnamon.
Add the gelatin mass and the diced fresh pears.


& Finishes

Pipe the chestnut mousse into a log mould. Place in the center a strip of pear confit, a strip of coffe crémeux and then another strip of pear confit. Pipe the cream to the top.
Place the reconstituted biscuit and then the chestnut biscuit on the base and press gently. Deep freeze for 2 hours.

Coat the log with a mix of cocoa butter and milk chocolate (equal quantities). Pipe some chestnut mousse with a Saint Honoré nozzle on the top and decorate with coffee beans and chocolate curls.