Chestnut, pear and cinnamon log
Recipe for Serving ten people
For the chestnut
biscuit
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.
For the reconstituted
biscuit
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.
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.
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.
Assembly
& 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.