“Under the Chestnut Trees” Yule Log

Recipe

"UNDER THE CHESTNUT TREES" YULE LOG

Recipe for 3 Yule logs (« Bûche Torsade » mould 098301)

HAZELNUT STREUSEL

50 g - Salted butter
25 g - Brown sugar
25 g - Icing sugar
55 g - Hazelnut powder
50 g - T55 flour
10 g - Fine semolina
210 g - Total

HAZELNUT–DULCEY CRUNCH

100 g - Hazelnut paste
75 g - Dulcey chocolate
200 g - Hazelnut streusel
375 g - Total

HAZELNUT SPONGE

125 g - Raw hazelnut powder
100 g - Caster sugar (1)
50 g - Dry butter
181,5 g - Whole eggs
40 g - Egg whites
25 g - Caster sugar (2)
521 g - Total

PEAR COMPOTÉE

480 g - PONTHIER Williams Pear Compotée
15 g - Natur Sweet INGREDIUM
3 g - Pectin NHX INGREDIUM
1,3 g - Xanthan INGREDIUM
3,5 g - Gelatin F INGREDIUM
21 g - Water
523,8 g - Total

PLANT-BASED CHESTNUT CRÉMEUX

300 g - PONTHIER PDO Chestnut puree
125 g - Chestnut paste
1 piece - Vanilla pod
3 g - Pectin NHX INGREDIUM
2 g - Natur Agrum INGREDIUM
8 g - Warmtex INGREDIUM
20 g - Caster sugar
63 g - Coconut oil
25 g - Cocoa butter
25 g - Rum
571 g - Total

CHESTNUT MOUSSE

300 g - PONTHIER PDO Chestnut puree
200 g - Chestnut paste
25 g - Rum
325 g - Whipped cream
11 g - Gelatin F INGREDIUM
66 g - Water
927 g - Total

1.
HAZELNUT STREUSEL
Mix all the ingredients together using the paddle attachment. Roll out to 3 mm, then bake for 25 minutes at 150 °C (300 °F).
2.
HAZELNUT–DULCEY CRUNCH
Using the paddle attachment, mix the melted hazelnut paste with the hazelnut streusel and Dulcey chocolate, then spread in a 20 × 20 cm frame.
3.
HAZELNUT SPONGE
In a cutter, blend the hazelnut powder, sugar (1) and whole eggs, then whip and incorporate the butter. In the meantime, whip the egg whites with sugar (2). Gently fold the two mixtures together. Spread in a 20 × 20 cm frame and bake at 180 °C (355 °F) for 15–20 minutes. Once baked, turn out onto the crunch layer to stick it while still warm.
4.
PEAR COMPOTÉE
Hydrate Gelatin F with water. Heat the compotée with Natur Sweet, Pectin NHX and Xanthan, then bring to a boil. Off the heat, incorporate the gelatin mass, then pour immediately over the hazelnut sponge. Set in the blast chiller.
5.
PLANT-BASED CHESTNUT CRÉMEUX
In a saucepan, mix chestnut puree and chestnut paste. In the meantime, combine the dry ingredients — Pectin NHX, Natur Agrum, Warmtex and sugar. Using a whisk, gradually add the dry ingredients to the chestnut mix while stirring, then bring to a boil without stopping stirring. Pour the hot preparation over the coconut oil, cocoa butter and rum.
Blend with an immersion blender until perfectly smooth and homogeneous. Cool quickly before use. Using a “railway” piping nozzle, pipe the cooled crémeux on the insert (composed of the crunch layer, sponge and pear compotée previously frozen). Set in the blast chiller before final assembly.
6.
CHESTNUT MOUSSE
Rehydrate Gelatin F with water. Heat chestnut puree and chestnut paste mix. Add the gelatin mass, then the rum. Cool to 35 °C (95 °F), then fold in the whipped cream. Use immediately. Proceed with assembly.
7.
BUILDING AND FINISHING
Pour the mousse to two-thirds of the mould, place the insert inside, then smooth to the top with mousse. Place in the freezer. Unmould and spray with cocoa butter (ref. 088198) for a velvet finish, then decorate with dots of neutral glaze.