Pear and chestnut Christmas log
Recette pour For 8 logs
Ingrédients
SICOLY
Hazelnut
dacquoise cake
ingrédients :
- 650 g Egg whites
- 296 g Caster sugar
- 110 g Potato starch
- 522 g Icing sugar
- 522 g Hazelnut powder
procédé :
Preheat the oven at 190°C.
Mix sieve icing sugar, potato starch and hazelnut powder. Beat egg whites and add sugar little by little. Blend in dry ingredients to the beaten egg whites.
Scale 1kg of mixture per baking tray and spread the batter evenly. Bake at 190°C for 15 to 20 minutes.
Place the two biscuits sheets onto new baking trays and leave to cool down.
Pear
compote
ingrédients :
- 2160 g Strained pears
- 680 g Caster sugar
- 620 g Water
- 31 g NH pectin
- 155 g Pear brandy
- 155 g Gelatin mass
- 2 Vanilla pods
procédé :
Drain the pears and slice them. Put the slices in a saucepan with water and vanilla.Heat ingredients at 40°C.
Once the mixture has reached the right temperature, add in pectin and sugar mixed together.
At first boil, add pear liquor and leave mixture to boil for about 3 minutes. Stop cooking and add gelatin mass.
Leave to rest.
Williams Pear
mousseline cream
ingrédients :
- 655 g Sicoly® sweetened Williams pear purée
- 280 g Whole eggs
- 257 g Caster sugar
- 47 g Sicoly® lemon juice 100 %
- 280 g Butter
- 82 g Pear brandy
- 455 g Soft butter
procédé :
Heat SICOLY® Williams pear purée , whole eggs, sugar and SICOLY® lemon juice. Bring to a boil and add butter and pear brandy. Mix.
Leave to cool down. Once the mixture reaches 4°C but in the food processor and add the softened butter until obtaining a smooth and creamy texture.
Chestnut crémeux
with chestnut chunks
ingrédients :
- 1070 g Chestnut cream
- 250 g Egg yolks
- 304 g Whole eggs
- 110 g Gelatin mass
- 305 g Butter
- 40 g Dark rum
- 600 g Chestnut chunks
procédé :
Mix chestnut cream, egg yolks, and whole eggs together. Heat at 84°C in the same way as a custard cream. Once cooked, add butter and gelatin mass. Mix.
Add chestnut chunks. Mix with a spatula ( no blender or mixer).
Chestnut
vermicelle
ingrédients :
- 500 g Chestnut paste
- 500 g Chestnut cream
procédé :
Mix all ingredients in a blender using the flat beater. Once mixture is homogeneous, put in another container and store in the fridge.
Chestnut
Glaze
ingrédients :
- 170 g Water
- 360 g Sugar
- 350 g Glucose
- 200 g Sweetened condensed milk
- 140 g Gelatin mass
- 300 g White chocolate
- 500 g Chestnut "vermicelle"
procédé :
Heat water, sugar and glucose at 103°C. Pour onto sweet condensed milk, gelatin mass, white chocolate and chestnut ''vermicelle''.
Mix.
Use the mixture at 35-40°C.
Assembly
and finishes
Cut one of the two sheets of hazelnut dacquoise cake and place into a 60x40 cm baking frame. Pour 3.4 kg of pear compotée onto the frame and spread over the biscuit. Freeze.
Once frozen, pour the chestnut cremeux and spread evenly over the two previous layers. Freeze.
Once set, cut lengthwise into 8 and freeze again.
Cut lenghtwise 7 cm pieces of cakes into the second sheet of dacquoise cake.
Garnish the mould with 1 kg of pear mousseline cream. Line the mould using the pear mousseline cream. Leave to cool down for 15 minutes and place the insert (dacquoise, pear compotée and chestnut crémeux) in the center and press softly. Garnish with the rest of mousseline cream and finish with the 7cm piece of dacquoise cake. Store in the freezer.
Glaze the cake with the chestnut glazing. Finish by pipping the chestnut ''vermicelle'' using a Mont-Blanc pipping nozzle.