Chestnut and Praline Yule Log

Ingredients

• non spécifié Eggs (Separate whites from yolks)
• non spécifié Caster sugar (For the sabayon and the meringue)
• non spécifié Hazelnut powder (Fine, without pieces)
• non spécifié Chestnut flour (Sift before use)
• non spécifié Raisins (Marinate 24 h in rum)
• non spécifié Dark rum (Or vanilla extract for non‑alcoholic version)
• non spécifié Water (For the raisin syrup)
• non spécifié 70 % dark chocolate (Melt for the praline)
• non spécifié Praline flakes (crunchy praline) (Mix into melted chocolate)
• non spécifié Chestnut cream (Base of the mousse)
• non spécifié Sheet gelatin (Soften in cold water then squeeze)
• non spécifié Whole milk cream (35 % fat) (To whip the mousse)
• non spécifié Sliced almonds (For the almond tiles)
• non spécifié Egg whites (For the tile batter)
• non spécifié Powdered sugar (In the tile batter)
• non spécifié All‑purpose flour (For the tile batter)
• non spécifié Melted butter (Incorporate into the tile batter)

Instructions

1. Prepare the chestnut biscuit

   Break the eggs into the robot's bowl, add the yolks and the caster sugar. Whisk with the whisk until the mixture turns pale and doubles in volume (about 10 min).

   Time: PT10M

2. Incorporate the dry ingredients

   Sift the hazelnut powder and chestnut flour into a bowl. Gently fold half of the dry mixture into the whisked eggs using a spatula, then the rest, using folding motions to keep the volume.

   Time: PT5M

3. Bake the biscuit

   Spread the batter over 2/3 of a 40 × 30 cm sheet lined with parchment paper using a palette. Bake in a pre‑heated oven at 180 °C for 12 minutes, watching the colour.

   Time: PT12M

   Temperature: 180°C

4. Cool the biscuit

   Remove the biscuit from the oven, place it on a rack and let it cool completely.

   Time: PT10M

5. Prepare the raisin syrup

   Bring water and sugar to a boil in a saucepan, boil for 2 minutes, then let cool. Add the rum (or vanilla) and the raisins, stir and let macerate 24 hours in the fridge.

   Time: PT5M

6. Prepare the crunchy praline

   Melt the dark chocolate in a bain‑marie, incorporate the praline flakes, stir until homogeneous. Spread on parchment paper, let set for 5 minutes then place in the freezer.

   Time: PT5M

7. Prepare the chestnut mousse

   Soften the gelatin in cold water (5 min). Gently heat the chestnut cream in the microwave on low power, incorporate the squeezed gelatin and stir vigorously. Pour into a very cold bowl, whisk with the robot's whisk until a firm cream forms. Whip the whole‑milk cream to stiff peaks, fold in a third of it into the chestnut cream, then the rest by lifting the mass.

   Time: PT10M

8. Assemble the log

   In the log mold, spread a first layer of chestnut mousse, arrange half of the macerated raisins, cover with a second layer of mousse, leave a central space for the crunchy praline, add the remaining raisins, then place the praline crunch in the centre. Smooth the surface with a palette.

   Time: PT15M

9. Finish the biscuit

   Remove the biscuit from the paper, cut a strip 30 cm × 8 cm. Brush the strip with the rum syrup using a pastry brush, spread the remaining chestnut mousse on it, place the strip on top of the log and press lightly.

   Time: PT5M

10. Freeze the log

    Place the assembled log in the freezer for at least 4 hours so it holds its shape.

    Time: PT4H

11. Prepare the almond tiles

    Whisk the egg whites with powdered sugar until stiff peaks, add the flour, melted butter, then the sliced almonds. Drop teaspoon‑sized piles onto two sheets lined with parchment paper, flatten with a 5 cm round cutter to obtain regular circles.

    Time: PT10M

12. Bake the tiles

    Bake the sheets at 180 °C until golden (about 12 minutes). Watch closely to avoid burning.

    Time: PT12M

    Temperature: 180°C

13. Unmould and final decoration

    Take the log out of the freezer, gently heat the mold with a kitchen torch to release it, cut the ends with a knife dipped in hot water. Arrange the sliced almond tiles along the sides, decorate with a few raisins and decorative chocolate.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Eggs: Chicken eggs, Duck eggs
• Instead of Caster sugar: Granulated sugar
• Instead of Hazelnut powder: Almond powder
• Instead of Chestnut flour: Chestnut flour
• Instead of Raisins: Corinthian raisins
• Instead of Dark rum: White rum, Vanilla extract
• Instead of 70 % dark chocolate: Milk chocolate
• Instead of Praline flakes (crunchy praline): Crushed toasted almonds
• Instead of Chestnut cream: Chestnut purée
• Instead of Sheet gelatin: Agar‑agar (vegetarian version)
• Instead of Whole milk cream (35 % fat): Plant‑based whipped cream
• Instead of Sliced almonds: Crushed hazelnuts
• Instead of Powdered sugar: Granulated sugar
• Instead of All‑purpose flour: Rice flour (gluten‑free)
• Instead of Melted butter: Margarine

Equipment Needed

• Stand mixer with whisk
• Silicone spatula
• Sieve or fine strainer
• 40 × 30 cm baking sheet
• Parchment paper
• Oven
• Log mold (silicone or metal)
• Saucepan
• Kitchen brush
• Cooling rack
• Kitchen torch (optional)
• Long‑blade knife
• 5 cm round cutter (optional)
• Kitchen triangle (cutting spatula) (optional)
• Pastry palette (large spatula)

Critical Steps — Do Not Skip

• Whisk egg yolks and sugar until fully pale.
• Fold in dry ingredients without breaking air bubbles.
• Bake the biscuit: watch the colour to avoid drying out.
• Fully dissolve gelatin in the chestnut cream.
• Mousse assembly: fold in the whipped cream delicately.
• Freeze for at least 4 hours before unmoulding.

Chef Tips from the Video

• Use good quality parchment paper to prevent the biscuit from sticking.
• Sift hazelnut and chestnut powders for an ultra‑fine texture.
• For a glossy finish, brush the biscuit with a light rum syrup before assembly.

Troubleshooting

Storage

Refrigerator: Store the log in the refrigerator, covered with plastic film, up to 3 days.

Freezer: Can be frozen for 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the raisins in rum 24 h in advance.
• Bake the biscuit and almond tiles the day before and keep them refrigerated.
• Prepare the crunchy praline and place it in the freezer before assembly.