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Ice log with hazelnut praline mousse, clementine insert and chocolate mirror glaze
An elegant ice log composed of a hazelnut dacquoise, a silky hazelnut praline mousse, a refreshing clementine insert and a dark chocolate mirror glaze. The recipe is prepared in several steps the day before and assembled on the day for a professional result at home.
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Cost Breakdown
Critical Success Points
- • Hydrate the gelatin
- • Baking the dacquoise
- • Cooking the custard
- • Incorporating gelatin into the custard
- • Whipping the whipped cream
- • Assembling the log with the insert
- • Preparing and coating the mirror glaze
Safety Warnings
- • Handle the hot syrup (120°C) with care to avoid burns
- • Wear kitchen gloves when handling the oven and bain‑marie
- • Do not let the gelatin boil, it will lose its gelling power
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