Ice log with hazelnut praline mousse, clementine insert and chocolate mirror glaze

Ingredients

• 200 ml Fresh clementine juice (Pressed and filtered to remove seeds and pulp)
• 80 g Granulated sugar (For the clementine insert)
• 2 feuilles Sheet gelatin (Hydrated in cold water, about 4 g)
• 4 pcs Egg whites (At room temperature, beat to stiff peaks)
• 80 g Granulated sugar (for the dacquoise) (Incorporated into the meringue)
• 50 g Roasted hazelnut powder (Fine, not fully ground to retain crunch)
• 30 g Almond powder (Fine)
• 20 g All-purpose flour (For the lightness of the dacquoise)
• 1 pincée Salt (Enhances flavors)
• 250 ml Whole milk (For the custard)
• 4 pcs Egg yolks (At room temperature)
• 80 g Granulated sugar (for the mousse) (Caster sugar)
• 150 g Homemade hazelnut praline (Caramelized hazelnut paste, can be bought)
• 2 feuilles Sheet gelatin (for the mousse) (≈4 g, hydrated)
• 300 ml Liquid cream (double cream 35% fat) (For the whipped cream)
• 100 ml Water (For the mirror glaze syrup)
• 100 g Granulated sugar (for the glaze) (Syrup at 120 °C)
• 30 g Unsweetened cocoa powder (Sift before use)
• 150 ml Liquid cream (35% fat) for the glaze (Heated then mixed with chocolate)
• 2 feuilles Sheet gelatin (for the glaze) (≈4 g, hydrated)
• 150 g 70% dark chocolate (Melting, broken into pieces)
• 20 g Hazelnut shards (decor) (Toasted and coarsely chopped)

Instructions

1. Prepare the clementine juice and hydrate the gelatin

   Press the clementines, filter the juice through a fine sieve. Place 2 sheets of gelatin in 2 c. à soupe of cold water to hydrate for 5 min.

   Time: PT15M

2. Cook the clementine syrup and incorporate the gelatin

   In a small saucepan, combine the clementine juice with 80 g of sugar. Heat over medium heat until boiling, let boil 2 min. Remove from heat, add the squeezed gelatin and stir until fully dissolved.

   Time: PT10M

   Temperature: 90°C

3. Form the clementine insert

   Pour the gelatinous syrup into the small insert mold (heart shape or improvised rectangle). Let cool at room temperature 10 min then place in the freezer 30 min until firm set.

   Time: PT45M

4. Prepare the dry mixture for the dacquoise

   In a bowl, sift hazelnut powder, almond powder, flour and sugar. Add a pinch of salt and mix.

   Time: PT10M

5. Whip the egg whites

   In a clean bowl, beat the 4 egg whites until stiff peaks. No fat residue should be present.

   Time: PT5M

6. Incorporate the dry mixture into the whites and pipe

   Gently fold the dry mixture into the meringue using a spatula, lifting the mass. Transfer the batter into a piping bag and pipe into the previously buttered log mold. Smooth the surface.

   Time: PT5M

7. Bake the dacquoise

   Place the mold in a preheated oven at 170°C for 10‑12 min. Watch the colour, the dacquoise should be lightly golden.

   Time: PT12M

   Temperature: 170°C

8. Cool the dacquoise

   Remove from oven, let the dacquoise rest on a rack for 15 min then unmold and let cool completely before cutting to the dimensions of the final mold.

   Time: PT15M

9. Prepare the custard for the mousse

   Heat the milk to 80°C. Meanwhile, whisk the 4 egg yolks with 80 g sugar until pale. Pour the hot milk over the egg‑sugar mixture, return to low heat and cook while stirring until thickened (coats the back of a spoon).

   Time: PT15M

   Temperature: 80°C

10. Incorporate the gelatin and the praline

    Remove the custard from heat, add the previously squeezed gelatin and mix well until dissolved. Fold in the hazelnut praline, mix until homogeneous. Let cool to 30‑35°C.

    Time: PT20M

    Temperature: 30-35°C

11. Whip the cream and fold it in

    Whip 300 ml of very cold liquid cream to firm peaks. Fold the whipped cream into the cooled custard in three additions, gently lifting to keep volume.

    Time: PT10M

12. Assemble the log

    Place the dacquoise at the bottom of the log mold. Pour a thin layer of mousse, smooth. Place the clementine insert in the centre. Cover with the remaining mousse, smooth the surface with a spatula. Cover with plastic film and place in the freezer 2 h for firm set.

    Time: PT15M

13. Prepare the chocolate mirror glaze

    Hydrate 2 sheets of gelatin in cold water. In a saucepan, bring 100 ml water and 100 g sugar to 120°C (syrup). Remove from heat, add sifted cocoa, stir. Heat 150 ml liquid cream, pour into the cocoa‑syrup mixture, add melted dark chocolate, then the squeezed gelatin. Stir until smooth, let cool to 30°C.

    Time: PT47M

    Temperature: 120°C

14. Glaze the log

    Remove the log from the freezer, place on a rack. Pour the mirror glaze evenly, letting it flow from the centre to the edges. Let set 30 min in the refrigerator then decorate with toasted hazelnut shards.

    Time: PT10M

15. Final rest and serving

    Keep the log in the freezer until ready to serve. Remove 10 min before serving so it softens slightly.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g