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

Recipe by Amour de cuisine Soulef

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.

MediumFrenchServes 8

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Source Video
3h 27m
Prep
37m
Cook
29m
Cleanup
4h 33m
Total

Cost Breakdown

Total cost:$22.60
Per serving:$2.83

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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