230 g egg yolks
25 g vergeoise sugar
255 g chestnut paste
220 g egg whites
110 g caster sugar
120 g chestnut flour
45 g Debic Butter Constant
Step
Whip the egg yolks with the vergeoise sugar. Incorporate the
chestnut paste. Beat egg whites with caster sugar and add it
to the mixture. Incorporate the chestnut flour, then the hot
melted butter. Spread in Flexipan® frame 60 cm long and
40 cm wide. Cook in a convection oven to 180°C for 10 minutes.
Right out of oven, wrap in cling film.
2. CHESTNUT PREPARATION
Ingredients
85 g Debic Butter Constant
200 g chestnut paste
135 g chestnut cream
15 ml St-Rémy® brandy 60%.
Step
Mix the softened butter and the chesnut paste. Add the
chestnut cream and the St-Rémy® brandy. Spread over a half
frame 60 x 40 cm, of 0,3 cm thick lengthwise. Place in the
freezer.
3. CHESTNUT LIGHT CREAM
Ingredients
10 g gelatin leaves
135 g egg yolks
60 g caster sugar
450 g chestnut-vanilla purée
2 vanilla pods
110 g Cacao Barry Zephyr™ white chocolate
675 ml Debic Duo
40 ml brandy St-Rémy® 60%.
Step
Soak the gelatine in cold water for a minimum of 20 minutes.
Whip the egg yolks with the caster sugar. Bring the chestnutvanilla purée and the split vanilla pods to a boil. Add the
mixture egg yolks and caster sugar which must be blanched
first. Bring to 85°C before pouring into the white chocolate and
mix. Add the drained gelatine. Let cool to 25°C before adding
the whipped Debic Duo and the St-Rémy® brandy.
4. CHESTNUT PUNCH
Ingredients
180 ml water
20 g caster sugar
90 g chestnut-vanilla purée
30 ml brandy St-Rémy® 60%
Step
Bring the water and the caster sugar to a boil. Add the chestnutvanilla purée and the St-Rémy® brandy. Soak the chestnut sponge with the hot punch and place in the freezer. Cut into
2 strips 55 x 7 cm wide, 2 strips 55 x 5 cm wide and 2 strips 55
x 3 cm wide. Place in the freezer.
5. MANDARIN JELLY
Ingredients
770 g mandarin purée
10 ml lemon juice
2 vanilla pods
100 g caster sugar
15 g pectin NH
Step
Temper the mandarin purée, the lemon juice and the split
vanilla pods. Mix the caster sugar with the pectin and add it to
the mixture. Bring to the boil. Pour in a Flexipan® frame 60 cm
long and 40 cm wide. Place in the freezer. Cut into 2 strips 55 x
7 cm wide, 2 strips 55 x 5 cm wide and 2 strips 55 x 3 cm wide.
Place in the freezer.
6. HAZELNUT CRISPNESS
Ingredients
90 g dark chocolate
105 g hazelnut praline 70%
105 g hazelnut pure paste
105 g Pailleté Feuilletine™ (100% pure butter)
Step
Melt the dark chocolate to 50°C. Add the hazelnut praline and the
hazelnut paste and mix. Then add the pailleté feuilletine. Spread
between two baking sheets. Place in the freezer. Cut 2 strips 55 x
7 cm wide and place in the freezer.
7. CARAMEL ICING
Ingredients
20 g gelatine leaves
720 g caster sugar
600 ml water (2)
600 ml Debic Vegetop
40 g starch
Step
Soak the gelatine in cold water for a minimum of 20 minutes.
Cook the sugar without liquid to 185°C, then add the water (2).
Mix cold the Debic Vegetop and the starch. Bring to a boil. Pour
gradually the caramel in the mixture Debic Vegetop and starch.
Add the drained gelatine and pour into a plastic container. Keep
in the fridge. The caramel icing must be used to 27°C.
8. ASSEMBLY
Ingredients
No ingredients.
Step
Pour 300 g of chestnut light cream in a mould 55 x 7,5 cm. Put
the 3 cm wide strip of mandarine jelly, then the 3 cm wide strip
of soaked chestnut sponge. Pour 300 g of chestnut light cream.
Put the 5 cm wide strip of mandarin jelly, then the 5 cm wide strip
of soaked chestnut sponge. Pour 150 g of chestnut light cream.
Put the 7 cm wide strip of mandarin jelly, then the 7 cm wide
strip of hazelnut crispness. Put the 7 cm wide strip of chestnut
preparation and finish with the 7 cm wide strip of soaked chestnut
sponge. Place in the freezer.
Unmould the logs and glaze with the caramel icing. Place the
log on a base of packed sugar. Place on the ends 8 cm-diameter
chocolate circles and covered circles of mandarin peel at the top.
