Christmas 2023 approaches fast and it's time to think and test the log I'll make! And this year it will be a black chocolate log, hazelnuts and salted butter caramel !
This log is done in several stages over 2 days.
It is planned for a large log for about 10 people.
Step 1
On the first day, it is wise to prepare the insert and biscuit. For this black chocolate log, hazelnuts and salted butter caramel, I choseif one hazelnut dacquoise.
Dacquoise with hazelnuts
Ingredients
- 100 g of egg white
- 8 g sugar powder
- 80 g of icing sugar
- 80 g of Almond powder
- 60 g of crushed and roasted hazelnuts
Preparation
Mounting them white snow with sugar powder.
Mix icing sugar and almond powder and sieve.
Integrate powder-mounted whites by mixing gently with a Maryse. Integrate hazelnut.
Put in a socket pocket and form a large rectangle on a silicone mat. Cook at 180° 20 minutes (25 minutes depending on the oven).
Let cool and set aside.
Lentil foramel salted butter
This recipe salted butter caramel can be potted and stored in a refrigerator.
Ingredients
- 100 g sugar
- 30 ml water
- 40 g of salted butter or butter + 2 large pinches of salt flower
- 20 cl fresh cream
Preparation
Heat the cream.
In a thick saucepan, put the sugar and water and make Caramelize. Trusting in color. For my part I prefer it dark gold.
When it has reached the right color, add the cream and mix well and finally add salted butter or butter and salt.
Let cool and put in a Insert mould garnished with cellophane that is allowed to overflow to demoulate more easily. Store in the freezer.
Step 2
For this second step we will make a chocolate foam and one "Rocher" chocolate hazelnut icing.
Black Chocolate Foam
Ingredients
- 200 g of dark chocolate
- 460 g of fresh cream at 35% MG
Preparation
Make funwrinkle chocolate with a married bath On very low heat. Reserve it in a bowl.
Put the cream in chantilly. Add a first chocolate spoon to relax. Then it gently incorporate into the chocolate by always taking from the bottom and turning about a quarter each time its salad bowl.
Mounting the log
In a buch mould, place a Rhodoid sheet which will make it easier to demolish the log. Put 1/3 of chocolate foam. Placeinsert with salted butter caramel in the center and complete with the rest of the foam. Smooth the top.
Cut Dacquoise in a rectangle adapted to the size of the log. Close the log with it.
Freeze for a few hours.
Step 3
Finally, I chose a Black chocolate icing and hazelnuts like "Rocher".
The icing
Ingredients
- 350 g of 65/70 % black chocolate
- 90 g of crushed and roasted hazelnuts
- 63 ml dhazelnut oil (or grape seeds)
At the bath marie melt chocolate. Monitor the temperature and let it rise to between 50 and 55 °.
Add oil and mix well. Integrate hazelnuts. Cool to 30/35°.
Then remove the hive from the freezer. To demolish her. Place it on a grid itself placed on a plate covered with aluminium paper (to recover the chocolate that has sank). Run the preparation on the log. The latter must be fully covered.
Put the black chocolate log, hazelnuts and salted butter caramel in the freezer.
Step 4
For the decor, I went on some caramel chocolate squares salted butter that I have previously golden with food gold powder. And I added a few fgold eels. Now it's up to you to let your imagination go!
To taste our black chocolate log, hazelnuts and salted butter caramel, remove one hour before and store it in the refrigerator.
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