Christmas 2023 approaches fast and it's time to think and test the log I'll make! And this year it will be ablack 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 thisblack chocolate log, hazelnuts and salted butter caramel, I choseif onehazelnut dacquoise.
Dacquoise with hazelnuts
Ingredients
- 100 g of egg white
- 8 g sugar powder
- 80 g of icing sugar
- 80 g ofAlmond powder
- 60 g ofcrushed and roasted hazelnuts
Preparation
Mounting themwhite snowwith sugar powder.
Mix icing sugar and almond powder and sieve.
Integrate powder-mounted whites by mixing gently with aMaryse.Integratehazelnut.
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 recipesalted butter caramelcan be potted and stored in a refrigerator.
Ingredients
- 100 g sugar
- 30 ml water
- 40 g ofsalted butteror butter + 2 large pinches ofsalt flower
- 20 cl fresh cream
Preparation
Heat the cream.
In a thick saucepan, put the sugar and water and makeCaramelize. 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 aInsert mouldgarnished with cellophane that is allowed to overflow to demoulate more easily. Store in the freezer.
Step 2
For this second step we will make achocolate foamand one"Rocher" chocolate hazelnut icing.
Black Chocolate Foam
Ingredients
- 200 g ofdark chocolate
- 460 g offresh cream at 35% MG
Preparation
Make funwrinkle chocolate with a married bathOn 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 aRhodoid sheetwhich will make it easier to demolish the log. Put 1/3 of chocolate foam. Placeinsert with salted butter caramelin the center and complete with the rest of the foam. Smooth the top.
CutDacquoisein a rectangle adapted to the size of the log. Close the log with it.
Freeze for a few hours.
Step 3
Finally, I chose aBlack chocolate icing and hazelnuts like "Rocher".
The icing
Ingredients
- 350 g of65/70 % black chocolate
- 90 g ofcrushed 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 theblack chocolate log, hazelnuts and salted butter caramelin the freezer.
Step 4
For the decor, I went on somecaramel chocolate squares salted butterthat I have previously golden withfood gold powder.And I added a few fgold eels. Now it's up to you to let your imagination go!
To taste ourblack chocolate log, hazelnuts and salted butter caramel, remove one hour before and store it in the refrigerator.
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