The chocolate Christmas log
- Pour la mousse et le biscuit :
- 450g de chocolat noir
- 100g d'œufs
- 120g de jaunes d'œuf
- 140g de sucre en poudre
- 3cl d'eau
- 50cl de crème liquide entière
- 70g de noisettes en poudre Daco Bello
- 70g d'amandes en poudre Daco Bello
- 135g de sucre glace
- 10 c. à café de cacao en poudre non sucré
- 150g de blancs d'œuf
- 50g de sucre en poudre
- 25cl de lait 1/2 écrémé
- **Pour la crème vanille :
- 1 gousse de vanille
- 2 œufs
- 50g de sucre en poudre
- 30g de farine de blé
- 8cl de crème liquide entière
For the mousse:
Melt the chocolate in a bain-marie.
Mix the water and sugar in a saucepan and cook until 118°C (check the temperature using a thermoprobe).
Using an electric mixer, whisk the egg yolks and 100g of eggs until very frothy.
Then pour in the cooked sugar and continue to whisk to make the zabaglione rise (you should not let the zabaglione cool completely as it will incorporate better afterwards if it is still warm).
Using an electric whisk, whip the cold cream.
Vigorously mix part of the whipped cream with the melted chocolate with a whisk.
Then add the rest of the cream, then add the zabaglione at the end.
Then mix gently.
For the biscuit:
Preheat the oven to 170°C (th. 5-6).
Beating egg whites.
When the mixture doubles in volume, add the sugar and whisk (whip quickly) as much as possible to obtain a very firm meringue.
In a salad bowl, sift the icing sugar and cocoa.
Then add the almond and hazelnut powders and mix.
Incorporate the powders into the beaten egg whites, mixing gently with a spatula.
On a baking sheet, then spread the dough to a thickness of 2 cm, then bake for 10 to 15 minutes.
After baking, cut the biscuit to the size of the log mold.
For the vanilla cream:
Bring the milk to the boil with the split vanilla pod.
In a salad bowl, whiten the 2 eggs with the sugar using a whisk, then add the flour.
Then pour in the milk and mix well, then return to cook over low heat for 3 minutes, while mixing.
Transfer the cream to a dish and cover it with cling film.
Let it cool, then put it in the refrigerator.
Meanwhile, whip the cream with an electric whisk until very stiff.
When the vanilla cream is completely cold, whisk it again to smooth it, then add the whipped cream.
Then pour everything into a pastry bag and keep cool.
For mounting :
Place cling film on the walls of the log mold.
Start by adding mousse, then place a strip of biscuit (be careful, the strip must be narrower otherwise it will be visible when unmolded).
Add more mousse, then place 2 strips of vanilla cream on top.
Cover with a strip of biscuit, then again with mousse, and finally with biscuit.
Press lightly. Close tightly with cling film and place the log in the refrigerator for at least 2 hours.
Unmold the log 15 minutes before eating it and decorate it to your liking with chocolate pastilles and decorations.
