Recipe Christmas Spiral

To prepare this dish

Ingredient list

Rolled biscuit

210 g egg yolks
500 g eggs
30 g invert sugar
440 g sugar (A)
410 g egg whites
105 g sugar (B)
260 g T55 flour

Mandarin soaking syrup

65 g water
260 g mandarin pulp
25 g yuzu puree
90 g sugar
40 g Grand Marnier® (optional)

Mandarin and chesnut filling

1200 g chestnut paste
400 g (unsweetened) chestnut puree
240 g mandarin pulp
6 g orange zest

Chesnut mousse

320 g milk
140 g egg yolks
30 g sugar
238 g hydrated gelatine (34 g gelatine + 204 g water)
1000 g chestnut paste
330 g (unsweetened) chestnut puree
50 g cognac (optional)
2 x 560 g Excellence whipping cream 35% fat

Oat crisp

225 g Elle & Vire gourmet butter 82% fat
225 g icing sugar
45 g potato starch
150 g corn starch
126 g almond powder
4,5 g fleur de sel
75 g chestnut flour
250 g oat flake

Reconstituted crisp

270 g Valrhona® Bahibé milk chocolate 46%
15 g cocoa butter
670 g oat crisp

Glaze

1000 g neutral glaze
100 g mandarin puree
SQ yellow food colouring
SQ red food colouring
SQ green food colouring

Decoration

SQ glittering gold
candied chestnuts
Chocolate leaves

Elle & Vire products used

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Rolled biscuit

   Recipe for 3 x 600 g sheets

   Whisk together the egg yolks, eggs, inverted sugar and the sugar (A). In a different mixing bowl, whisk the egg whites and the sugar (B).
   Incorporate the two mixtures and then add the sifted flour. On a Siplat®, spread 600 g of batter on each 37 x 57 cm baking ring and bake at 200°C for
   about 10 minutes.

2. 2

   Mandarin soaking syrup

   Bring the water, purees and sugar to the boil. Add the Grand Marnier®. Leave to cool.
3. 3

   Mandarin and chesnut filling

   Blend all the ingredients in a food processor. Pipe thin 55 cm lengths using a round 7 mm nozzle (approximately 25 g per length). Place in the freezer.
4. 4

   Chesnut mousse

   Make a traditional custard by heating the milk, sugar and egg yolks to 82°C.
   Add the hydrated gelatine, then the cognac, chestnut paste and puree. Combine.
   Split the chesnut mixture into two equal parts.
   At 27°C add 560 g of whipped cream to each chesnut mixture.
5. 5

   Oat crisp

   Combine all the ingredients except the oats in the mixer. Spread out to a thickness of 1.5 mm and sprinkle over the oats. Bake at 160°C for about 15 minutes.
   Once out of the oven, cut the crisp using a pastry wheel cutter which will crush it up evenly.
6. 6

   Reconstituted crisp

   Melt the chocolate and cocoa butter at 45°C. Add the oat crisp and mix gently.
7. 7

   Glaze

   Boil all of the ingredients together.
8. 8

   Assembly

   Soak the smooth side of each rolled layer of sponge with 150 g of mandarin syrup.
   Prepare the first mousse using half of the chestnut mixture and half of the whipped cream. Spread 250 g of chestnut mousse onto each layer. Insert 11
   lengths of mandarin and chestnut filling, spaced evenly. Smooth over with 200 g of chestnut mousse.
   Roll and place in a log mould to preserve a nice round shape. Place in the freezer.
   Prepare the second batch of mousse with the remaining chestnut mixture. Pipe 500 g of chestnut mousse into an 8-cm wide log mould.
   Press in the mandarin and chestnut / frozen sponge filling, then smooth over.
   Sprinkle over 200 g of reconstituted oat crunch topping and smooth over.
   Place in the freezer.
   Pipe 3 strips of 55 cm each of the mandarin & chestnut filling mixture onto a clear plastic sheet using a basket weave tip
   (28 mm x 6 mm, Matfer®). Sprinkle over (about 100 g) of the oat crunch topping.
   Use a ruler to even out, and then freeze.
9. 9

   Decoration

   Sprinkle over some gold glitter.
   Spray a thin layer of glaze over the logs. Cut the logs and the chestnut strips to the desired size.
   Arrange the frozen bar on top of the logs.
   Arrange a candied chestnut and a chocolate leaf made by using a fine-tooth comb.

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