Elle & Vire Recipes
For
9 persons
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To prepare this dish

Ingredient list
HAZELNUT STREUSEL
200 g Elle & Vire gourmet butter 82% fat
100 g Original american cream cheese 34% fat
300 g flour
170 g brown sugar
170 g Muscovado sugar
60 g almond powder
30 g hazelnut powder
CARAMELISED HAZELNUTS
135 g sugar
45 g water
12 g Elle & Vire gourmet butter 82% fat
390 g chopped hazelnuts
CRUNCH
860 g hazelnut streusel
510 g caramelised nuts
100 g dark chocolate couverture 63% melted to 45°C
300 g Hazelnut praline paste
70 g hazelnut paste
3 g fleur de sel
3 g ground coffee
CHOCOLATE SACHER BISCUIT
230 g almond paste 50%
50 g caster sugar (1)
160 g whole eggs
185 g egg yolks
110 g flour
75 g cocoa powder
10 g baking powder
75 g Elle & Vire gourmet butter 82% fat
290 g egg whites
185 g caster sugar (2)
CITRUS MARMALADE
300 g oranges
300 g mandarin pulp
55 g yuzu puree
110 g sugar
12 g pectin NH
GLUCOSE MERINGUE
140 g glucose syrup
90 g egg whites
DARK CHOCOLATE MOUSSE
190 g milk
190 g Excellence whipping cream 35% fat
190 g egg yolks
395 g dark couverture chocolate 63%
11 g gelatine powder (200 Bloom)
66 g water for dissolving the gelatine
340 g Excellence whipping cream 35% fat
230 g glucose meringue
SPRAY TOPPING MIXTURE
500 g dark couverture chocolate 63%
500 g cocoa butter
SUBLIME CREAM WITH MASCARPONE
500 g Sublime, Cream with Mascarpone
4 g sugar
QS vanilla
Elle & Vire products used

The recipe,
step by step

  1. 1

    HAZELNUT STREUSEL

    Mix all the ingredients together in a stand mixer with a K-beater attachment. Sift and then bake at 155°C for about 20 minutes. Leave to cool.
  2. 2

    CARAMELISED HAZELNUTS

    Make a syrup cooked to 117°C with sugar and water. Add the crushed hazelnuts. Coat in a crystallised layer of sugar, then caramelise. Add the butter and let cool.
  3. 3

    CRUNCH

    Mix all the ingredients together and spread into a frame. Cut into 8 cm-wide strips.
  4. 4

    CHOCOLATE SACHER BISCUIT

    Blend the almond paste in a food processor with the sugar (1) and gradually add in the whole eggs and yolks. Whip the egg whites and stiffen with the caster sugar (2). Add the dry ingredients (flour, cocoa, baking powder) then the melted butter. Roll out into two 36 x 56 cm Flexiforme® and bake at 200°C for 15 minutes.
  5. 5

    CITRUS MARMALADE

    Blanch the whole oranges in salted water. Cut into pieces then blend in a food processor, adding the mandarin and yuzu purées. Heat to 40°C and add the pectin NH diluted in sugar. Cook for about 3 minutes (25° Brix).
  6. 6

    GLUCOSE MERINGUE

    Heat the ingredients together to 40°C and whisk until cool.
  7. 7

    DARK CHOCOLATE MOUSSE

    Make a custard by cooking the milk, cream and egg yolks at 80°C. Add the hydrated gelatine and pour onto the chocolate. Make an emulsion. At 30°C, add the whipped cream and glucose meringue.
  8. 8

    SPRAY TOPPING MIXTURE

    Melt the ingredients together at 45°C.
  9. 9

    SUBLIME CREAM WITH MASCARPONE

    Whip all the ingredients together.
  10. 10

    ASSEMBLY

    In a frame, spread out 1400 g of mousse on a sheet of Sacher biscuit. Cover with the second sheet. Place in the freezer. Cut out 6 cm strips, then 10 cm rectangles, and slice the rectangles diagonally at 2.5 cm from the corners.
    Stick them together using the marmalade and spray on a thin coating of spray mixture. Place the rectangles on the crunch, sticking them together with a little marmalade, and decorate with a dot of Sublime and slightly curved 8 x 2 cm chocolate strips. Finish with chocolate plaques on the ends of the logs in the same shape as the log’s components but cut out of 5.5x8 cm rectangular bases.

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A few words about the author…

Nicolas Boussin

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