par Philippe Bertrand et Philippe Marand
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Molds used :
 Flexipan® Médaillons
Ref. 1097
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Recipe for the 2 logs
Recipe from our partner:
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Chesnut pieces
• 200 g siryp at 30°B
• 100 g Grand Marnier®
• 200 g chestnuts
Heat the siryp and the Grand Marnier® at 60°. Add the chestnuts. Let it maturate for 2 hours. Drain.
Almond walnut sponge
Recipe for 2 60 x 40 cm trays
• 190 g icing sugar
• 150 g walnut in pieces
• 400 g egg yolks
• 225 g almond paste 50%
• 500 g egg whites
• 100 g caster sugar
• 75 g sieved flour
• 75 g butter melt at 35°C
Mix the icing sugar and the walnuts.
Add the egg yolks and the almond paster. Whip it up with the flat whip.
Add the eggs whites previously whipped with the sugar. Add the flour and the butter.
Bake at 200°C, 7 to 10 minutes in a convection oven.
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Chesnut Grand Marnier® cream
• 270 g chestnut paste
• 110 g liquid cream 35%MG
• 65 g liquid cream 35%MG
• 65 g Mycryo® butter
• 35 g Grand Marnier®
• 400 g whipped cream
Thin down the chesnut paste with the 110 g of cream. Heat the 65 g of cream and add the Mycryo® butter.
Mix the two preparations. Add the Grand Marnier®. Then add the whipped cream. Pour in the Flexipan® indent ref. 1464 insert for log to the 2/3rd.
Add the chesnut pieces. Lisser with the rest of the cream. Freeze.
Milk chocolate mousse
• 270 g milk
• 75 g egg yolks
• 75 g sugar
• 320 g custard cream
• 480 g Milk chocolate couverture Barry
• 530 g whipped cream
Make a custard with the milk, the egg yolks and the sugar. Remove 320 g. Pour on the chocolate. When it has cooled down at 35°C, pour on the whipped cream.
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Setting
Line the log with a strip of Flexipan® médaillons ref. 1097 (the log should be completely covered).
Fill with chocolate mousse half-way up.
Add the chesnut cream and orange insert.
Cover with the mousse.
Top with a layer of walnut and almond sponge.
Decoration
Cut the entremets. Spray chocolate with a chocolate spray gun.
Add chocolate decorations made with a on each side.
