Christmas log with chestnut cream and pear-ginger insert

This yule log needs to be prepared at least the day before.

Prepare the pear-ginger insert:

Pour the pear puree into a saucepan with 20g of sugar, the lemon juice, and the grated ginger. Heat to 50-60°C (122-140°F). Meanwhile, mix the remaining 20g of sugar with the NH pectin for glazing. When the mixture has reached the desired temperature, add the pectin and sugar and bring to a boil. Whisk well while heating to prevent sticking to the bottom of the pan. After 1 minute of boiling, remove from the heat and let cool.

Meanwhile, peel and dice the pears. Add them to the puree mixture and pour into an insert mold. Freeze for at least 4 hours.

Prepare the chestnut sponge cake:

Mix the Yumgo sponge cake mix with the sugar and water. Emulsify with an immersion blender, then transfer to the bowl of a stand mixer. Beat at high speed for 10 minutes until the mixture is light and fluffy.

Add the sifted flours and gently fold them in with a spatula.

Spread the batter onto a baking sheet lined with parchment paper or into a sponge cake pan. Bake for 10 minutes at 180°C (350°F).

Remove from the oven. Let it cool slightly before unmolding, then cut out a rectangle from the base of the log.

Prepare the almond crunch:

Melt the chocolate. Mix it with the almond puree, then add the chopped almonds. Spread the crunch thinly over the sponge cake.

Prepare the chestnut mousse:

Heat the 50g cream, water, and 30g sugar to 50°C (122°F).

Meanwhile, mix the 7.5g of sugar and the pectin in a small bowl.

Once the mixture reaches 50 degrees Celsius, add your sugar and pectin mixture while blending.

Then heat it to 85 degrees Celsius.

While it’s heating, cut the margarine and cocoa butter into small cubes and place them in a measuring cup with the chestnut cream, which has been lightly whipped to soften it.

Once the mixture reaches 85 degrees Celsius, remove it from the heat and let it cool to 65 degrees Celsius.

When the mixture is at the correct temperature, pour it into the measuring cup over the margarine, cocoa butter, and chestnut cream, blending it. Set aside.

Next, begin whipping the remaining 225g of cream with an electric mixer (using the whisk attachment) until it reaches three-quarters of its original size.

Once the cream is whipped, add a small portion of it to the cocoa butter mixture to loosen it.

Finish the mousse by adding this diluted mixture to the remaining whipped cream.

Once the mixture is smooth, transfer it to a piping bag and use as soon as possible.

Assembling the Yule Log :

Pour the chestnut mousse into the Maé Innovation pineapple Yule log mold, filling it one-third full. Add the pear-ginger insert, pressing it down slightly into the mousse. Cover with more chestnut mousse and finish by placing the chestnut sponge cake on top. Gently press it into the mousse to ensure it adheres well. Place the mold in the freezer for at least 8 hours.

Unmold the frozen Yule log and place it on a wire rack. Spray it with velvet spray to coat it and then decorate with slices of fresh pear and candied chestnut pieces.

Refrigerate for 6 hours before serving.