Name: Chocolate chestnut pear yule log
Yield: 10 servings

Directions

Prep. time

1h 30m

Chocolate sponge cake
- 100 g cane sugar
- 85 g all purpose flour
- 75 g eggs
- 75 g sunflower or neutral oil
- 50 g hot water
- 30 g marron glacé or candied chestnuts (optional)
- 20 g cocoa powder
- 5 g vanilla
- 5 g instant coffee
- 4 g baking powder
- Combine the sugar, eggs and oil in a bowl and mix with a whisk for 7 minutes or until the mixture becomes frothy and slightly puffy.
- Sieve the flour and cocoa powder and mix with the baking powder and instant coffee.
- Then add it to the previous mixture in two or three batches, incorporating it with a rubber spatula in enveloping movements.
- Finally, add the hot water to the mixture together with the vanilla extract and stir well.
- Pour the mixture into a square cake tin of at least 22 x 22 cm with baking paper in the base and, optionally, chop the glazed chestnuts into small pieces and sprinkle them over the cake mixture.
- Bake at 170º C for 35 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from the oven and leave to cool to room temperature. Unmould, wrap in cling film and set aside until ready to use.
Pear compote
- 500 g water
- 400 g Conference / Willimas pears
- 150 g vanilla or white sugar
- 5 g vanilla
- 2 g gelatine
- Heat the water, sugar and vanilla in a saucepan or pot over low heat until it comes to the boil.
- In a glass of cold water, hydrate the gelatine for about 10 minutes.
- Meanwhile, wash and peel the pears.
- When the water has reached a temperature of about 80º C, place the pears in the syrup and cook at a constant temperature for 30 - 40 minutes, depending on the ripeness of the pears.
- Pears should be soft and easy to prick with a fork or knife.
- Next, crush half of the pears with a hand blender and add the hydrated gelatine. Then cut the other half of the pears into 5 mm thick cubes.
- Then mix the pear puree with the cubes and pour into a mould of at least 12 x 25 cm, making sure it is about 1 cm thick, and freeze for at least 4 hours.
Chestnut cremeux
- 100 g whole milk
- 90 g heavy cream (35% fat)
- 90 g chestnut puree
- 50 g egg yolks (3)
- 40 g white sugar
- 2 g gelatine
- 1 g salt
- First, hydrate the gelatine in a glass of cold water for at least 10 minutes.
- Heat the milk and cream in a saucepan over medium heat until it comes to the boil.
- Meanwhile, in a bowl, mix the egg yolks with the sugar with a whisk until the sugar dissolves and whitens slightly.
- Then, pour the milk and cream over the egg yolk mixture, stir well and transfer back to the saucepan.
- Cook over a medium heat until the mixture reaches 82° C and thickens slightly.
- At this point, turn off the heat and stir in the gelatine.
- Then transfer the mixture to a bowl and add the chestnut puree.
- Stir well until the mixture becomes smooth and homogeneous and store in the refrigerator for at least 4 hours.
Chocolate mirror glaze
- 180 g white sugar
- 150 g water
- 120 g heavy cream (35% fat)
- 60 g cocoa powder
- 8 g gelatine
- First, we hydrate our gelatine in cold water for at least 10 minutes.
- In a saucepan, heat the water, sugar, cream and cocoa to 103º C over medium heat.
- Then turn off the heat, add the hydrated gelatine and emulsify the mixture with a whisk.
- Set aside until ready to use.
Dark chocolate mousse
- 250 g heavy cream (35% fat)
- 100 g whole milk
- 100 g dark chocolate (70%)
- 45 g white sugar
- 30 g egg yolks (2)
- 3 g gelatine
- First, hydrate the gelatine in a glass of cold water for at least 10 minutes.
- In a bowl, combine the egg yolks and sugar with a whisk.
- Meanwhile, in a saucepan, heat the milk over medium heat until it starts to boil.
- Then, pour the hot milk over the egg yolk mixture, stirring with a whisk.
- Return the mixture to the saucepan and heat it while stirring with the whisk until it thickens slightly to 82º C. Add the gelatine and combine.
- Then pour the mixture over the dark chocolate and stir with the whisk. Leave to cool to 30º C.
- Meanwhile, take the cream out of the fridge and whip it to very soft peaks. We just want to partially whip the cream.
- Then, add the cream to the previous mixture and fold it in with a rubber spatula in two wrapping motions.
- Set aside until ready to use.
Assembly
- First, transfer the dark chocolate mousse to a piping bag without a nozzle and cut off the tip, leaving a 1 cm opening.
- Then, pour a layer about 2 cm thick into the bottom of a rectangular yule log mould and spread some of the mousse over the sides with a spoon.
- Now, take the chestnut cremeux from the fridge, put it in a piping bag without nozzle, make a 5 mm cut and pipe a layer about 1 cm thick on top of the chocolate mousse.
- Next, take the pear compote out of the freezer and cut it into a rectangle 5 mm smaller on each side than our mould and place it on top of the chestnut cremeux, pressing lightly so as not to leave any air bubbles.
- Then, cut out the chocolate sponge cake in the same way, leaving it 1 cm thick, and place it on top of the pear compote.
- Fill the holes with more chocolate mousse up to the top and smooth with a spatula to remove the excess.
- Freeze the cake for at least 6 hours or overnight.
- Finally, when the cake is completely frozen, remove it from the freezer and carefully unmould it.
- Place the cake on a wire rack, heat our chocolate mirror glaze to 35° C and pour it over the cake, making sure not to leave anything unpoured.
- Leave to defrost at room temperature for a few hours and store in the fridge until ready to eat. Leave at room temperature for 15 minutes before serving.

Chocolate sponge cake

100 g cane sugar
85 g all purpose flour
75 g eggs
75 g sunflower or neutral oil
50 g hot water
30 g marron glacé or candied chestnuts (optional)
20 g cocoa powder
5 g vanilla
5 g instant coffee
4 g baking powder

Pear compote

500 g water
400 g Conference / Willimas pears
150 g vanilla or white sugar
5 g vanilla
2 g gelatine

Chestnut cremeux

100 g whole milk
90 g heavy cream (35% fat)
90 g chestnut puree
50 g egg yolks (3)
40 g white sugar
2 g gelatine
1 g salt

Chocolate mirror glaze

180 g white sugar
150 g water
120 g heavy cream (35% fat)
60 g cocoa powder
8 g gelatine

Dark chocolate mousse

250 g heavy cream (35% fat)
100 g whole milk
100 g dark chocolate (70%)
45 g white sugar
30 g egg yolks (2)
3 g gelatine

Chocolate chestnut pear yule log

Chocolate sponge cake

Pear compote

Chestnut cremeux

Chocolate mirror glaze

Dark chocolate mousse

Chocolate sponge cake

100 g cane sugar
85 g all purpose flour
75 g eggs
75 g sunflower or neutral oil
50 g hot water
30 g marron glacé or candied chestnuts (optional)
20 g cocoa powder
5 g vanilla
5 g instant coffee
4 g baking powder

Pear compote

500 g water
400 g Conference / Willimas pears
150 g vanilla or white sugar
5 g vanilla
2 g gelatine

Chestnut cremeux

100 g whole milk
90 g heavy cream (35% fat)
90 g chestnut puree
50 g egg yolks (3)
40 g white sugar
2 g gelatine
1 g salt

Chocolate mirror glaze

180 g white sugar
150 g water
120 g heavy cream (35% fat)
60 g cocoa powder
8 g gelatine

Dark chocolate mousse

250 g heavy cream (35% fat)
100 g whole milk
100 g dark chocolate (70%)
45 g white sugar
30 g egg yolks (2)
3 g gelatine

Assembly

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Chocolate chestnut pear yule log

Chocolate sponge cake

Pear compote

Chestnut cremeux

Chocolate mirror glaze

Dark chocolate mousse

Chocolate sponge cake 100 g cane sugar 85 g all purpose flour 75 g eggs 75 g sunflower or neutral oil 50 g hot water 30 g marron glacé or candied chestnuts (optional) 20 g cocoa powder 5 g vanilla 5 g instant coffee 4 g baking powder

Pear compote 500 g water 400 g Conference / Willimas pears 150 g vanilla or white sugar 5 g vanilla 2 g gelatine

Chestnut cremeux 100 g whole milk 90 g heavy cream (35% fat) 90 g chestnut puree 50 g egg yolks (3) 40 g white sugar 2 g gelatine 1 g salt

Chocolate mirror glaze 180 g white sugar 150 g water 120 g heavy cream (35% fat) 60 g cocoa powder 8 g gelatine

Dark chocolate mousse 250 g heavy cream (35% fat) 100 g whole milk 100 g dark chocolate (70%) 45 g white sugar 30 g egg yolks (2) 3 g gelatine

Assembly

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75 g sunflower or neutral oil
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20 g cocoa powder
5 g vanilla
5 g instant coffee
4 g baking powder

Pear compote

500 g water
400 g Conference / Willimas pears
150 g vanilla or white sugar
5 g vanilla
2 g gelatine

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90 g heavy cream (35% fat)
90 g chestnut puree
50 g egg yolks (3)
40 g white sugar
2 g gelatine
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180 g white sugar
150 g water
120 g heavy cream (35% fat)
60 g cocoa powder
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250 g heavy cream (35% fat)
100 g whole milk
100 g dark chocolate (70%)
45 g white sugar
30 g egg yolks (2)
3 g gelatine