Ingredients
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Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
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Ingredients
Yields
10 servings

Chocolate sponge cake

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

Pear compote

  • 500 gr. water
  • 400 gr. Conference / Willimas pears
  • 150 gr. vanilla or white sugar
  • 5 gr. vanilla
  • 2 gr. gelatine

Chestnut cremeux

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

Chocolate mirror glaze

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

Dark chocolate mousse

  • 250 gr. heavy cream (35% fat)
  • 100 gr. whole milk
  • 100 gr. dark chocolate (70%)
  • 45 gr. white sugar
  • 30 gr. egg yolks (2)
  • 3 gr. gelatine
pear-3 chestnut-3
Directions
Welcome to La PĆ¢tisserie du Monde!
Browse in the English version
English
Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
Navegar en la versiĆ³n en EspaƱol
EspaƱol
Directions
Prep. time
1h 30m
  1. Chocolate sponge cake
    • 100 gr. cane sugar
    • 85 gr. all purpose flour
    • 75 gr. eggs
    • 75 gr. sunflower or neutral oil
    • 50 gr. hot water
    • 30 gr. marron glacĆ© or candied chestnuts (optional)
    • 20 gr. cocoa powder
    • 5 gr. vanilla
    • 5 gr. instant coffee
    • 4 gr. 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 170Āŗ 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.
  2. Pear compote
    • 500 gr. water
    • 400 gr. Conference / Willimas pears
    • 150 gr. vanilla or white sugar
    • 5 gr. vanilla
    • 2 gr. 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 80Āŗ 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.
  3. Chestnut cremeux
    • 100 gr. whole milk
    • 90 gr. heavy cream (35% fat)
    • 90 gr. chestnut puree
    • 50 gr. egg yolks (3)
    • 40 gr. white sugar
    • 2 gr. gelatine
    • 1 gr. 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 82Ā° 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.
  4. Chocolate mirror glaze
    • 180 gr. white sugar
    • 150 gr. water
    • 120 gr. heavy cream (35% fat)
    • 60 gr. cocoa powder
    • 8 gr. 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 103Āŗ 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.
  5. Dark chocolate mousse
    • 250 gr. heavy cream (35% fat)
    • 100 gr. whole milk
    • 100 gr. dark chocolate (70%)
    • 45 gr. white sugar
    • 30 gr. egg yolks (2)
    • 3 gr. 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 82Āŗ C.
    • Then pour the mixture over the dark chocolate and stir with the whisk. Leave to cool to 30Āŗ 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.
  6. 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 35Ā° 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 gr. cane sugar
  • 85 gr. all purpose flour
  • 75 gr. eggs
  • 75 gr. sunflower or neutral oil
  • 50 gr. hot water
  • 30 gr. marron glacĆ© or candied chestnuts (optional)
  • 20 gr. cocoa powder
  • 5 gr. vanilla
  • 5 gr. instant coffee
  • 4 gr. baking powder
    Pear compote
  • 500 gr. water
  • 400 gr. Conference / Willimas pears
  • 150 gr. vanilla or white sugar
  • 5 gr. vanilla
  • 2 gr. gelatine
    Chestnut cremeux
  • 100 gr. whole milk
  • 90 gr. heavy cream (35% fat)
  • 90 gr. chestnut puree
  • 50 gr. egg yolks (3)
  • 40 gr. white sugar
  • 2 gr. gelatine
  • 1 gr. salt
    Chocolate mirror glaze
  • 180 gr. white sugar
  • 150 gr. water
  • 120 gr. heavy cream (35% fat)
  • 60 gr. cocoa powder
  • 8 gr. gelatine
    Dark chocolate mousse
  • 250 gr. heavy cream (35% fat)
  • 100 gr. whole milk
  • 100 gr. dark chocolate (70%)
  • 45 gr. white sugar
  • 30 gr. egg yolks (2)
  • 3 gr. gelatine