Name: Chocolate chestnut pear yule log
Yield: 10 servings

Directions

Prep. time

1h 30m

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 glacé 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 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 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 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 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 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 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 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 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 82º C.
- 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 gr. cane sugar
85 gr. all purpose flour
75 gr. eggs
75 gr. sunflower or neutral oil
50 gr. hot water
30 gr. marron glacé 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

Chocolate chestnut pear yule log

Chocolate sponge cake

Pear compote

Chestnut cremeux

Chocolate mirror glaze

Dark chocolate mousse

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 glacé 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

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 gr. cane sugar 85 gr. all purpose flour 75 gr. eggs 75 gr. sunflower or neutral oil 50 gr. hot water 30 gr. marron glacé 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

Assembly

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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 glacé 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