For the biscuit:
- 6 eggs
- 50 g powdered sugar
- 100 g icing sugar
- 125 g praline powder
- 50 g flour
- 50 g melted butter
- 10 cl sugar syrup at 29°C
- 4 tablespoons raspberry liqueur
For the mousse:
- 200 g Caribbean chocolate
- 75 g soft butter
- 4 eggs
- 50 g chopped pistachios
- 50 g icing sugar
- 20 g powdered sugar
For the frosting:
- 100 g Caribbean chocolate
- 10 cl liquid cream
- 25 g butter
Decoration:
- Chocolate fans (from your pastry chef), currants, raspberries, gold leaf, chopped pistachios
- Preparation time: 40 minutes
- Cooking time: 15 minutes
Difficulty: 3/5
- Preheat the oven to 240°C (gas mark 8). Crack 6 eggs, separating the yolks from the whites—you'll use only 4 yolks here. Whip the 4 yolks with the icing sugar until pale and creamy. Fold in the praline powder, flour, and melted butter. Mix gently.
- Whip the 6 egg whites to stiff peaks, adding the powdered sugar toward the end. Carefully fold into the yolk mixture. Spread evenly on a buttered parchment-lined baking sheet. Bake for 8-10 minutes. Remove from oven, cover with a cloth, and cool.
- Melt the 200 g chocolate in a bain-marie. Stir in soft butter, remaining 4 egg yolks, and chopped pistachios. Fold in whipped egg whites with powdered sugar. Chill briefly.
- Peel parchment from cooled biscuit. Brush the underside with syrup mixed with raspberry liqueur.
- Spread chocolate mousse evenly over biscuit. Roll tightly from one long side. Refrigerate at least 4 hours.
- One hour before serving, make the frosting: Gently heat 100 g chocolate with cream, then stir in butter off heat. Coat log completely, place on serving dish, decorate with chocolate fans, currants, raspberries, gold leaf, and pistachios. Cover with cling film until ready.
Recipe by Pastry Chef Hubert
Hubert wishes you happy holidays!
