Recipe for Christmas Log with Pear, Chocolate, and Praline

Mix the softened butter and sugar, then add the egg and then the flour and almond powder. Roll out the dough and use a stamp to create a wood pattern. Bake for about 15 minutes at 160 °C.

Heat the apple sauce, add the alcohol and gelatin, pour into spherical molds, and let set in the freezer.

Melt the chocolate in 80 g of cream, then add the gelatin. Whip the cream into peaks and fold in the chocolate.

Whip the egg whites, mix the remaining ingredients, and gently fold into the whipped egg whites. Bake for 10 minutes at 180°C and cut into small disks.

Melt the chocolate, incorporate the praline and the crisp wafers, spread thinly, let harden, and cut into small discs.

To finish, in spherical molds, place chocolate mousse, a pear insert, a disk of biscuit, and a disk of praliné feuilletine, then add more mousse. Freeze, spray with velour coating, and place the spheres on the shortcrust pastry for decoration with fondant.