Recipe for Chocolate-Clementine Log with Chestnut

Creamy Chestnut Soak the gelatin sheets in a large volume of cold water. Heat the milk and cream together. In a bowl, whisk the egg yolks, sugar, rum, and chestnut puree. Pour the boiling milk over the egg and chestnut mixture while stirring. Return to the saucepan and cook until it coats the back of a spoon (83°C), like a custard. Add the squeezed gelatin and mix until completely dissolved. Pour into an insert mold or a frame lined with acetate. Place in the freezer for at least 3 hours.

Clementine Confit Prepare boiling water, plunge in the clementines, and let simmer for an hour. This aims to remove the bitterness from the skin. Drain, cut into quarters, return to the pot, and add the sugar previously mixed with pectin. Cook for 30 minutes over medium heat, stirring occasionally. Blend with an immersion blender and fill the mold (there will be some left over). Not having a cylindrical insert mold, I used an empty roll from plastic wrap, lined it with parchment paper, and closed the end with parchment paper and tape. Place in the freezer.

Soft Almond Biscuit
In a saucepan or microwave, melt the butter (be careful not to overheat it). In a mixing bowl, combine almond flour, sugar (1), powdered sugar, baking powder, and flour. Add the egg whites (1) followed by the yolks and the cooled melted butter. Whip the egg whites with sugar (2), continue whipping until the mixture becomes frothy, then add sugar and beat until the mixture is shiny and forms stiff peaks. Gently fold the whipped egg whites into the first mixture in several additions using a spatula. Carefully spread the biscuit mixture onto a baking sheet lined with parchment paper. Bake in a preheated oven at 150°C for about 15 minutes.

Clementine Mousse Soak the gelatin sheets in a large volume of cold water. Grate the zest of the clementines into a saucepan, add the juice of the squeezed clementines, and bring to a boil. Meanwhile, whisk together the sugar and cornstarch with the eggs. Then pour the hot liquid over the eggs while mixing. Return to the heat and cook over medium heat until the first boil, stirring continuously. Add the butter, then add the squeezed gelatin, mixing until completely dissolved. Whip the cream to soft peaks, and once the clementine mixture is cold or warm, loosen it with a whisk, then gently fold in the whipped cream in several additions using a spatula.

Brown Mousse
Soak the gelatin sheets in a large volume of cold water.
Bring the milk to a boil. In the meantime, whisk together the sugar and starch, then add the egg yolk. Once the milk has boiled, pour it over the egg mixture, mix, and return everything to the pot. Bring to a boil while continuously whisking, and cook for 2 minutes. Set aside. Lightly bring 26g of cream to a boil. Add the squeezed gelatin, mix well, and then incorporate it into the previously made custard.
Add the chestnut puree and rum, then use a mixer to smooth the mixture. Let the cream cool, and once it is nearly cold, gently fold in the 216g of whipped cream. Use a spatula and repeat this process several times. Place in a piping bag.

Crispy layers Melt the chocolate with the praline, add the crispy layers and mix well.

To finish Assembly: An orange velvety dome In the bottom of the mold pour 2 to 3 cm of brown mousse. Place the citrus insert and then cover with brown mousse. Place in the freezer. Unmold the brown cream and cut a strip of biscuit the same size to layer them. Remove the log from the freezer, spread a layer of citrus mousse, and place the brown/biscuit insert, biscuit side down, in the middle of the log, then cover with citrus mousse. Place the soft almond biscuit cut to size on top and press lightly to adhere. Return to the freezer for at least 6 hours. Brown log Prepare the crispy layer, unmold the log, place it upside down on a baking sheet, then spread the crispy layer, and return to the freezer for at least an hour. Prepare your workspace by laying plastic wrap on your countertop, allowing plenty of excess to avoid mess. Spray the log with even, not too fast movements from left to right. Try to be consistent to avoid needing touch-ups as they will be noticeable. Keep in the refrigerator for at least 4 hours before serving. Find this detailed recipe with images and more tips on a dessert inspiration website.