Christmas Log with Honey

For : 10 servings
Time : 5 hours
Difficulty : medium

Ingredients for Christmas Log with Honey :

Biscuit Dacquoise:
450 g tant pour tant
75 g powdered almonds
10 egg yolks
75 g crystallized sugar

Nougat Mousse :
175 g honey "mille fleurs"
4 egg yolks
15 g sugar
5 sheets gelatine
30 g de candied cherry
125 g slivered almonds
50 g de chopped pistachios
50 g de chopped grilled hazelnuts
300 g de whipped cream
Finishing:
Chocolate glaze
nougatine cut in pieces
Christmas Figurines

Technical stages for Christmas Log with Honey :

	1 Prepare all the ingredients.
	2 Biscuit dacquoise: Sieve the tant pour tant along with powdered almonds.
	3 Beat the egg whites very firm with the crystallized sugar.
	4 Add the sieved mixture to the beaten whites...
	5 ...using a wooden or rubber spatula.
	6 Dress this preparation on a slightly greased parchment paper...
	7 ...by spreading the batter all over the sheet evenly.
	8 Bake in hot oven at 200°C...
	9 ...until brown.
	10 Nougat Mousse: Place the sheets of gelatin in a pan filled with cold water. Reserve.
	11 Pour the honey in a saucepan...
	12 ...and cook at 130°C. Check the cooking temperature using a thermometer probe!
	13 Meanwhile, whip the liquid cream into whipped cream and reserve in the fridge.
	14 Beat the egg whites firm with sugar.
	15 Pour the boiling honey into the firm whites while whipping using an electric mixer on low speed.
	16 When honey is completely poured, increase the mixer to highest speed.
	17 Drain the gelatin, place it in a saucepan and melt on low heat. Add the melted gelatin to lukewarm preparation...
	18 ...and beat until completely cooled.
	19 Add the dried nuts and candied fruits cut into pieces.
	20 Mix.
	21 Add the whipped cream.
	22 Delicately mix the two preparations together.
	23 Setting: Line the bottom of a log mold with a coat of plastic wrap.
	24 Flip the sheet of biscuit dacquoise and delicately remove the parchment paper that was used for baking.
	25 Cut the biscuit in strips as wide as the mold. Reserve.
	26 Fill half the inside of the mold with nougat mousse.
	27 Place the finely crushed nougatine.
	28 Cover with the rest of nougat mousse all the way up.
	29 Smooth using a metal spatula.
	30 Cover with the strips of biscuit dacquoise.
	31 Cover with plastic wrap...
	32 ...and leave to harden in the fridge for a few hours. Ideally prepare the day before and leave to harden overnight in the fridge.
	33 The next day, remove the plastic wrap.
	34 Flip the log mold on a serving dish or cardboard cake box.
	35 Remove the cake from the mold.
	36 Remove the plastic wrap.
	37 Slightly heat the chocolate glazing to make it very liquid.
	38 Fill a pastry cone.
	39 Decorate the surface of the log...
	40 ...by drawing chocolate lines all over the surface.
	41 Decorate the log with Christmas figurines.
	42 Reserve in the fridge until serving.