Cookwares

• Oven
• Piping bag
• Loaf tin

Method

1. 1Step : Mix the NH pectin and the sugar together.
2. 2Step : Bring the blackcurrant coulis to a boil.
   
3. 3Step : Add the pectin/sugar mixture to the boiling coulis.
4. 4Step : Boil for 2 minutes.
5. 5Step : Pour into an insert mold, let cool down slightly, cover with plastic wrap, and freeze for 4h.
   
6. 6Step : Spread the chestnut spread over the insert and freeze overnight.
   

Cookwares

• Oven
• Piping bag
• Loaf tin

Method

1. 1Step : Melt the butter and let it cool until lukewarm.
2. 2Step : Whisk the eggs and sugar together until pale and fluffy.
3. 3Step : Add the butter, milk, and oil.
4. 4Step : Add the flour and baking powder.
5. 5Step : Mix and add the crumbled chestnuts.
   
6. 6Step : Bake at 170°C for 12 minutes.
   

Cookwares

• Oven
• Piping bag
• Loaf tin

Method

1. 1Step : Bloom the gelatin in cold water.
2. 2Step : Bring the milk, cream, and vanilla to a boil.
3. 3Step : Whisk the egg yolks with the sugar.
4. 4Step : Pour the hot milk over the eggs, and cook until it coats the back of a spoon or reaches 83°.
5. 5Step : Add the wrung-out gelatin and the chestnut spread.
6. 6Step : Cool down to 25°C.
7. 7Step : Whip the heavy cream and gently fold it into the chestnut cream.

Cookwares

• Oven
• Piping bag
• Loaf tin

Method

1. 1Step : Beat the egg white until stiff peaks form, adding the sugar in 3 additions.
2. 2Step : Gently fold in the powdered sugar and cornstarch with a spatula. Place in a piping bag fitted with a 2mm round tip.
3. 3Step : Pipe thin sticks and bake at 80°C for 20 minutes, then leave to dry for 1h.
4. 4Step : Once cooled, store in an airtight container.

Cookwares

• Oven
• Piping bag
• Loaf tin

Method

1. 1Step : Spread 3 to 4 spoonfuls of Bavarian cream over your texture relief mat and smooth well with a spatula to fill all the gaps. Place the mat in the log mold.
2. 2Step : Pour in 3/4 of the Bavarian cream and spread it well up the sides. Place in the freezer for 10min.
3. 3Step : Take the mold with the cream and the blackcurrant/chestnut insert out of the freezer. Unmold your insert and place it right in the center of the cream. Press down slightly to sink it in. Pour in the rest of the Bavarian cream.
4. 4Step : Finish with the madeleine sponge, pressing down gently so the cream comes up around the sides. Smooth nicely. Cover with plastic wrap and freeze for at least one night.
5. 5Step : On the day Unmold the log onto your serving dish or a cake board and carefully peel off the texture mat. Let thaw for at least 6h.
6. 6Step : Right before serving, decorate your log by placing your meringue sticks all around, playing with different heights.
   
7. 7Step : And there you have it, all that's left is to wow your guests and enjoy!