{"id":280278,"date":"2014-12-29T13:33:00","date_gmt":"2014-12-29T12:33:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/caramel-and-chocolate-nut-log"},"modified":"2014-12-29T13:33:00","modified_gmt":"2014-12-29T12:33:00","slug":"caramel-and-chocolate-nut-log","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/caramel-and-chocolate-nut-log\/","title":{"rendered":"Caramel and Chocolate Nut Log"},"content":{"rendered":"
\n
\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nHere is my caramel nut and chocolate log! The recipe will seem long, but remember that I tend to detail everything. In the end, there is nothing very complicated about it. You can (and probably even “should”) start preparing some items the day before. Like salted butter caramel sauce, nut pralines etc. <\/div>\n
\nA buttercream log with caramelized walnuts, walnut dacquoise with a bit of salted butter caramel sauce, crushed walnut pralines and a chocolate cr\u00e8me mont\u00e9e topped with a caramel mirror. A small light dessert…<\/div>\n
\nYou can of course make this dessert the rest of the year in a cake format, a bit like my pistachio macaroon cake<\/a>! <\/div>\n
\n<\/div>\n
\n<\/div>\n

<\/a><\/p>\n

\nRecipe for the caramel walnut and chocolate log: (for a 23cm long log mould):<\/div>\n
\n<\/div>\n
\n-half a recipe of salted butter caramel sauce (recipe HERE<\/a>) <\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nFor the mousseline cream: (nut butter cream + pastry cream)<\/span><\/b>
\n
<\/span><\/b><\/div>\n

Praline nut butter cream (butter+praline nut+custard)<\/span><\/b><\/p>\n

\n  -275g of soft butter at temperature   <\/span><\/b><\/div>\n
\n  -100g of walnut pralines (recipe HERE<\/a>)<\/span><\/b><\/div>\n
\n Custard:<\/span><\/b><\/div>\n
\n  -70g of milk<\/span><\/b><\/div>\n
\n  -30g of yolk (you have to weigh them!!)<\/span><\/b><\/div>\n
\n  -70g of sugar<\/span><\/b><\/div>\n
\n
<\/span><\/b><\/div>\n
\nCustard:<\/span><\/b><\/div>\n
\n-110g of milk<\/span><\/b><\/div>\n
\n-8g of whole milk powder<\/span><\/b><\/div>\n
\n-25g of egg yolk<\/span><\/b><\/div>\n
\n-25g of sugar<\/span><\/b><\/div>\n
\n-4g of custard powder<\/span><\/b><\/div>\n
\n-15g of soft butter <\/span><\/b><\/div>\n
\n<\/div>\n
\n
\nDacquoise Nuts:<\/span><\/b>
\n-85g of whites<\/span><\/b>
\n-35g of caster sugar<\/span><\/b>
\n-90g of nuts<\/span><\/b>
\n-20g of flour<\/span><\/b>
\n-90g of powdered sugar<\/span><\/b>
\n
<\/span><\/b>
\nChocolate cream:<\/span><\/b>
\n-100g of full cream<\/span><\/b>
\n-50g of dark chocolate<\/span><\/b>
\n-5g of powdered sugar<\/span><\/b>
\n
<\/span><\/b>
\nCaramel mirror:<\/span><\/b>
\n-200g of sugar<\/span><\/b>
\n-200g of full cream<\/span><\/b>
\n-4 gelatin sheets (8g)<\/span><\/b>
\n
<\/span><\/b>
\nA few nut pralines to crush and walnut kernels to decorate<\/span><\/b><\/div>\n

<\/p>\n

\n<\/div>\n

Start the day before by preparing your nut pralines and salted butter caramel sauce. You can also prepare the pastry cream:<\/i><\/p>\n

\n
\nPut the 25g of egg yolks in a bowl<\/a> with the powdered milk, half the sugar and the custard powder. (In the photo, there are more yolks than in the recipe!).<\/i><\/div>\n
\n
<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix with a whisk. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nBoil the milk with the other half of the sugar and the butter. <\/i><\/div>\n


<\/i><\/span>
\n<\/p>\n

\n<\/i><\/a><\/div>\n


<\/i><\/span>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nWhen the milk boils, pour a small amount of it over the yolk-cream powder mixture. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix well.<\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPour this mixture back into the saucepan<\/a> in the remaining hot milk. <\/i><\/div>\n


<\/i><\/span>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nReturn to low heat. Boil for three to four minutes while whisking. <\/i><\/div>\n


<\/i><\/span>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPour the custard into a dish.<\/i><\/div>\n


<\/i><\/span>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nCover with cling film directly on top of the cream. Let cool completely then place in a cool place. <\/i><\/div>\n
\n
<\/i><\/div>\n
\n<\/i><\/a><\/div>\n


<\/i><\/div>\n

\nPrepare the custard:<\/i>
\nBlanch the yolks with one third of sugar.<\/i><\/div>\n
\n
<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nHeat the milk with the remaining sugar over low heat. When boiling, pour over yolk\/sugar mixture while stirring.<\/i><\/div>\n
\n
<\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nReturn to low heat and cook like a custard, i.e. without boiling. You can check by cooking up to 85\u00b0C while mixing! <\/i><\/div>\n
\nI continually whip the cream while it cooks to make it airy and smooth.<\/i><\/div>\n
\n
<\/span><\/span><\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPour into the bowl with the whisk (or always into a bowl with an electric whisk!).<\/i><\/div>\n
\n
<\/span><\/span><\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nWhip on medium speed until cream is room temperature. <\/i><\/div>\n
\n
<\/span><\/span><\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThe cream then takes on an incredible consistency!<\/i><\/div>\n
\n
<\/span><\/span><\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPour into a bowl and store in a cool place for one hour, with cling film over the bowl. <\/i><\/div>\n
\n
<\/span><\/span><\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPut the butter at room temperature in the bowl. Whip for 5 minutes at high speed.<\/i><\/div>\n
\n
<\/span><\/span><\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd thecooled<\/span> custard and cream <\/span>and whip on high speed for 2 minutes<\/span>.<\/i><\/div>\n
\n
<\/span><\/span><\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/span><\/span><\/i><\/div>\n
\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPlace 100g of walnut pralines in a blender and blend them to a coarse powder.<\/i><\/div>\n
\n
<\/i><\/div>\n
\n<\/i><\/a><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPour into the buttercream and whip again for one minute.<\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nHere is the log mould. Put a good layer of nut buttercream (at least 1cm) all over the bottom and the edges. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n


<\/i>
\n<\/p>\n

\nIf you made your caramel the day before, it should be cold or at least at room temperature.<\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n


<\/i>
\nPour a thick layer of the mixture in the bottom of the pan over the nut buttercream. <\/i>
\n
<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nNow place the pan in the freezer until the buttercream and caramel are set. <\/i><\/div>\n
\nWhen they have set, spoon a layer of buttercream to cover the caramel. <\/i><\/div>\n
\nTry to get as even a layer as possible. You can even out with a tablespoon. Return to freezer.<\/i><\/span><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPrepare your walnut dacquoise. <\/i><\/div>\n
\nPut the walnut kernels in a blender to reduce them to a powder. <\/i><\/span><\/div>\n
\n
<\/i><\/div>\n
\n<\/i><\/a><\/span><\/div>\n
\n
<\/i><\/div>\n
\nAdd the flour and powdered sugar. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix again to obtain a fine powder.<\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nBeat the egg whites until stiff with the caster sugar. Then add the nut powder.<\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nMix with a spatula, lifting as you would for a chocolate mousse, so that the whites do not fall back. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPour onto parchment paper the size of your baking sheet. It doesn’t matter how well it’s done, just try to get an even layer in terms of thickness. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nBake for 20 minutes at 180\u00b0C.<\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nLet cool, then peel the dacquoise from the paper. Cut a first rectangle of dough and place it in the bottom of the pan.<\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPut back a layer of cream and then place some nut pralines that you will break by hand. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n

Put a second rectangle of dough. Since the mold here has a rounded shape, the second rectangle is therefore larger. <\/i>
\n
<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPlace the pan back in the freezer. <\/i><\/div>\n
\nPrepare the chocolate whipped cream. <\/i><\/div>\n
\nPut the very cold cream and powdered sugar in a bowl and whip to whip. <\/i><\/div>\n
\nAdd the melted chocolate (it should not be too hot) and continue to whisk to combine. <\/i><\/div>\n
\n
<\/i><\/div>\n
\n<\/i><\/a><\/span><\/div>\n
\n
<\/i><\/div>\n
\n<\/i><\/a><\/span><\/span><\/div>\n


<\/i>
\nTake the pan out of the freezer and put the chocolate cream layer on top. <\/i>
\n
<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPut if you want, a layer of crushed nuts. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n


<\/i>
\nCut a last rectangle of dough and put it on the chocolate whipped cream.<\/i>
\n
<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n


<\/i>
\n<\/p>\n

\nWrap in cling film and freeze overnight if you can, or at least 3 hours.<\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPrepare your caramel mirror one hour before you finish the log.<\/i><\/div>\n
\nPut the gelatin sheets in cold water to soften them.<\/i><\/div>\n
\nPut the sugar with a little water (just enough to soak it) and bring it to a nice caramel color without mixing. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nOff the heat, pour in the full cream a little at a time (which you will have warmed up to avoid splashing!). You can mix it up this time!<\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n


<\/i>
\n<\/p>\n

\nAdd the gelatin leaves that you have wrung out. Mix well to distribute the gelatin evenly in the caramel. Now let cool to 28-29\u00b0C, stirring occasionally. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nTurn out the log (when the caramel is ready: 28-29\u00b0C) with a hair dryer (or even a heat gun which I use here) on a baking rack. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPlace the rack on a baking sheet lined with parchment paper.<\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPour the caramel mirror over the log. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nThe gelatin will set on contact with the frozen log. <\/i><\/div>\n


<\/i>
\n<\/p>\n

\n<\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nPlace the log on a serving dish and decorate with nuts. Then put the log in the fridge to let it thaw completely. <\/i><\/div>\n

<\/p>\n

\n<\/a><\/div>\n
\n
<\/i><\/div>\n
\nThe log should be eaten fresh (not frozen)! Happy New Year to all! <\/i><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n

<\/p>\n

\n<\/a><\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Here is my caramel nut and chocolate log! The recipe will seem long, but remember that I tend to detail everything. In the end, there is nothing very complicated about…<\/p>\n","protected":false},"author":1,"featured_media":40948,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-280278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/280278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=280278"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/280278\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/40948"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=280278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=280278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=280278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}