Chestnut, Vanilla & Blackcurrant Log

Making the recipe

For 9 logs for 6 people

Frozen puree sugar-added Chestnut & Vanilla

Frozen puree without added sugar Blackcurrant

Frozen puree without added sugar Lemon

CHESTNUT SPONGE

Ingrédients

Caster sugar – 430g
Eggs – 200g
Frozen fruit puree with added sugar Chestnut & Vanilla – 100g
T45 flour – 400g
Cocoa powder – 10g
Baking powder – 24g
Butter – 430g

Using the whisk attachment, beat the sugar, eggs and chestnut puree in the mixer bowl. Add the sifted dry ingredients. Then add the melted butter and stir. Spread into a 60cm x 40cm square on a baking sheet lined with baking paper. Bake at 170°C. Flatten the sponge as soon as it comes out of the oven. Leave to cool for assembly.
BLACKCURRANT CREMEUX

Ingrédients

Frozen puree without added sugar Blackcurrant – 1000g
Water – 300g
Frozen puree without added sugar Lemon – 30g
Caster sugar – 390g
NH Pectin – 21g
Cornflour – 66g
Soft butter – 195g

Heat the purees with the water. Mix all the dry ingredients together. Add the dry ingredients to the hot liquid while stirring. Boil for 2 minutes. Cool to 40°C, add the chopped butter and mix with a hand blender. Set aside.
CHESTNUT CREAM

Ingrédients

Whole milk – 800g
Egg yolks – 140g
Caster sugar – 160g
Frozen fruit puree with added sugar Chestnut & Vanilla – 600g
Chestnut paste – 200g
Gelatin mass – 180g
Soft butter – 300g

Heat the milk with the chestnut puree and chestnut paste. Mix the sugar and egg yolks together. Add the mix to the hot liquid and cook at 85°C. Remove from the heat and add the gelatin mass and butter. Mix with a hand blender.
INTENSE CHESTNUT CREAM

Ingrédients

Chestnut cremeux- 360g
Chestnut paste – 450g

In a food processor, blend the chestnut cremeux with the chestnut paste and set aside for assembly.
VANILLA MOUSSE

Ingrédients

Whole milk – 560g
Whipping cream 35% – 560g
Caster sugar – 100g
Egg yolks – 220g
Gelatin mass – 112g
ZEPHYR White chocolate 34% – 500g
Whipped cream – 600g

Make a custard with the milk, cream, sugar and yolks and cook at 85°C. Remove from the heat and add the gelatin mass and white chocolate. Mix with a hand blender and chill. Once cooled, add the whipped cream and set aside for the assembly.
VANILLA GLAZE

Ingrédients

Water – 200g
Caster sugar – 300g
Glucose – 300g
Sweetened condensed milk – 200g
Gelatin mass – 140g
ZEPHYR White chocolate 34% – 300g
Vanilla pods – 3

Boil the water, sugar and glucose at 103°C. Add the sweetened condensed milk, gelatin mass, chocolate and vanilla pods. Mix using a hand blender and set aside in the fridge.

Assembly

Place the sponge in the square, pour the Blackcurrant cremeux over it and freeze. Next pour the chestnut cream over it and freeze. Cut 6 strips lengthwise, 6cm wide, and layer them two by two. Make the vanilla mousse and pour 1/3 into each log mold. Insert the cut strips and smooth out to remove any excess. Freeze. Turn out the log molds and cut into three equal 17.5cm sections. Glaze each log. Then place a rectangle of white vanilla chocolate, 3cm wide and 17cm long, in the center of the log, followed by two 8.5cm x 7.5cm end pieces. Using a piping bag fitted with a nozzle tip, pipe the intense chestnut cream onto the log. Decorate with marrons glacés, gold flakes and a dried vanilla pod.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.

Our recipes

Thibault MARCHAND's recipes

Discover inspirations and innovations from chefs who share their recipes and tips with you.