Williams Pear & PDO Ardèche Chestnut yule log

In the bowl of a stand mixer fitted with a flat beater, mix together all the ingredients. Spread out the resulting mixture into a 60×40 cm baking frame using a small palette knife. Bake for 6 minutes at 160 °C. Leave to cool.

In the bowl of a stand mixer fitted with a flat beater, mix together the ground almonds, corn starch, sugar, vanilla powder and baking powder. Heat the cream and the PDO Ardèche chestnut puree to 50 °C. Add to the mixed dry ingredients. Once the mixture is smooth, add the whole eggs and yolks.

Whisk the mixture until it forms a ribbon-like texture, then spread out into a 60×40 cm baking frame. Sprinkle with the chestnut pieces and bake at 170 °C for 15 minutes. Once out of the oven, remove from the frame and immediately turn over. Once cooled, place on top of the crisp base.

Mix the Pectin NHX with the sugar. Add the pectin/sugar mixture to the blackcurrant puree at 40 to 50 °C and mix with a spatula. Bring to the boil for a few moments. Pour the blackcurrant confit onto the biscuit sponge in the 60×40 cm baking frame and spread with a palette knife. Freeze for at least 2 hours.

For a more natural version, whisk 18g of Natur Lin INGREDIUM into the blackcurrant puree until smooth. Leave to stand for 2 minutes at room temperature, then set aside in a bowl. Pour the blackcurrant confit onto the biscuit sponge in the 60×40 cm baking frame and spread with a palette knife. Freeze for at least 2 hours.

Mix the cold water with the gelatin and leave to bloom in the fridge for 10 minutes. Mix the Pectin NHX with the sugar. Heat the Williams pear compotée to 40 °C. Pour in the sugar/pectin mixture and xanthan and whisk. Bring to the boil for 1 minute. Remove from the heat and add the gelatin mass. Using a spatula, spread the Williams pear compotée directly onto the blackcurrant confit and freeze for around 4 hours.

For a more natural version, whisk 36g of Natur Lin INGREDIUM into the Williams pear compotée until smooth. Leave to stand for 2 minutes at room temperature, then set aside in a bowl. Using a spatula, spread the Williams pear compotée directly onto the blackcurrant confit and freeze for around 4 hours.

Mix the cold water with the gelatin and leave to bloom in the fridge for 10 minutes. Heat cream 1 and the sugar, then add the gelatin. Pour over the PDO Ardèche chestnut puree. Add the rum and mix with a Maryse spatula. Scrape down the edges of the bowl to avoid granules. Using a stand mixer fitted with a whisk attachment, whip cream 2 until light and airy. Add 1/3 of the whipped cream to the chestnut cream and whisk to combine. Using a Maryse spatula, fold in the remaining 2/3 of the whipped cream. Use immediately.

Cut the insert into strips 4.5×54 cm long and set aside in the freezer for assembly later. Pour the chestnut mousse into the mould, then smooth it with a palette knife around all the edges to make sure there are no air bubbles. Press the insert into the mould and smooth over the mousse to give a flat surface. Place in the freezer for at least 6 hours. In a saucepan, heat the neutral glaze until it boils, then add the chestnut cream (crème de marron). Mix until smooth. Once frozen, remove the Yule logs from the ‘Vague’ moulds and cut into 12 logs measuring 18cm each. Spray them with the hot chestnut glaze using a spray gun. Add the ‘Flocon’ decorations to both ends of each log. Garnish with pear slices, previously soaked in acidulated water to prevent oxidation. Add pieces of candied chestnut and a few gold glitter flakes.