Chestnut & Blackcurrent Yule Log

1. Melt the Gold Chocolate at 38-39°C.
2. Mix with the Pailleté Feuilletine.
3. Spread in a rectangle of 7.5cm by 35.5cm with a height of 5mm.
 

1. Make a French Meringue with egg whites and sugar.
2. Melt at 45°C Gold Chocolate with the butter.
3. Add the egg yolks to the chocolate.
4. Incorporate the meringue with the flour into the first batter.
5. Spread 350g in a silpat.
6. Bake in the oven at 175°C for 7 to 8 minutes.
 

1. Heat at 85°C Blackcurrant with the cream, glucose, and honey.
2. Pour over the Ruby Chocolate and mix well using a hand blender.
3. Add the Mascarpone and mix well.
 

1. Make English cream with chestnut puree, egg yolks and sugar.
2. Pour on the white Chocolate W2, add the gelatine, and mix well using a hand blender.
3. When the mix is at 32°C add the whipped cream and the rum.