Easy recipe for Cookie ice-cream Christmas log (Christophe Felder & Camille Lesecq)

Cookie ice-cream Christmas log (Christophe Felder & Camille Lesecq)

Like last year, I wanted to offer you an iced log. This time, no creation, I went to the book Bûches by Christophe Felder and Camille Lesecq, which contains a lot of pastry logs but also iced logs. Among them, I chose a log that will put (almost) everyone in agreement, the Cookie log: vanilla and chocolate-hazelnut ice cream, chocolate shortbread and hazelnut and cinnamon croquines, a perfect program for the month of December! The recipe requires an ice-cream maker, apart from that it's quite easy, you just have to organize the preparations over several days so that everything can be frozen as you go along. For info, you will have too many croquines and probably too many cocoa shortbreads, but both recipes are delicious with a coffee at the end of the meal, I say that just in case ;)

The molds I used :
Moule en silicone 25cm
Moule à insert
I used my ice-cream maker Kenwood which works as an accessory with my robot, it is compatible with several robots of the brand.

Example of organization :

D-3 : chocolate-hazelnut cream
D-2 : transformation into choco-hazelnut ice cream, freezing, croquines dough, vanilla cream
D-1: cocoa shortbread, transformation into vanilla ice cream, croquines baking, assembly
J: icing and eating

Prep time : 50 minutes + cooking time (on at least 3 days)
For a 25cm Christmas log :

Hazelnut & chocolate ice-cream :

220g whole milk

60g full cream

10g powdered milk

40g caster sugar

1g stabilizer

15g trimoline or honey or sugar

45g cœur de Guanaja (I used classic Guanaja)

40g hazelnut butter

Heat milk, cream and powdered milk to 50°C.

Add sugar, stabilizer and trimoline. Bring to a boil, whisking constantly.

Chop the chocolate, mix it with the hazelnut paste, then pour the boiling liquid over it in three times and whisk well.

Then, let the cream cool completely in the refrigerator and pour it in your ice-cream maker.

Pour the ice cream obtained in this way into the insert mould and put in the freezer until you have a well-frozen insert.

Croquines :

125g hazelnuts

125g caster sugar

½ teaspoon vanilla powder

½ teaspoon cinnamon powder

60g egg whites

Crush the hazelnuts.

Whisk together the sugar, vanilla, cinnamon and chopped hazelnuts.

Then add the egg whites.

Pour the dough thus obtained into a saucepan and heat it over low heat until it reaches a temperature of 70°C.

Allow to cool completely, stirring the dough regularly. Place it overnight in the refrigerator.

The next day, form small piles of dough 3cm in size with a spoon on a baking sheet covered with baking paper.

Bake for about 20 minutes at 170°C, then let them cool down before removing them from the plate.

Cocoa shortbreads :

105g softened butter

125g brown sugar

50g caster sugar

3g fleur de sel

2g liquid vanilla

180g flour T45

30g cocoa powder

5g baking soda

155g Guanaja chocolate

Mix the butter with the sugars, salt and vanilla.

Then add the sifted flour, cocoa and baking soda.

Chop the chocolate finely and quickly add it to the dough.

Put in the fridge for 1 hour, then spread the dough between two sheets of baking paper 5mm thick.

Bake at 170°C for 5 minutes, then cut into 4cm squares and bake again for 5 to 8 minutes.

Then, crush some of the shortbreads for the vanilla ice cream.

Vanilla cookie ice-cream :

2 vanilla beans

500g whole milk

50g caster sugar (1)

25g powdered milk

20g trimoline or honey or sugar

1g of stabilizer

20g softened butter

80g egg yolks

50g caster sugar (2)

Crushed shortbreads

Heat the milk with the vanilla seeds to 30°C.

Then add the caster sugar (1), powdered milk, trimoline and stabilizer. Continue to heat up to 50°C, then add the butter and bring to a boil quickly.

Whisk the egg yolks with the caster sugar (2) then pour the boiling milk over them.

Reverse everything in the saucepan and cook at 85°C.

Pour the cream into another container to stop the cooking and put a plastic wrap on it.

Put it in the refrigerator until it is cold.

Then pour into the ice cream maker, adding shortbread chips to make the vanilla cookie ice cream.

Assembly :

Put a sheet of Rhodoid in your log mould if it is not made of silicone.

Pour some of the vanilla ice cream.

Add the chocolat ice-cream insert.

Cover with the remaining vanilla ice cream.

It was not indicated in the recipe, but I decided to finish the assembly with a few squares of chocolate shortbread.

Then put in the freezer until the ice cream is very hard so that it can be easily removed from the mould.

Icing :

300g dark chocolate with 52% cacao

75g grape seed oil

70g crushed shortbreads

Gently melt the chocolate. Add the grape seed oil, stir well. Finally, crush 70g of shortbread into more or less large pieces and add them to the icing.