Hazelnut, tonka bean & caramel yule log (glutenfree)

Fourth log of this Christmas 2021, this time with hazelnut of course! Associated here with tonka bean and a caramel crémeux insert, but you can of course remove the tonka bean if you don't like it, or replace it with vanilla, cinnamon... This log is gluten free, but you can also replace the cornflakes with crêpes dentelles in the croustillant if you prefer. Finally, in terms of organization, you can prepare the log well in advance and only make the icing at the last moment; you can even divide the tasks over several days (one day the insert, another biscuit + croustillant, another mousse, and finally the icing) since all the elements can be kept in the freezer.

 
 
 Prep time : 1h40 + 15 minutes cooking
 For a 30cm yule log :

 

Tonka bean caramel :

 100g caster sugar
 120g full cream
 ½ tonka bean
 2 egg yolks
 30 butter
 100g 46% cocoa milk chocolate
 A pinch of fleur de sel
 
 Prepare a caramel with the sugar. In parallel, heat the cream with the grated tonka bean.
 
 
 
 When the caramel is amber, deglaze it with the cream. Remove it from the heat and let it cool for a few minutes.
 
 
 Add the egg yolks, mixing well (be careful not to add them too soon, as the eggs may coagulate). Put back on the heat and cook at 85°C like a custard.
 
 
 
 Remove from the heat and add the butter, fleur de sel and finally the chocolate.
 
 
 
 Mix well, then pour the caramel into the insert mold previously lined with guitar paper (to facilitate unmolding).
 
 
 
 
 

Hazelnut biscuit :

 50g brown butter (about 70-75g of butter to start with)
 40g hazelnuts
 15g almond powder
 15g hazelnut powder
 50g powdered sugar
 10g cornstarch
 10g plain yoghurt
 10g honey
 38g egg whites (1)
38g egg whites (2)
 27g caster sugar
 
 Prepare the brown butter: cook it over low heat until it stops crackling and turns amber. Let it cool.
 
 
 
 Roast the hazelnuts at 150°C for 15 minutes, then let them cool and chop them coarsely. Add the powdered sugar, almond and hazelnut powders and cornstarch.
 
 
 
 Add the yogurt, honey and egg whites (1).
 
 
 
 Beat the egg whites (2) with the caster sugar.
 
 
 
 Add the meringue to the previous mixture, mixing gently with a maryse.
 
 
 
 Take a quarter of this mixture and incorporate it into the brown butter.

 
 
 Then pour into the remaining mixture and mix gently.
 
 
 
 Spread the dough on a baking sheet covered with parchment paper (the biscuit should be a little larger than the log pan).
 
 
 
 Bake in the preheated oven at 165°C for 12 to 15 minutes.

 

Praliné croustillant :

 55g azelia chocolate
 75g hazelnut praliné
 45g corn flakes
 
 Melt the chocolate, then add the praliné and cornflakes.
 
 
 
 Cut the cooled hazelnut biscuit to size.
 
 
 
 Spread the croustillant over the biscuit, then let crystallize in the refrigerator or freezer until ready to assemble.

 
 
 

Hazelnut praliné & tonka bean mousse :

 120g whole milk
 120g full cream
 50g egg yolks
 20g sugar
 6g gelatine
 200g hazelnut praline
 1/3 tonka bean
 150g full cream to whip up
 
 Rehydrate the gelatine in a bowl of cold water.
 Heat the milk and cream with the tonka bean.

 
 
 Whisk the egg yolks with the sugar.
 
 
 
 Pour the milk over it, stirring well, then pour back into the pan. Cook at 85°C, stirring constantly. Then add the rehydrated gelatine, well wrung out, and the praline.
 
 
 
 Let the custard cool to 35°C. Whip the cream until it is not too stiff.
 
 
 
 Gently fold it into the custard, then immediately proceed to assembly.
 
 
 
 

Assembly :

 Pour half of the mousse into the mold covered with guitar sheet.
 
 
 
 Add the insert (even after several hours in the freezer, it will be difficult to handle, this is normal). Cover with mousse.
 
 
 
 
 Finish by adding the biscuit and croustillant.
 
 
 
 Place in freezer until fully frozen.

 

Hazelnut chocolate icing :

 250g milk chocolate 46% cocoa
 45g neutral grape seed oil
 50g chopped hazelnuts  
 A few hazelnuts for decoration 
 
 Melt the chocolate gently, then add the oil and the chopped hazelnuts. 
 
 
 
 When the icing is about 35°C, remove the log from the mould and place it on a rack (over a container to get the excess icing).
 
 
 
 Pour the icing over it.
 
 
 
 Decorate with hazelnuts, then let defrost in the refrigerator for at least 3 to 4 hours and enjoy!