Almond hazelnut log

Almond hazelnut daquoise with chocolate mousse and beurre noisette cream

100YEARS Ambassador

Sylvain Marron

Pastry chef


För 20 portioner

Almond and hazelnut dacquoise

Recipe for 1 frame 60 x 40 cm

355 g egg white

95 g sugar

145 g roasted hazelnut

145 g roasted almond

285 g icing sugar

Almond and hazelnut génoise

110 g icing sugar

65 g roasted almond

65 g roasted hazelnut

100 g egg

60 g egg yolk

100 g flour

200 g egg white

75 g sugar

Beurre noisette

200 g Debic Constant Butter

100 g milk powder 0% fat

Light beurre noisette crème

300 g milk

36 g sugar (1)

1g fleur de sel

80 g beurre noisette

60 g egg yolk

36 g sugar (2)

22 g corn starch

200 g Debic Stand & Overrun

Chocolate mousse

100 g egg yolk

100 g sugar

30 g water

240 g dark chocolate 70%

80 g milk

540 g Debic Stand & Overrun

Crusty feuilletine

400 g praliné almond hazelnut 60%

100 g milk chocolate

100 g feuilletine

150 g crumble


Almond and hazelnut dacquoise

Mix the almond, hazelnut, and icing sugar in a robot-coupe.

Whip the egg white and sugar to soft peaks and fold in the dry mixture.

Spread in a frame and powder with icing sugar.

Bake a 170° C for approx 20-25 minutes with open aura.

Almond and hazelnut genoise

Mix the almond, hazelnut, and icing sugar in a robot-coupe, add the eggs and egg yolks and emulsify until the mix get warm and airy.

Fold in the flour and the egg white previously whipped with the sugar to a soft peak.

Spread on a baking tray and sprinkle grossly chopped almonds and hazelnuts.

Bake at 200° C for 8-10 minutes.

Beurre noisette

Melt the butter add the milk powder and gently cook until the butter and the milk powder take a light brown colour.

Beurre noisette creme legere

Boil the milk, sugar, salt, and beurre noisette.

Whip the egg yolk with the sugar and the corn starch.

Cook like a crème patissiere.

Cool down, mix until smooth, and fold in the light whipped Stand & Overrun.

Fill twoo small inserts covered with a band of dacquoise. Freeze.

Chocolate mousse

Boil the sugar with 30 g water to 118° C and pour over the egg yolk (pâte à bombe.)

Whip until cold.

Warm the chocolate to 55° C and emulsify with warm milk until a ganache.

Mix the pâte à bombe and the light whipped cream and fold in the warm ”ganache”.

Croustillant feuilletine

Melt the chocolate and mix with the other ingredients.

Spread over 2 bands of dacquoise 7 x 55 cm.



Line two christmas logs with the sponge cake.

Pour in the chocolate mousse.

Press in the beurre noisette insert and finish with the dacquoise.



For finish spray with neutral glaze and decorate.

Receptetiketter 100YEARS Ambassador