Vanilla Log with Chocolate Summer Truffle Filling

For the spread insert:

Pour the spread into the insert mold, smoothen the mixture and rest in the freezer until assembly

For the Dacquois biscuit:

Preheat the oven to 170 ° C. Sift the icing sugar over a baking sheet, add in the ground almonds and mix.

Beat the egg whites until slightly stiff and shiny, then slowly add in the sugar in batches When the egg whites are well whipped into a meringue, add in the icing sugar and almond powder while gently folding it with a spatula.

Spread the mixture in a sheet lined baking tray 24cm long by 14cm wide

Finally, bake the dacquoise for 20 to 30 minutes at 170°C. The cookie should be cooked to perfection. Crunchy outside and soft insides.

For the chrunchy praline:

Melt the chocolate in a bain marie. When it is very smooth, add the rest of the crushed ingredients and spread the mixture between two sheets of baking paper about 24 cm in length and 7 cm in width, and allow to set in the freezer.

For the vanilla bavaroise:

Soak the gelatin sheets in a bowl of cold water.

In a saucepan, combine the egg yolks and sugar. Add the milk and vanilla and cook everything over low heat in. In a sauce pan, heat milk and vanilla up gently, add in the egg yolks and sugar mixture while stirring with a spatula. The mixture should thicken slightly, cook to obtain a custard (temperature 82-84 °C). As soon as the custard is ready, filter it using a chinois strainer and pour it into a bowl with the drained gelatine sheets. Leave to cool to 25-30 ° C, stirring occasionally. Once cooled to room temperature, cover the top of the custard with cling film (not the bowl) and cool to around 26° C.

Pour the 35% cream into a mixer with a whisk attachment and whisk until semi hard peaks form. Set aside in the refrigerator.

When the custard is at around 26 ° C, add in a quater of the whipped cream and mix with a spatula to loosen the mixture, afterwards slowly fold in the rest of the cream, be gentle during this process to not lose the air in the whipped cream.

For the assembly:

Pour a third of the Bavarian vanilla mousse into the bottom of the log mold. Take the spread insert out of the freezer, unmold it and place it in the middle of the mold without pressing to the bottom. Spread a little Bavarian vanilla mousse lengthwise to the chocolate insert.

Cut the crunchy praline using a hot blade. Place a layer of crisp on the mousse, pressing slightly to bring up the foam on the edges without going too deep to the insert.

Pour a little mousse lengthwise, drop the dacquoise pressing lightly so that the assembly is firm. Reserve in the freezer for at least 12 hours. The next day (or when finishing), unmold the log.

Just before serving, whip the 35% cream into whipped cream and using with a pastry bag, decorate the log. Finally, arrange the crispy dark chocolate and summer truffle pearls on the log covered with whipped cream.