Pear and Praline Yule Log

Prepare the pear confit.

Peel and cut the pear in cubes.

Place the pear cubes in your sauce pan with water, sugar and vanilla.

Heat until it boils then low down the heat and leave it 45 minutes with little bubbles.

When you get the consistency of a syrup, soak 2 gelatine sheets into cold water.

After 5 minutes, remove the sauce pan from the stove, drain the gelatine and add it to the confit.

Let cool down a bit and pour in your insert log mold. Freeze.

Prepare the Savoie biscuit.

Preheat your oven at 160 degrees.

Melt slowly the butter.

Mix with your electrical hand mixer the egg, sugar and lime zest for 5 minutes.

Add the flour, baking powder and corn starch. Add the butter.

Mix gently with a spatula until you get an homogeneous mixture.

Pour on a baking paper, spread until you get a rectangle shape as big as your log mold.

Bake 15 minutes.

When you take it out of the oven, cut it at the right dimensions. Set aside.

Prepare the praline mousse.

Soak 2 gelatine sheets into cold water.

Beat the eggs and take 80 g.

Mix the 80 g beaten eggs with the mascarpone. Pour in a small sauce pan and heat while whisking.

When the mixture reaches 85 degrees or that it covers generously a spoon, remove from the stove.

Add the drained gelatine sheets and mix.

Add praline and mix. Set aside in your fridge.

Whisk the 180 g cream into firm chantilly and add gently with a spatula to your praline mousse.

Proceed with the final log mounting.

Pour 2/3 of the praline mousse on the boarders and bottom of your log mold.

Place the pear insert in the center, press gently. Add a few meringues roughly cut on the insert.

Cover with the rest of the mousse. Place the Savoie biscuit on top, press gently to remove any air bubbles.

Freeze.

Prepare the mirror glaze.

Place the sheets of gelatine in a bowl with cold water.

Pour the water, sugar, chocolate and cream in a sauce pan. Heat until it boils whilst whisking.

Remove from the heat, sift and add the gelatine sheets. Mix.

Place a cling film on the surface of the liquid and let cool down (you will use this mirror glaze with a temperature between 30 and 32 degrees). You can hit gently the bowl against your working plan to help the little bubbles get out of the icing.

Remove the log from the freezer, place it on a grid, the grid being on a dish.

Pour the mirror glaze (between 30 and 32 degrees) on the log. Let it 2-3 minutes before adding the decoration (hazelnuts, meringues, dried pear).

Set aside in your fridge for 3-4 hours before eating.