Nougat, coffee and pistachio Yule log
Ingredients
- 40 g sugar
- 40 g egg yolks
- 160 g of cream
- 8-10 g instant coffee
- 85 g milk chocolate with 46 per cent cocoa
- 4 eggs
- 40 g pistachio paste
- 120 g icing sugar
- 1 c. à café sugar
- 15 g Languedoc olive oil PDO
- 20 g of flour
- 120 g of ground almonds
- 60 g honey
- 4 blancs eggs
- 40 g caster sugar
- 120 g chopped pistachios and hazelnuts
- 80 g candied orange peel
- 30 cl of single cream
- 8 g gelatine sheets
- flaked almonds
- unsalted pistachios
- white chocolate discs
- sugar cubes
Tip
Instructions
Prepare the coffee filling: heat the cream with the instant coffee. Whisk the egg yolks with the sugar, then pour the cream over them, mixing well. Pour the mixture back into the saucepan and cook like custard at 83°C.
- Next, pour the cream over the chocolate and mix using a spatula or a hand blender. Pour the cream mixture into the insert mould and place in the freezer until ready to assemble.
Prepare the sponge. Preheat your oven to 200 °C (gas mark 6/7).
In a mixing bowl, combine the icing sugar, ground almonds, flour, 2 whole eggs, 2 egg yolks (set the whites aside), the pistachio paste and the Languedoc olive oil PDO. Whisk vigorously.
Whisk the 2 egg whites with the sugar until stiff peaks form, then fold them into the previous mixture. Pour the mixture onto a baking tray lined with oiled baking paper. Bake at 210 °C (gas mark 7) for 10 to 12 minutes. Set aside.
Prepare the nougat mousse: soak the gelatine in cold water. Squeeze out the excess water, then melt the gelatine in a bowl in the microwave. Once it has completely melted, mix well with 1 tablespoon of crème fraîche, ensuring it is thoroughly combined. Whisk the egg whites until stiff peaks form. Bring 1 tablespoon of water, the honey and the sugar to the boil and boil for 4 minutes. Pour this mixture over the egg whites whilst whisking. Add the dried fruit and orange zest.
- Whip the very cold cream into whipped cream. Gradually add the gelatine, mixing on a medium speed until the cream is firm. Fold the whipped cream into the mixture with the beaten egg whites.
Spoon half of the mixture into a log mould, place the coffee-flavoured centre in the middle and pour over the remaining half of the nougat mousse. Place the biscuit on top, then chill in the fridge for several hours.
To garnish, roast the flaked almonds. Roughly chop the pistachios.
Turn out onto a log-shaped serving dish. Decorate with flaked almonds, chopped pistachios, white chocolate discs and a few sugar balls.
Tip
For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.
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