THE FESTIVAL CARNET
Chocolate and Hazelnut Yule Log with Sweetener
A small log of 100% cocoa chocolate, mascarpone and whipped cream, with erythritol and crushed hazelnuts, taken in the refrigerator.
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A small log of 100% cocoa chocolate, mascarpone and whipped cream, with erythritol and crushed hazelnuts, taken in the refrigerator.
Prepare the ingredients before starting and follow the indicated dimensions. The shape remains simple so that the result can be achieved in a family kitchen; times are indicative and texture cues prevail.
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The preparation step by step
Read the composition
Check that the chocolate contains only cocoa paste, possibly cocoa butter, without added sugar. Read also the composition of the sweetener: the amount of 40 g concerns pure erythritol, not a product concentrated with stevia. This sheet describes a composition and portions, without validated nutritional calculation. It does not guarantee compatibility with a ketogenic or diabetic diet, nor an effect on weight. The ingredients contain their own carbohydrates; adjust the portion if you follow a prescribed diet.
Prepare the form
Line an 18 × 8 cm loaf tin, about 850 ml in capacity, with suitable cling film. Keep the mascarpone and 150 g of cream fresh. Weigh the remaining 100 g of cream separately for the chocolate.
Roast the hazelnuts
Spread the 40 g of hazelnuts on a plate. Bake for 8 minutes at 160 °C, then let cool for 15 minutes. Crush them coarsely with a knife and separate 30 g for the cream and 10 g for the decor.
Melt the chocolate
Chop the 120 g chocolate. Heat the 100 g of cream until it shakes and pour over it. Wait a minute, then mix in the center. If a few pieces remain, place the bowl on a pot of hot water, off the heat.
Loosen the mascarpone
Briefly mix the 250 g of mascarpone with the 40 g of erythritol and vanilla, spatula. Don't fool around long. Let the ganache go down to 35 ° C, then incorporate it in three additions with mascarpone.
Whip the cream
Pour the 150 g of cold cream into a cold bowl. Whisk first gently then at medium speed for 2 to 4 minutes. Stop when the cream draws grooves and forms a soft peak; does not turn it into butter.
Assemble without crushing
Fold in a large spoonful of chocolate whipped cream to soften it. Then add the rest in two, lifting with a spatula. Finish with 30 g of hazelnuts, distributed without mixing too much.
Fill the mold
Place the preparation in three layers, gently pushing the cream into the corners with the back of a spoon. Straighten it. There is no biscuit to add: the interior is a dense chocolate cream.
Refrigerate sufficiently
Cover and leaves to take at least 6 hours at 4 °C maximum. Chocolate and mascarpone ensure the hold. If the log still deforms on demoulding, put it back in the refrigerator; do not let it warm up to try to move it.
Decorate and portion
Return to a dish and remove the film. Add the remaining 10 g of hazelnuts. Cut into 10 small slices with a hot and dry blade. Serve a small portion and keep the rest immediately in the refrigerator.
Conservation. Store in a closed box in the refrigerator at 4 °C maximum and consume within 48 hours. Do not leave the dessert at room temperature for long.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Is it a sugar-free log for a diabetic person?
This sheet describes a composition and portions, without validated nutritional calculation. It does not guarantee compatibility with a ketogenic or diabetic diet, nor an effect on weight. The ingredients contain their own carbohydrates; adjust the portion if you follow a prescribed diet. Milk and hazelnuts provide their own carbohydrates. Do not rely on the absence of caster sugar to choose a serving.
Can we call it keto?
No validated nutritional calculations or carbohydrate thresholds per serving have been established for this proposal. It uses a sweetener, but this is not enough to ensure ketogenic compatibility.
Why use erythritol powder?
Large crystals can remain noticeable in the refrigerator cream. Respect product indications; a concentrated sweetener is not a substitute for gram for gram.
Is the texture that of a light foam?
No: 100% chocolate and mascarpone give a dense texture. Plan small slices rather than a large portion of foam.
Baking tips for this recipe
- Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
- Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
- Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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