Mini Chocolate Chestnut Logs using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(5)
Preparation time
74 min
Total time
154 min
Servings
0
Calories / Serving
332 Cals
Difficulty
Average
Imagine a winter wonderland where the air is filled with the rich aroma of roasted chestnuts, and you've just stepped into the world of Mini Express Chestnut Logs! Originating from festive European traditions, these delightful treats are a sweet homage to the chestnut's glorious history—once known as 'the bread of the poor.' With a velvety chocolate twist and a buttery embrace, these logs are not just a dessert; they're a hug on a plate. Whip them up in a flash and serve them with a splash of crème anglaise to elevate your holiday gatherings. Who knew that a few chestnuts could bring such joy? It's chestnut magic in every bite!
Ingredients
- 4 Eggs
- 120 g Granulated sugar
- 60 g Flour t55
- 20 g Bitter cocoa
- 1 Teaspoon(s) Baking powder
- 200 g Dark chocolate
- 50 g Butter
- 250 g Chestnut cream
- 50 g Puffed rice
- 50 g Milk chocolate
- 30 g Whipping cream
Steps
Chocolate Sponge Cake
- Preheat the oven at 180°C.
- Line a baking sheet with baking paper.
- Place the whisk.
- Add 4 eggs, 120 g of granulated sugar in the food processor bowl.
- Mix manual: 6:00min / 37°C / Speed 4.
- Remove the whisk.
- Add 60 g of flour t55, 20 g of bitter cocoa, 1 teaspoon(s) of baking powder in the food processor bowl.
- Mix manual: 4sec / 0°C / Speed 3.
- Pour the content of the food processor bowl on a baking tray.
- Spread the batter evenly.
- Cook in the oven at 180°C during 12min.
- Bake until the sponge cake is springy to the touch.
- Setaside the preparation content.
- Carefully roll it up with the baking paper inside. Set aside to cool completely.
Chocolate Chestnut Cream Filling
- Add 100 g of dark chocolate in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 7.
- Add 50 g of butter in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Add 250 g of chestnut cream in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Transfer the content of the food processor bowl in a bowl cover with plastic wrap.
- Setaside the preparation content in a fridge during 30min.
Crispy Base
- Wash the food processor bowl.
- Add 100 g of dark chocolate in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 7.
- Mix manual: 3:00min / 50°C / Speed 2.
- Add 50 g of puffed rice in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Spread the content of the food processor bowl on a baking paper.
- Setaside the preparation content in the fridge.
Assembly and Decoration
- Cut into rectangular bases.
- Unroll the cooled chocolate sponge cake.
- Spread the Chocolate Chestnut Cream Filling evenly over the cake.
- Reroll the cake tightly and trim the ends.
- Cut the roll into mini logs (about 8-10 cm long).
- Place each log on a crispy base.
- Wash the food processor bowl.
- Add 50 g of milk chocolate, 30 g of whipping cream in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Drizzle the melted Milk Chocolate over the mini logs to create a bark effect. Use a fork to create striations.
- Pipe swirls of the remaining Milk Chocolate cream on top of each log for decoration.
- Setaside the preparation content in the fridge during 30min.
