Vanilla log, chestnuts and mikados
- 225 g Breton pucks
- 2 boxes Mikado cookies
- 70 g Soft butter
- 8 Chestnuts (or in syrup)
- 30 cl English cream (preferably house)
- 25 cl Whole liquid cream
- 4 Gelatin sheet
- Liquid honey
- Food gold powder (optional)
- Mix the Breton pucks with the butter to obtain a paste. Spread this dough on a parchment paper about ½ cm thick and on a surface that exceeds that of the mold-gutter at least 3 cm (this dough will then serve as a base for the log). Refrigerate well flat.
- Soften the gelatin in cold water. Heat half of the custard (without letting it boil) and melt the gelatin in it. Pour into a bowl and add the remaining custard.
- Put the liquid cream in a firm chantilly. When the custard is lukewarm, add the whipped cream.
- Place a food film inside the mold, letting it protrude on the sides. Pour the cream into the mold and add pieces of chestnuts to the inside of the log. Refrigerate 4 hours.
- Gently turn the dough over the Breton pucks on a flat platter and remove the parchment paper.
- Unmold the log on this base and cut the dough with a ruler and a sharp knife to leave 2 or 3 cm of dough around the log.
- Before serving, brush the log with some liquid honey. Decorate it with the mikados. You can re-cut them if necessary. Sprinkle with food powder.
- When cutting the log, it is best to remove the biscuits and serve them side by side on the plate.