Vanilla log, chestnuts and mikados - Vanilla log, chestnuts and mikados - Healthy and gourmet meal idea

Vanilla log, chestnuts and mikados

Prep Time30 mins
Cook Time35 mins
Total Time35 mins
Course: Desserts
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Desserts, Popular Celebration Special
Servings: 8
Calories: 240kcal


  • 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.

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