Technical Stages :

• Biscuit dacquoise: Sieve the tant pour tant along with powdered almonds.
• Beat the egg whites very firm with the crystallized sugar.
• Add the sieved mixture to the beaten whites using a wooden or rubber spatula.
• Dress this preparation on a slightly greased parchment paper by spreading the batter all over the sheet evenly.
• Bake in hot oven at 200°C until brown.
• Nougat Mousse: Place the sheets of gelatin in a pan filled with cold water. Reserve.
• Pour the honey in a saucepan and cook at 130°C. Check the cooking temperature using a thermometer probe!
• Meanwhile, whip the liquid cream into whipped cream and reserve in the fridge.
• Beat the egg whites firm with sugar.
• Pour the boiling honey into the firm whites while whipping using an electric mixer on low speed.
• When honey is completely poured, increase the mixer to highest speed.
• Drain the gelatin, place it in a saucepan and melt on low heat. Add the melted gelatin to lukewarm preparation and beat until completely cooled.
• Add the dried nuts and candied fruits cut into pieces.
• Mix.
• Add the whipped cream.
• Delicately mix the two preparations together.
• Setting: Line the bottom of a log mold with a coat of plastic wrap.
• Flip the sheet of biscuit dacquoise and delicately remove the parchment paper that was used for baking.
• Cut the biscuit in strips as wide as the mold. Reserve.
• Fill half the inside of the mold with nougat mousse.
• Place the finely crushed nougatine.
• Cover with the rest of nougat mousse all the way up.
• Smooth using a metal spatula.
• Cover with the strips of biscuit dacquoise.
• Cover with plastic wrap and leave to harden in the fridge for a few hours. Ideally prepare the day before and leave to harden overnight in the fridge.
• The next day, remove the plastic wrap.
• Flip the log mold on a serving dish or cardboard cake box.
• Remove the cake from the mold.
• Remove the plastic wrap.
• Slightly heat the chocolate glazing to make it very liquid.
• Fill a pastry cone.
• Decorate the surface of the log by drawing chocolate lines all over the surface.
• Decorate the log with Christmas figurines.
• Reserve in the fridge until serving.