Difficulty:[usr 3]
Preheat the oven to th 8 (240°C). Crack the eggs, separating the yolks from the whites. You will only need to use 4 yolks in this recipe. Whip them with the icing sugar until the preparation whitens, add the praline, the flour and the melted butter. Mix well.
Whip the egg whites until stiff, adding the powdered sugar at the end. Gently fold into the previous preparation. Spread the mixture evenly on the baking sheet covered with buttered parchment paper and cook for 8 to 10 minutes. Take the biscuit out of the oven, cover it with a cloth and leave to cool.
Melt the chocolate broken into pieces in a bain-marie. Add the butter, then the egg yolks and pistachios, and mix well. Then incorporate the beaten egg whites with the powdered sugar.
Chill for a few minutes. Peel the cookie off the baking paper. Using a brush, soak the peeled side of the paper with syrup mixed with alcohol.
Spread the chocolate mousse evenly over the biscuit, starting from one long side, then roll it on itself tightly. Refrigerate for at least 4 hours.
One hour before serving, prepare the glaze:heat the chocolate broken into pieces over low heat with the cream, then add the butter off the heat while stirring, coat the log completely, arrange it on a dish, decorate it and protect it with cling film.
Hubert's recipe
Hubert wishes you happy holidays
