Chocolate and piquillo log

Chocolate and piquillo log, exclusive recipe of the editor of Cuisine et Vins de France, Sophie Menut-Yovanovitch, a great friend of Nathalie Blanc.

For 6/8 people



  • 5 egg whites
  • 150 g caster sugar
  • 5 egg yolks
  • 50 g cocoa powder


  • 150 g praline paste
  • 150 g milk chocolate
  • 400 g of gavottes


  • 25 cl of liquid cream
  • 210 g dark chocolate
  • 20 g glucose or honey
  • 50 g cocoa powder

Piquillo insert:

  • 3 piquillos in a jar
  • ½ tsp agar
  • 1 lemon


  • 15 cl of liquid cream
  • 420 g caster sugar
  • 140 g cocoa powder
  • 7 sheets of gelatine


1. The day before, bring the cream and honey to the boil. Add the chocolate cut into pieces, let it melt and mix well. Pour the ganache into a bowl, cover with plastic wrap and leave in the fridge for 24 hours.

2. The same day, preheat the oven to 180 °. Whip the egg whites very stiff with the sugar for 2 minutes. Add the egg yolks and mix well. Spread the mixture on a silicone mat to form a 20x30 cm rectangle, and bake for 10 minutes. Remove the biscuit from the oven on a dry cloth to keep it soft.

3. Melt the praline paste with the chocolate over a low heat or in a bain-marie. Break the gavottes between your fingers and add them. Spread the mixture on the biscuit while it is still warm. Place in the freezer for 30 minutes.

4. Drain the piquillos and cut them into brunoise. Cook them gently like jam for 15 minutes. Grate the lemon peel over the marmalade and add the agar. Bring to the boil for a few seconds. Spread the mixture on a baking sheet the same size as the biscuit to a very thin 5mm thickness. Leave to cool in the fridge for 30 minutes.

5. Melt the gelatine in 1 bowl of cold water. Bring the cream and sugar to the boil, add the sifted cocoa and mix with a hand blender. Leave in the fridge for 24 hours. Use the mixture at 32° for icing.

6. To assemble, beat the chocolate ganache with a mixer until smooth and airy, then remove the mixture to the fridge.

7. Take your biscuit and praline and place on a baking sheet. Add your piquillo marmalade to the baking sheet and place your ganache on top, spreading it over all the sides and corners of your biscuit.

8. Start to roll the biscuit gently using the greaseproof paper underneath. Once rolled, tighten with a flat tool such as a ruler. Remove your rolled log to the freezer for 1 hour.

9. Melt your icing at 32° in a bain-marie over a low heat, pour it over the frozen log and remove to a serving dish, leave to thaw before serving.

10. It's ready!