Walnut biscuit

1. Preheat the oven (180°C).

2. Put 25 g walnuts, 20 g almonds and 10 g flour in your thermomix bowl. Mix for 10 seconds, speed 10. Set aside.

   

3. Beat 2 eggwhites, add 20g icing sugar. Gently blend with the walnut mixture.

   

4. Pour in an ovenproof tray covered with baking sheet.

5. Bake for 15 minutes at 180°C. Leave to cool in a wet cloth (to keep your biscuit from drying and breaking into pieces).

   

Caramel – Pear Cream

1. Put 150 g milk in your thermomix bowl, set on 3 min/80°C/speed 1.

2. Place 1.5 gelatine sheets in cold water.

3. Prepare your caramel: place 100g caster sugar in a saucepan, heat until your reach in golden colour, then add milk. Mix well.

   

4. Place 200 g diced pears in syrup on an oven tray covered with baking sheet. Pour 40 g honey on top, blend gently, then bake at 240°C for 15 minutes. Place on the side.

   

5. Put 2 eggyolks with 20 g caster sugar in the thermomix bowl. Place the whip in your bowl. Mix for 2 minutes at speed 3.5.

6. Add 1 g flour and mix for 30 seconds at speed 3.5.

7. Add the caramel milk and heat for 7 minutes / 90°C / speed 3.5.

   

8. Add the gelatine sheets and whip for 1 minute / speed 3.5.

9. Add 130 g mascarpone and blend for 2 minutes / Speed 3.5.

10. Mix the remaining mascarpone with 40 g icing sugar.

Finishing

1. Place the caramel mixture in your log mould

   

2. Cover with pears and orange zests.

   

3. Add a layer of mascarpone.

4. Finish with a strip of biscuit.

   

5. Place in the freezer for at least 6 hours.

Decorating and serving

1. Place your log in the fridge for 2 hours.

2. Unmold your log.

   

3. Decorate using some cooking spray and some christmas decorations.

   

4.