Chestnut & salted butter caramel log
06 December 2025
Difficulty:
I still have a few log recipes to share with you for this Christmas 2025, so here’s one: I hadn’t made a chestnut log yet, a recipe that is quite traditional, and someone suggested pairing it with caramel, and the result is here. A very indulgent log with its salted butter caramel mousse, and gluten-free since the biscuit only contains chestnut flour. You can of course use store-bought salted butter caramel, and if you don’t want a log that is too sweet, I recommend checking the sugar content of the chestnut cream 😉
Equipment :
My log mold and insert mold come from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off (affiliate).
Ingredients :
I used Norohy vanilla extract and dulcey chocolate from Valrhona: code ILETAITUNGATEAU for 20% off sitewide (affiliate).
Preparation time: 1h30 + 15 minutes of baking + freezing & thawing time
For a 28cm log:
Salted butter caramel:
150g of granulated sugar
100g of liquid cream
50g of salted butter
Optional: vanilla extract
Prepare a dry caramel with the sugar. Meanwhile, heat the cream (with the vanilla if you are using it). When the caramel has a nice amber color, gradually deglaze it with the hot cream (be careful not to burn yourself, the mixture will swell and bubble). Then, add the butter cut into small pieces. Continue cooking for 2 to 3 minutes, then pour the caramel into a jar and let it cool.
Chestnut cream insert:
30g of egg yolks
20g of sugar
2g of gelatin
75g of whole milk
75g of liquid cream
175g of chestnut cream
Optional: a bit of vanilla extract
Soak the gelatin in cold water.
Whisk the egg yolks with the sugar.
Heat the milk with the cream (and the vanilla if you are using it). Pour it over the egg yolks while mixing well, then return everything to the saucepan. Cook to the nappe (83°C) while stirring constantly, then off the heat add the rehydrated gelatin (and squeezed if you are using sheets) and the chestnut cream. When the cream is well combined, pour it into the insert mold and place it in the freezer until fully set.
Chestnut cake:
105g of chestnut cream
45g of butter
1 egg
45g of chestnut flour
15g of sugar
10g of almond powder
7g of honey
3g of baking powder
1 teaspoon of vanilla extract
Mix the softened butter with the sugar, then add the egg.
Add the vanilla and chestnut cream, then the honey and almond powder, and finally the flour and baking powder.
Pour the batter into a rectangular mold.
Bake in the preheated oven at 180°C for 10 to 15 minutes, the biscuit should be golden and soft.
Salted butter caramel mousse:
3g of gelatin
70g of whole milk
15g of mascarpone (replaceable with 35% fat liquid cream)
25g of egg yolks
10g of sugar
300g of whole liquid cream
150g of caramel
Soak the gelatin in a bowl of cold water.
Heat the milk with the mascarpone and caramel.
Whisk the egg yolks with the sugar.
Pour the hot liquid over it, then return everything to the saucepan and cook while stirring constantly until 83°C. Add the rehydrated and well-squeezed gelatin.
Let cool to 30°C, then whip the liquid cream into whipped cream (not too firm, otherwise it will be more difficult to incorporate).
Gently add it to the caramel custard, then immediately proceed to assembly.
Assembly:
Pour 2/3 of the mousse into the bottom of your log mold. Add the frozen insert in the center.
Cover with a bit of mousse, then the biscuit cut to the right size. Finally, smooth with mousse before placing the mold in the freezer until fully set.
Finishing touches:
300g of dulcey chocolate
60g of neutral oil
Some candied chestnuts and caramel for decoration
Gently melt the dulcey chocolate and then add the neutral oil. When the glaze is smooth and at about 35°C, unmold the log and place it on a rack.
Pour the glaze over the log. Let it crystallize, then decorate with a bit of caramel and some candied chestnuts. Let the log thaw in the refrigerator for at least 4 hours before enjoying!
Equipment :
My log mold and insert mold come from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off (affiliate).
Ingredients :
I used Norohy vanilla extract and dulcey chocolate from Valrhona: code ILETAITUNGATEAU for 20% off sitewide (affiliate).
Preparation time: 1h30 + 15 minutes of baking + freezing & thawing time
For a 28cm log:
Salted butter caramel:
150g of granulated sugar
100g of liquid cream
50g of salted butter
Optional: vanilla extract
Prepare a dry caramel with the sugar. Meanwhile, heat the cream (with the vanilla if you are using it). When the caramel has a nice amber color, gradually deglaze it with the hot cream (be careful not to burn yourself, the mixture will swell and bubble). Then, add the butter cut into small pieces. Continue cooking for 2 to 3 minutes, then pour the caramel into a jar and let it cool.
Chestnut cream insert:
30g of egg yolks
20g of sugar
2g of gelatin
75g of whole milk
75g of liquid cream
175g of chestnut cream
Optional: a bit of vanilla extract
Soak the gelatin in cold water.
Whisk the egg yolks with the sugar.
Heat the milk with the cream (and the vanilla if you are using it). Pour it over the egg yolks while mixing well, then return everything to the saucepan. Cook to the nappe (83°C) while stirring constantly, then off the heat add the rehydrated gelatin (and squeezed if you are using sheets) and the chestnut cream. When the cream is well combined, pour it into the insert mold and place it in the freezer until fully set.
Chestnut cake:
105g of chestnut cream
45g of butter
1 egg
45g of chestnut flour
15g of sugar
10g of almond powder
7g of honey
3g of baking powder
1 teaspoon of vanilla extract
Mix the softened butter with the sugar, then add the egg.
Add the vanilla and chestnut cream, then the honey and almond powder, and finally the flour and baking powder.
Pour the batter into a rectangular mold.
Bake in the preheated oven at 180°C for 10 to 15 minutes, the biscuit should be golden and soft.
Salted butter caramel mousse:
3g of gelatin
70g of whole milk
15g of mascarpone (replaceable with 35% fat liquid cream)
25g of egg yolks
10g of sugar
300g of whole liquid cream
150g of caramel
Soak the gelatin in a bowl of cold water.
Heat the milk with the mascarpone and caramel.
Whisk the egg yolks with the sugar.
Pour the hot liquid over it, then return everything to the saucepan and cook while stirring constantly until 83°C. Add the rehydrated and well-squeezed gelatin.
Let cool to 30°C, then whip the liquid cream into whipped cream (not too firm, otherwise it will be more difficult to incorporate).
Gently add it to the caramel custard, then immediately proceed to assembly.
Assembly:
Pour 2/3 of the mousse into the bottom of your log mold. Add the frozen insert in the center.
Cover with a bit of mousse, then the biscuit cut to the right size. Finally, smooth with mousse before placing the mold in the freezer until fully set.
Finishing touches:
300g of dulcey chocolate
60g of neutral oil
Some candied chestnuts and caramel for decoration
Gently melt the dulcey chocolate and then add the neutral oil. When the glaze is smooth and at about 35°C, unmold the log and place it on a rack.
Pour the glaze over the log. Let it crystallize, then decorate with a bit of caramel and some candied chestnuts. Let the log thaw in the refrigerator for at least 4 hours before enjoying!
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