Mille-feuille-style chocolate chestnut log

Preheat the oven to 180°C.

The biscuit

Finely chop the chocolate and melt it with the butter in the microwave, stirring regularly.
In the bowl of a food processor, whisk the egg yolks with the sugar until the mixture lightens. Add the warmed chocolate and flour. Set aside.
Clean the bowl and dry it thoroughly. Beat the egg whites until stiff with a pinch of fine salt. Blend into the previous mixture.
Then spread the dough on a baking tray lined with greaseproof paper. Bake for 15 minutes. Once out of the oven, leave the biscuit to cool.

The cream

Pour the very cold Alsace Lait Label Rouge crème fraîche for pouring into the bowl of a food processor. Whip it until stiff, while gently incorporating the icing sugar and vanilla powder.

The glaze

Finely chop the chocolate and melt it with the butter in the microwave, stirring regularly. Add the icing sugar and the Alsace Lait Label Rouge crème fraîche for pouring. Mix until the glaze is smooth.

Assembly

Cut out three 10- x 20-cm rectangles. On the first rectangle, pipe the whipped cream using a piping bag and add a few pieces of marrons glacés. Place a second rectangle of biscuit on top and repeat the process.
Using a spatula, spread the chocolate glaze onto the last biscuit and sprinkle with marron glacé pieces.

Enjoy! You're in for a treat!