Chestnut and cognac Yule log (buche Mont-Blanc)
Chestnut and cognac Yule log (buche Mont-Blanc)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, chestnut and cognac yule log (buche mont-blanc). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chestnut and cognac Yule log (buche Mont-Blanc) is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Chestnut and cognac Yule log (buche Mont-Blanc) is something that I’ve loved my whole life. They’re nice and they look fantastic.

The chestnut Yule Log (bûche de Noël aux marrons) is certainly one the best of all - It begins with a soft and thin almond sponge, stuffed with a delectable chestnut mousseline; candied chestnut (marrons glacés marinated in Cognac). While the génoise cool down, make the chestnut cream: With an electric whisk, in a bowl work together with the chestnut cream, the soft butter, and. A Yule Log recipe (otherwise known as Bûche de Noël) with an espresso-mascarpone filling and chocolate ganache icing. To Assemble the Yule Log: Starting at a long side, roll the cake and towel together into a jelly roll shape.

To get started with this particular recipe, we must first prepare a few ingredients. You can have chestnut and cognac yule log (buche mont-blanc) using 18 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Chestnut and cognac Yule log (buche Mont-Blanc):
  1. Take 6 eggs
  2. Make ready 50 g butter (melt in a pan)
  3. Get 210 g plain white flour
  4. Prepare 210 g white granulated sugar
  5. Make ready 1 drop vanilla extract (optional)
  6. Take 1 drop cognac (optional)
  7. Prepare For chestnut purée
  8. Get 500 g sugar
  9. Prepare 500 g water
  10. Get 500 g roasted and peeled chestnut
  11. Get 1 teaspoon vanilla
  12. Make ready Meringue
  13. Prepare Egg white for one egg (roughly 40g)
  14. Take 40 g granulated sugar
  15. Prepare 40 g powdered sugar
  16. Take 4 g corn flour
  17. Take 1 pinch salt
  18. Take 1 drop lemon juice

Easy and fast to use, nonstick surface makes it easy to remove desserts and keep details intact. Larger than expected for a Yule Log, however it will make a lovely size family cake, and I love the decoration on the log. Impress Christmas guests with this yule log, or "Buche de Noel" in French, filled with whipped cream and frosted with chocolate ganache. This was my first effort at a yule log and it turned out great!

Steps to make Chestnut and cognac Yule log (buche Mont-Blanc):
  1. Separate whites from yolks Combine yolks with sugar (leave 2 tbsp sugars for later). Whisk until pale and sugar dissolved
  2. Combine yolk and sugar (leave 2 tbsp sugar for later). Whisk until sugar dissolves and the mixture becomes white
  3. Fold in the four
  4. Whisk eggs whites with half a teaspoon of salt and add gradually the remaining sugar until fluffy and white
  5. Gradually fold in the eggs whites with the cake mixtures (start with 1/3 of the egg whites). Don't over mix, just fold until the two are combined. Add the melted butter.
  6. Immediately evenly spread over a baking tray lined with baking parchment. And put in preheated oven (210 degrees with fan) for 10 mins.
  7. Make sure this is done quickly to avoid losing the air in the mixture
  8. Wet two kitchen cloths (and drain excess water)
  9. Remove sponge from oven and flip over on wet cloth and cover on top with another wet cloth and let it rest for 10-15 mins. Then carefully remove paper and then put them back on with wet cloth
  10. For chestnut purée, mix water with sugar on max heat until it boils
  11. Put the chestnuts in a food processor with the vanilla, some brandy and whiskey (50 ml combined, but that's up to taste), and gradually add the sugar syrup (not all the quantity but adjust to taste)
  12. Keep processing until you get a paste texture
  13. If it needs to be sweeter add icing sugar, keep processing until smooth
  14. For the meringue, whish the egg white until frothy. Gradually add granulated sugar (1/3 at a time) and keep whisking until well combined and stiff
  15. Fold in the sieved icing sugar and corn flour until well combined. Don't over mix!
  16. Add to piping bag and pipe to a lined baking tray, then into the oven on low heat for a few hours
  17. Put the cream evenly on the biscuit, and roll using the parchment paper. Then using a ruler, press on the parchment paper until it's circular in shape.
  18. Spread a thin layer of cream around the roll, then continuously pipe the chestnut purée on the roll

Impress Christmas guests with this yule log, or "Buche de Noel" in French, filled with whipped cream and frosted with chocolate ganache. This was my first effort at a yule log and it turned out great! Gently dust the log with sifted confectioners' sugar, simulating snow. Let the cake come to room temperature before serving. Looking for Something Else? "Your loved ones will fall in love with the beautifully ornate design once you accentuate the shape with icing or a yummy glaze.

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