Recipe: Tasty Chestnut and cognac Yule log (buche Mont-Blanc)

Chestnut and cognac Yule log (buche Mont-Blanc). chestnuts mousseline, chestnut mousse, mousseline aux marrons, almond sponge , bûche aux marrons glacés, mousse aux marrons, chestnut yule log Chop two-third of the chestnuts and soak in Cognac for a few hours. This step is optional; marron glacé can be used as is. Learn how to make a homemade Chocolate and Chestnut Bûche de Noël - Yule Log from scratch.

Roll up cake and place, seam side down, on a platter. 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. You can cook Chestnut and cognac Yule log (buche Mont-Blanc) using 18 ingredients and 18 steps. Here is how you cook it.

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

1. You need of eggs.
2. Prepare of butter (melt in a pan).
3. It's of plain white flour.
4. It's of white granulated sugar.
5. You need of vanilla extract (optional).
6. It's of cognac (optional).
7. Prepare of For chestnut purée.
8. You need of sugar.
9. Prepare of water.
10. You need of roasted and peeled chestnut.
11. You need of vanilla.
12. It's of Meringue.
13. It's of Egg white for one egg (roughly 40g).
14. Prepare of granulated sugar.
15. Prepare of powdered sugar.
16. Prepare of corn flour.
17. You need of salt.
18. It's of lemon juice.

Trust Raymond Blanc to produce the most spectacular chocolate log for Christmas. Before starting this Mont Blanc recipe, make sure you have organised all the necessary ingredients. For the meringues: Pour the egg whites in the stand mixer bowl. To access this service, please log into your Meilleur du Chef account or create a new account.

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

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.

There are just about a million ways to make a yule log, but they all have three main components: cake, filling, and frosting. (Well, four if you count all of the fun bits and bobs you can use for decoration.) This recipe is a mashup of Dominique Ansel's flourless chocolate cake and Cook's Illustrated's. French for "Yule Log," Buche de Noel is a traditional rolled sponge cake served on Christmas. Ours is distinguished by a rich coffee-flavored cream filling. Professional Yule Log Buche Mold from Gobel, France. Manufacturers of the finest pans and molds for the baking industry.