Easiest Way to Cook Appetizing Chestnut and cognac Yule log (buche Mont-Blanc)

Chestnut and cognac Yule log (buche Mont-Blanc). 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. Trust Raymond Blanc to produce the most spectacular chocolate log for Christmas. 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. At this stage you can add the chopped chestnuts.

Reserve one third for filling the Bûche and the rest will be for decoration. 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! 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. It's 6 of eggs.
2. It's 50 g of butter (melt in a pan).
3. You need 210 g of plain white flour.
4. Prepare 210 g of white granulated sugar.
5. You need 1 drop of vanilla extract (optional).
6. You need 1 drop of cognac (optional).
7. It's of For chestnut purée.
8. Prepare 500 g of sugar.
9. You need 500 g of water.
10. Prepare 500 g of roasted and peeled chestnut.
11. It's 1 teaspoon of vanilla.
12. Prepare of Meringue.
13. You need of Egg white for one egg (roughly 40g).
14. It's 40 g of granulated sugar.
15. It's 40 g of powdered sugar.
16. You need 4 g of corn flour.
17. You need 1 pinch of salt.
18. It's 1 drop of lemon juice.

Professional Yule Log Buche Mold from Gobel, France. Manufacturers of the finest pans and molds for the baking industry. Patented stainless steel mold, with removable leak proof silicone ends, this enables for quick and easy removal of the finished cake. Features: • Removable ends for easy release. • Gently dust the log with sifted confectioners' sugar, simulating snow.

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

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.

Let the cake come to room temperature before serving. The Yule log cake (or bûche de Noël for French speakers) is an elaborate creation consisting of a rolled, filled sponge cake, frosted with chocolate With the advent of Christianity, the Yule log tradition continued, albeit on a smaller scale. Families may have burned a log on Christmas Eve, but smaller. 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.