Step-by-Step Guide to Make Any-night-of-the-week Chestnut and cognac Yule log (buche Mont-Blanc)

Chestnut and cognac Yule log (buche Mont-Blanc). 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). This chestnut Yule log (Bûche de Noël aux marrons) can be made a couple weeks in advance and Let cool and refrigerate. Garnish with milk chocolate shavings, silver.

It fills a chocolate sponge with chocolate cream, covered with ganache. At this stage you can add the chopped chestnuts. Reserve one third for filling the Bûche and the rest will be for decoration.

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive 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 tasty. This will be really delicious.

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). This chestnut Yule log (Bûche de Noël aux marrons) can be made a couple weeks in advance and Let cool and refrigerate. Garnish with milk chocolate shavings, silver.

Chestnut and cognac Yule log (buche Mont-Blanc) is one of the most favored of current trending meals in the world. It's easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Chestnut and cognac Yule log (buche Mont-Blanc) is something that I've loved my whole life.

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

The ingredients needed to make Chestnut and cognac Yule log (buche Mont-Blanc):

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

Impress Christmas guests with this yule log, or 'Buche de Noel' in French, filled with whipped cream and covered with chocolate ganache. Why not wow your dinner guests over the festive season with this excellent Signature Yule Log recipe? Expertly created by Le Cordon Bleu Master Pastry Chefs, this Bûche de Noël filled with vanilla cream, pear coulis, chestnut dacqoise and rum, is the perfect end to a traditional French. Today, a chocolate Yule log or "bûche de Noël" is very popular!

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.

Burning the Yule log started well before medieval times as part of the winter solstice celebration. 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! A Yule log is a traditional dessert, a Christmas cake, served near Christmas, especially in Belgium, France, Switzerland, Canada, Lebanon, Syria, and several former French colonies such as Vietnam. You'll find the sticky chestnut cream.

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