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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chestnut and cognac yule log (buche mont-blanc). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chestnut and cognac Yule log (buche Mont-Blanc) is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Chestnut and cognac Yule log (buche Mont-Blanc) is something which I’ve loved my entire life. They are nice and they look fantastic.

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 get started with this particular recipe, we must prepare a few components. 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. Get 50 g butter (melt in a pan)
  3. Make ready 210 g plain white flour
  4. Take 210 g white granulated sugar
  5. Make ready 1 drop vanilla extract (optional)
  6. Make ready 1 drop cognac (optional)
  7. Take For chestnut purée
  8. Prepare 500 g sugar
  9. Make ready 500 g water
  10. Get 500 g roasted and peeled chestnut
  11. Take 1 teaspoon vanilla
  12. Get Meringue
  13. Prepare Egg white for one egg (roughly 40g)
  14. Take 40 g granulated sugar
  15. Make ready 40 g powdered sugar
  16. Make ready 4 g corn flour
  17. Prepare 1 pinch salt
  18. Make ready 1 drop 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. • Highly detailed yule log design.

Instructions 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

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. 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. Read the Buche de Noel (Yule Log) discussion from the Chowhound Restaurants, Manhattan food community.

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