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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chestnut and cognac yule log (buche mont-blanc). It is one of my favorites. For mine, I will make it a bit unique. 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. For the finish: Take the log out of the freezer. Remove the cling film and release the log from the mould onto a yule log cake board.

Chestnut and cognac Yule log (buche Mont-Blanc) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Chestnut and cognac Yule log (buche Mont-Blanc) is something which I’ve loved my entire life.

To get started with this recipe, we have to first 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 it.

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

Care was taken to keep it burning at least as long as the A much more popular version of the yule log is available to modern society — the "buche de noel." Rolled, frosted in chocolate, and decorated. Trust Raymond Blanc to produce the most spectacular chocolate log for Christmas. Invert the cake onto a sheet of plastic wrap. Roll the cake tightly into a log, leaving the plastic on the work surface.

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

Lift the cake, using the plastic wrap as a stretcher, and transfer it to. Puree chestnuts with butter, cream, and powdered sugar. Stir chestnut puree into buttercream, blending thoroughly. If necessary, thin with a little Snip pieces of angelica into leaf shapes and cut glace cherries in half to make log decorations. Keep cake refrigerated until serving; it is much easier.

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