Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chestnut and cognac yule log (buche mont-blanc). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Learn how to make a homemade Chocolate and Chestnut Bûche de Noël - Yule Log from scratch. Bûche de Noël (Yule Log) is a traditional dessert served during. 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.
Chestnut and cognac Yule log (buche Mont-Blanc) is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Chestnut and cognac Yule log (buche Mont-Blanc) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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):
- Take 6 eggs
- Make ready 50 g butter (melt in a pan)
- Prepare 210 g plain white flour
- Get 210 g white granulated sugar
- Take 1 drop vanilla extract (optional)
- Get 1 drop cognac (optional)
- Make ready For chestnut purée
- Take 500 g sugar
- Prepare 500 g water
- Get 500 g roasted and peeled chestnut
- Prepare 1 teaspoon vanilla
- Make ready Meringue
- Prepare Egg white for one egg (roughly 40g)
- Get 40 g granulated sugar
- Take 40 g powdered sugar
- Get 4 g corn flour
- Prepare 1 pinch salt
- Take 1 drop lemon juice
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. 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.
Instructions to make Chestnut and cognac Yule log (buche Mont-Blanc):
- Separate whites from yolks Combine yolks with sugar (leave 2 tbsp sugars for later). Whisk until pale and sugar dissolved
- Combine yolk and sugar (leave 2 tbsp sugar for later). Whisk until sugar dissolves and the mixture becomes white
- Fold in the four
- Whisk eggs whites with half a teaspoon of salt and add gradually the remaining sugar until fluffy and white
- 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.
- Immediately evenly spread over a baking tray lined with baking parchment. And put in preheated oven (210 degrees with fan) for 10 mins.
- Make sure this is done quickly to avoid losing the air in the mixture
- Wet two kitchen cloths (and drain excess water)
- 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
- For chestnut purée, mix water with sugar on max heat until it boils
- 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)
- Keep processing until you get a paste texture
- If it needs to be sweeter add icing sugar, keep processing until smooth
- 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
- Fold in the sieved icing sugar and corn flour until well combined. Don't over mix!
- Add to piping bag and pipe to a lined baking tray, then into the oven on low heat for a few hours
- 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.
- 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. This French recipe, known as Mont Blanc piles chestnut puree on meringues topped with whipped cream for a classic dessert. Appropriately shaped like the beautiful Mont Blanc, this French pastry features chestnut purée piled on top of meringue rounds, topped with whipped cream for a classic. This was my first effort at a yule log and it turned out great! I also adapted the ganache by mixing the melted chocolate in with whipped cream because that's what my daughter wanted.
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