Simple Way to Prepare Chestnut and cognac Yule log (buche Mont-Blanc) in 12 Minutes for Mom

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chestnut and cognac yule log (buche mont-blanc). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chestnut and cognac Yule log (buche Mont-Blanc) is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Chestnut and cognac Yule log (buche Mont-Blanc) is something that I’ve loved my whole life. They’re fine and they look fantastic.

How to Make Tasty Chestnut and cognac Yule log (buche Mont-Blanc). Impress Christmas guests with this yule log, or "Buche de Noel" in French, filled with whipped cream and frosted with chocolate ganache. 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).

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

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

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

Larger than expected for a Yule Log, however it will make a lovely size family cake, and I. 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. I need a yule log cake for an upcoming holiday party and none of the bakeries I've called can make one this early in December? Some of the Italian bakeries can make one, but it sounds like a tacked up jelly roll.

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

I want it to look like a log. thanks! Want to stay up to date with this post? "Your loved ones will fall in love with the beautifully ornate design once you accentuate the shape with icing or a yummy glaze. With this Nordic Ware Buche De Noel Yule Log Cake Pan, baking a cake is so easy that even new chefs can create an eye-catching piece." 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.

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