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

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We hope you got benefit from reading it, now let’s go back to chestnut and cognac yule log (buche mont-blanc) recipe. 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 cook Chestnut and cognac Yule log (buche Mont-Blanc):
  1. Take 6 eggs
  2. Prepare 50 g butter (melt in a pan)
  3. Get 210 g plain white flour
  4. Take 210 g white granulated sugar
  5. Use 1 drop vanilla extract (optional)
  6. Get 1 drop cognac (optional)
  7. Take For chestnut purée
  8. Provide 500 g sugar
  9. Use 500 g water
  10. Prepare 500 g roasted and peeled chestnut
  11. Take 1 teaspoon vanilla
  12. Provide Meringue
  13. Use Egg white for one egg (roughly 40g)
  14. Use 40 g granulated sugar
  15. You need 40 g powdered sugar
  16. Take 4 g corn flour
  17. Take 1 pinch salt
  18. You need 1 drop lemon juice
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

The buche de Noel is sliced and served now; the tasty French yule log is a sponge cake roulade, filled with coffee-, chestnut- or chocolate-flavored buttercream icing. More of the icing is troweled over the outside of the cake and scored with a warm fork to resemble bark. · A Yule Log or Bûche de Noël is a traditional French Christmas dessert. Filled with chocolate mousse and iced with chocolate ganache, this Christmas cake roll Bûche de Noël Recipe (Yule Log Cake) - Mon Petit Four®. One of my favorite cakes to make during the holiday season is this bûche de nöel. Professional Yule Log Buche Mold from Gobel, France.

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