Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chestnut and cognac yule log (buche mont-blanc). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Chestnut and cognac Yule log (buche Mont-Blanc) Ghady Azar. For chestnut purée, mix water with sugar on max heat until it boils. See great recipes for Spiced Paleo Yule Log, Buche de Noel too!
Chestnut and cognac Yule log (buche Mont-Blanc) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Chestnut and cognac Yule log (buche Mont-Blanc) is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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):
- Prepare 6 eggs
- Prepare 50 g butter (melt in a pan)
- Get 210 g plain white flour
- Take 210 g white granulated sugar
- Prepare 1 drop vanilla extract (optional)
- Make ready 1 drop cognac (optional)
- Prepare For chestnut purée
- Take 500 g sugar
- Get 500 g water
- Take 500 g roasted and peeled chestnut
- Prepare 1 teaspoon vanilla
- Make ready Meringue
- Get Egg white for one egg (roughly 40g)
- Make ready 40 g granulated sugar
- Make ready 40 g powdered sugar
- Prepare 4 g corn flour
- Prepare 1 pinch salt
- Get 1 drop lemon juice
Chestnut and cognac Yule log (Bûche Mont-Blanc): Yule logs, or "bûches" are the most common dessert for Christmas dinner in France. The "Bûche Mont-Blanc" originated from the Alps, using chestnuts produced in the region. This dessert can now be found in bakeries throughout France during Christmas time. Fold whipped cream into the chestnut cream.
Steps 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
Assembly (It is recommended to finish the Yule Log a few hours before serving). Overlap a few layers of plastic wrap. Place the Joconde biscuit; skin side up. 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. The third is a classic chestnut bûche, made with chestnut mousseline and vanilla cream, topped with chestnut glaze, milk chocolate, and candied chestnuts.
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