Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chestnut and cognac yule log (buche mont-blanc). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Chestnut and cognac Yule log (buche Mont-Blanc) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Chestnut and cognac Yule log (buche Mont-Blanc) is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Chestnut and cognac Yule log (buche Mont-Blanc):
- Take 6 eggs
- Get 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)
- Prepare For chestnut purée
- Take 500 g sugar
- Take 500 g water
- Take 500 g roasted and peeled chestnut
- Get 1 teaspoon vanilla
- Take Meringue
- Make ready Egg white for one egg (roughly 40g)
- Take 40 g granulated sugar
- Make ready 40 g powdered sugar
- Prepare 4 g corn flour
- Take 1 pinch salt
- Take 1 drop lemon juice
Simply add Chestnuts to pound cake recipe. You can also soak chestnuts in rum if you like. 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.
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
This dessert can now be found in bakeries throughout France during Christmas time. Fold whipped cream into the chestnut cream. 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.
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