Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, chestnut and cognac yule log (buche mont-blanc). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Chestnut and cognac Yule log (buche Mont-Blanc) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Chestnut and cognac Yule log (buche Mont-Blanc) is something that I have loved my whole life. They are nice and they look fantastic.
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. Learn how to make a homemade Chocolate and Chestnut Bûche de Noël - Yule Log from scratch.
To begin with this 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 can achieve that.
The ingredients needed to make Chestnut and cognac Yule log (buche Mont-Blanc):
- Make ready 6 eggs
- Get 50 g butter (melt in a pan)
- Take 210 g plain white flour
- Prepare 210 g white granulated sugar
- Get 1 drop vanilla extract (optional)
- Prepare 1 drop cognac (optional)
- Take For chestnut purée
- Take 500 g sugar
- Get 500 g water
- Prepare 500 g roasted and peeled chestnut
- Make ready 1 teaspoon vanilla
- Prepare Meringue
- Make ready Egg white for one egg (roughly 40g)
- Get 40 g granulated sugar
- Make ready 40 g powdered sugar
- Get 4 g corn flour
- Prepare 1 pinch salt
- Get 1 drop lemon juice
This was my first effort at a yule log and it turned out great! Before starting this Mont Blanc recipe, make sure you have organised all the necessary ingredients. 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.
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 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. Beat the chilled buttercream until smooth and with a spatula spread it over the cake. Gently pull the tines of a fork lengthwise over the buttercream to simulate bark and garnish the log with the meringue mushrooms and chocolate leaves. Force the green almond paste through a medium sieve and with.
So that’s going to wrap it up for this exceptional food chestnut and cognac yule log (buche mont-blanc) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
