Hey everyone, hope you are having an amazing day today. 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 little bit tasty. This is gonna smell and look delicious.

Chestnut and cognac Yule log (buche Mont-Blanc) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Chestnut and cognac Yule log (buche Mont-Blanc) is something which I have loved my entire life.

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). While the génoise cool down, make the chestnut cream: With an electric whisk, in a bowl work together with the chestnut cream, the soft butter, and. A Yule Log recipe (otherwise known as Bûche de Noël) with an espresso-mascarpone filling and chocolate ganache icing.

To begin with this recipe, we must 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):

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

Cafe Moka, Thermomix Desserts, Holiday Recipes, Biscuits, Peanut Butter, Ham, Cheesecake, Cooking Recipes, Pudding. 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. I want it to look like a log. thanks!

Steps 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

Want to stay up to date with this post? 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. French for "Yule Log," Buche de Noel is a traditional rolled sponge cake served on Christmas. Ours is distinguished by a rich coffee-flavored cream filling. Buche De Noel Yule Log Pan.

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