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CHESTNUT YULE LOG
SERVING 8
PREPARATION TIME: 75 MINS |
BAKING TIME: 14 MINS | CHILLING TIME: 4 HRS
INGREDIENTS |
For the cake
- 95g egg yolks (approximately 4 egg yolks)
- 180g egg whites (approximately 5 egg whites)
- 85 g sugar divided into 60g & 25g
- 1 tsp vanilla extract
- 1 tsp almond extract
- 60g all purpose flour
- 30g almond flour
- 1/2 tsp salt
- 55g vegetable oil
- 45ml milk
For the syrup
- 50g sugar
- 50ml water
- 1 tsp rum extract or 15ml rum
For the chestnut cream filling
- 200g whipping cream
- 80g mascarpone cheese
- 200g chestnut cream
- 1 tsp vanilla extract
For the chestnut vermicelli
- 300g chestnut paste ( unsweetened)
- 300g chestnut cream
- 100ml whipping cream
- 1 tsp rum extract or 10ml rum
PREPARATION |
For the cake
- Spray a 42×30 cm baking sheet with oil, line with parchment paper and spray the lining.
- Sift the flour, almond flour and salt.
- In a stand mixer or hand beater, beat the egg yolks, 25g sugar, vanilla and almond extract on high speed until frothy.
- Clean the mixer bowl and whisk, then wipe with white vinegar to remove any yolk trace. Add the egg whites, and start beating on low speed, then increase to medium high.
- Add a squeeze of lemon juice. When they reach soft peak start adding the sugar 1 tbsp at a time. Keep beating until they reach medium stiff peak.
- Stir about 1/4 of whipped egg whites into your yolk mixture then add the rest of the whites and fold gently until they are well incorporated.
- Fold the flour mixture.
- Pour the milk, oil, vanilla and fold gently.
- Spread evenly over the prepared baking sheet and bake in a 180°C preheated oven for 14 minutes.
- Dust a kitchen towel with powdered sugar.
- Remove the cake from the oven and turn it onto the towel while still hot.
- Remove the parchment paper, roll the cake and leave to cool.
For the syrup
- Boil the water and sugar for 5 minutes.
- Off heat, add the rum extract or rum.
For the chestnut cream filling
- In a cold stand mixer, start beating the whipping cream until they reach soft peak.
- Add the mascarpone and the vanilla extract and beat until they reach stiff peak.
- Whisk the chestnut cream until smooth.
- Add some of the whipping cream mixture to the chestnut cream and mix.
- Add the rest and mix gently until well incorporated.
For the chestnut vermicelli
In a cold stand mixer, start beating the whipping cream until they reach soft peak.
Finishing
- Unroll the cake and brush with the syrup.
- Spread a layer of chestnut cream filling, roll it, cover with plastic wrap and freeze for at least 1 hour.
- Take it out of the freezer, trim the edges and frost with the remaining chestnut cream filling.
- Transfer the chestnut vermicelli to a piping bag with a vermicelli tip or small round tip. Pipe around the bûche. Decorate with marrons glacés and meringues.