Chestnut and cognac Yule log (buche Mont-Blanc)
Chestnut and cognac Yule log (buche Mont-Blanc)

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special 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 current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chestnut and cognac Yule log (buche Mont-Blanc) is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have chestnut and cognac yule log (buche mont-blanc) using 18 ingredients and 18 steps. Here is how you can achieve it.

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

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. Sift flour and ¼ cup cocoa powder into a small bowl. Blitz the walnuts in a food processor until finely ground, then add the baking powder and a pinch of sea salt.

Instructions 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

Sift flour and ¼ cup cocoa powder into a small bowl. Blitz the walnuts in a food processor until finely ground, then add the baking powder and a pinch of sea salt. For all the big amateurs, just know that one finds all the Mont-Blanc assets : crispy meringue, light Chantilly cream and chestnut cream vermicelli. Well, so now at least you've chose the dessert! According to History.com, there was an ancient Yule log tradition in Europe where families would burn decorated logs to welcome the winter solstice.

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