Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chestnut and cognac yule log (buche mont-blanc). It is one of my favorites. For mine, I am going to 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 simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Chestnut and cognac Yule log (buche Mont-Blanc) is something that I have loved my entire life.

Chestnut and cognac Yule log (buche Mont-Blanc) Ghady Azar. For chestnut purée, mix water with sugar on max heat until it boils. 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.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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):

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

Sift flour and ¼ cup cocoa powder into a small bowl. This chestnut Yule log (Bûche de Noël aux marrons) can be made a couple weeks in advance and kept frozen. Gently fold in the walnut mixture, flour and cocoa. Using a large metal spoon, fold the egg white mixture into the nut mixture, a little at a time.

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

Gently fold in the walnut mixture, flour and cocoa. Using a large metal spoon, fold the egg white mixture into the nut mixture, a little at a time. While still warm, lay a sheet of baking paper over the sponge and flip it out of the tin. Chestnut and cognac Yule log (buche Mont-Blanc) eggs • butter (melt in a pan) • plain white flour • white granulated sugar • vanilla extract (optional) • cognac (optional) • sugar • water Chestnut creme is most often used in the classic French dessert called a Mont Blanc, and, actually, this cake could probably also be called a Mont Blanc bûche de Noël because of the similarity in flavor profiles (namely, chestnut cream and whipped cream). Did you know that the tradition of making log shaped cakes started with… actual logs?

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