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Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, chestnut and cognac yule log (buche mont-blanc). It is one of my favorites food recipes. This time, 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 in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Chestnut and cognac Yule log (buche Mont-Blanc) is something which I’ve loved my entire life. They’re fine and they look fantastic.

Chestnut and cognac Yule log (buche Mont-Blanc) Ghady Azar. For chestnut purée, mix water with sugar on max heat until it boils. See great recipes for Spiced Paleo Yule Log, Buche de Noel too!

To begin with this particular 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 it.

The ingredients needed to make Chestnut and cognac Yule log (buche Mont-Blanc):

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

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. This dessert can now be found in bakeries throughout France during Christmas time. Fold whipped cream into the chestnut cream.

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

Assembly (It is recommended to finish the Yule Log a few hours before serving). Overlap a few layers of plastic wrap. Place the Joconde biscuit; skin side up. 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. The third is a classic chestnut bûche, made with chestnut mousseline and vanilla cream, topped with chestnut glaze, milk chocolate, and candied chestnuts.

So that is going to wrap this up for this exceptional food chestnut and cognac yule log (buche mont-blanc) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!