Chestnut and cognac Yule log (buche Mont-Blanc).
You can make Chestnut and cognac Yule log (buche Mont-Blanc) using 18 ingredients and 18 steps. Here is how you achieve that.
Ingredients of Chestnut and cognac Yule log (buche Mont-Blanc)
- It’s 6 of eggs.
- You need 50 g of butter (melt in a pan).
- You need 210 g of plain white flour.
- It’s 210 g of white granulated sugar.
- You need 1 drop of vanilla extract (optional).
- You need 1 drop of cognac (optional).
- Prepare of For chestnut purée.
- Prepare 500 g of sugar.
- It’s 500 g of water.
- It’s 500 g of roasted and peeled chestnut.
- You need 1 teaspoon of vanilla.
- Prepare of Meringue.
- Prepare of Egg white for one egg (roughly 40g).
- Prepare 40 g of granulated sugar.
- It’s 40 g of powdered sugar.
- You need 4 g of corn flour.
- It’s 1 pinch of salt.
- Prepare 1 drop of lemon juice.
Chestnut and cognac Yule log (buche Mont-Blanc) step by step
- Separate whites from yolks Combine yolks with sugar (leave 2 tbsp sugars for later). Whisk until pale and sugar dissolved.
- Combine yolk and sugar (leave 2 tbsp sugar for later). Whisk until sugar dissolves and the mixture becomes white.
- Fold in the four.
- Whisk eggs whites with half a teaspoon of salt and add gradually the remaining sugar until fluffy and white.
- 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..
- Immediately evenly spread over a baking tray lined with baking parchment. And put in preheated oven (210 degrees with fan) for 10 mins..
- Make sure this is done quickly to avoid losing the air in the mixture.
- Wet two kitchen cloths (and drain excess water).
- 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.
- For chestnut purée, mix water with sugar on max heat until it boils.
- 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).
- Keep processing until you get a paste texture.
- If it needs to be sweeter add icing sugar, keep processing until smooth.
- 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.
- Fold in the sieved icing sugar and corn flour until well combined. Don't over mix!.
- Add to piping bag and pipe to a lined baking tray, then into the oven on low heat for a few hours.
- 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..
- Spread a thin layer of cream around the roll, then continuously pipe the chestnut purée on the roll.