Chestnut Yule Log ***

Name: Chestnut Yule Log *** (Bûche Marron)
Prep time: 3 h
Cook time: 20 min
Total time: 5 h 50 min
Yield: Serves 6
Cuisine: French
Ingredients: 12½ oz. (350 g) chestnut mousse, Chocolate and Chestnut Charlotte recipe; 1 oz. (30 g) plain crêpe dentelle cookies or crisp lace wafers, crushed; ⅓ oz. (10 g) crème de marrons (chestnut spread); 2 tsp (10 g) butter; ⅔ oz. (20 g) milk chocolate, chopped; 1 oz. (25 g) almond hazelnut praline paste; 2¾ oz. (80 g) pâte de marrons (chestnut paste, see Chef’s Notes); 1 oz. (30 g) crème de marrons (chestnut spread); Generous 1 tbsp (20 g) butter; 1 tsp (5 ml) whisky; 2 dark chocolate panels (optional, see Chef’s Notes); ½ oz. (15 g) crème de marrons (chestnut spread, see Chef’s Notes); Scant ½ cup (100 ml) simple syrup with whisky; Finely chopped candied chestnuts; 2 tsp (10 ml) heavy cream; 1 oz. (30 g) plain buttercream, at room temperature; 5 tsp (25 g) condensed milk; Scant ¼ tsp (1 ml) whisky; 1¼ oz. (35 g) candied chestnuts, finely chopped; 1¾ oz. (50 g) pâte de marrons (chestnut paste); 1 oz. (30 g) Mont Blanc chestnut cream (see above); ¼ tsp (1 g) baking powder; 5 tsp (10 g) chestnut flour; 1 oz. (30 g) milk chocolate, chopped; 5 tsp (10 g) almond powder; 1¼ oz. (35 g) milk chocolate, chopped; ½ egg (5 tsp/25 g), lightly beaten; Scant 2 tbsp (1½ oz./40 g) glucose syrup; 3 tbsp (1¼ oz./35 g) sugar; 4 tsp (20 ml) water

Bûche Marron

Preparation info

Serves
6

Difficulty
Easy
Ready in
6 hr

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Chestnut ganache

2 tsp (10 ml) heavy cream
1 oz. (30 <

Europe
France
Cake
Mediterranean
Microwave

Method

To prepare the ganache, heat the cream to a simmer in the microwave. Place the chocolate and butter in a mixing bowl and pour over the hot cream. Wait for 2 minutes, then whisk until smooth.
Whisk in the Crème de marrons and whisky, followed by the buttercream. Whisk until the ganache is supple and smooth.
Set the acetate sheet on the cookie sh