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Recommendation to Homemade Perfect Chestnut and cognac Yule log (buche Mont-Blanc)

Hoping to eat Chestnut and cognac Yule log (buche Mont-Blanc) a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with clear ways on producing a Chestnut and cognac Yule log (buche Mont-Blanc) like a famous chef made.

Chestnut and cognac Yule log (buche Mont-Blanc)

We hope you got benefit from reading it, now let's go back to chestnut and cognac yule log (buche mont-blanc) recipe. You can cook chestnut and cognac yule log (buche mont-blanc) using 18 ingredients and 18 steps. Here is how you cook that.

To prepare an extraordinary Chestnut and cognac Yule log (buche Mont-Blanc), here are the ingridients required:

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

After preparing the ingridients, now you are ready to prepare your 5-star Chestnut and cognac Yule log (buche Mont-Blanc) by following the guidances below:

  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.

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. The first cake combines chestnuts and mousse on a roasted chestnut base with hazelnut praline. See more ideas about Yule log, Yule, Log cake.

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

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