Chestnut Yule Log

Chestnut Yule Log
Marron Marinade (Optional)

250 g Marrons glacés
125 g Cognac, or whisky
Joconde Biscuit
90 g Egg whites, at room temp
1 g Cream of tartar, or lemon juice
30 g Sugar
125 g Powdered sugar
125 g Almond meal
40 g All-purpose flour
150 g Eggs (3)
20 g Butter, melted
Chestnut Mousseline
250 g Milk
100 g Sugar
60 g Egg yolks
22 g Corn sugar
3 g Gelatin
125 g Butter, cubed
250 g Chestnut paste (pate de marron)*
20 g Cognac, or whisky
130 g Heavy cream, whipped
Chestnut Chantilly
450 g Heavy cream, chilled
250 g Chestnut cream, chilled (creme de marrons)
Topping
30 g Milk chocolate shavings
About
1 The French refer to chestnuts as châtaigne or marron. A marron glacé is a confection;

candied in sugar syrup and glazed – originating in southern France and northern Italy.
Marrons glacés are an ingredient in many desserts and are also a pure delicacy on their
own. The earliest known records of a recipe for marron glacés were written during the
XVI century by an Italian cook that worked for Charles Emmanuel I. Towards the end of
19th century, Lyon was suffering from the collapse of the textile market, notably silk. In
the midst of this crisis, Clément Faugier, a bridge and roadworks engineer, was looking
for a way to boost the regional economy. In 1882 in Ardèche, with the help of a local
confectioner, they created the first factory to produce marrons glacés. This chestnut
Yule log (Bûche de Noël aux marrons) can be made a couple weeks in advance and kept
frozen.
Marron Marinade
2 Chop two-third of the chestnuts and soak in Cognac for a few hours. Save remaining for
topping.
Joconde Biscuit
3 Joconde biscuit is an almond sponge pastry classic, used as a base for many desserts
and entremets. Makes two 18''x13''/46x33cm sheets. Preheated oven to 450ºF/230ºC
10 min before finishing biscuit. In the bowl of a stand mixer fitted with the whisk
attachment, beat egg whites along with cream of tartar and half of sugar (15g) on high
speed and whip until stiffness is achieved adding remaining sugar gradually. Transfer
meringue to a clean large bowl and set aside. In the same bowl ; no need to clean it,
combine the powders with the eggs, and beat on high speed for about 5 minutes or until
pale yellow. Gently, fold one-third of the meringue into the almond mixture and add
remaining meringue. Fold in melted butter but not hot. Spread evenly over baking trays
lined with lightly oiled silicone mat, or parchment paper.
Baking
4 Bake for about 7 minutes or less. Do not over bake or it will break. Remove biscuit from
oven and slide over countertop. Let cool, flip over kitchen towel or parchment. Let cool
and remove the parchment paper or silicone mat. Wrap up and chill if used later.
Chestnut Mousseline
5 Soak gelatin in cold water for about 5 minutes; drain. Bring to a boil milk and sugar.
Meanwhile, beat yolks, sugar and starch. Temper yolk mixture with half of the hot milk –
return mixture in milk; bring to a boil and cook for 2 minutes; whisking constantly.
Remove from heat and add gelatin and butter; whisk well until smooth. Transfer onto a
wrapped tray; wrap in contact. Let cool and refrigerate. Beat chestnut paste with
Cognac. Add 1/4 of the custard first; beat well and add remaining custard – beat well on
high speed until smooth. Then, fold in whipped cream.
Chestnut Chantilly
6 Beat together heavy cream and chestnut cream to medium firm peaks.
Montage
7 Drain marinated chestnut. Overlap a few layers of plastic wrap onto the work surface.
Place the Joconde biscuit; skin side up and spread chestnut mousseline evenly. Add
marron pieces all over the mousseline. Roll out from the right or left using the plastic
wrap as a guide and freeze for a couple of hours. Reshape the log if necessary; wrap
again and freeze to harden. Cut off ends and save. Lightly coat the frozen log with some
of the chestnut chantilly and top with the saved ends to mimic log knots. Pipe out
remaining chestnut chantilly to cover the log. Garnish with milk chocolate shavings,
silver pearls, candied chestnuts and Xmas decorations. Served thawed. Joyeux Noël

Chestnut Yule Log

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Chestnut Yule Log

Marron Marinade (Optional)

125 g Cognac, or whisky

1 g Cream of tartar, or lemon juice

125 g Powdered sugar

125 g Almond meal

150 g Eggs (3)

125 g Butter, cubed

250 g Chestnut paste (pate de marron)*

130 g Heavy cream, whipped

250 g Chestnut cream, chilled (creme de marrons)

1 The French refer to chestnuts as châtaigne or marron. A marron glacé is a confection;

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