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Chestnut Yule Log
Chestnut Yule Log
Joconde Biscuit
90 g Egg whites, at room temp
30 g Sugar
40 g All-purpose flour
20 g Butter, melted
Chestnut Mousseline
250 g Milk
100 g Sugar
60 g Egg yolks
22 g Corn sugar
3 g Gelatin
20 g Cognac, or whisky
Chestnut Chantilly
450 g Heavy cream, chilled
Topping
30 g Milk chocolate shavings
About
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