Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chestnut and cognac yule log (buche mont-blanc). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Discover Your Next Authentic Montblanc Piece Using our Official eBoutique. Discover the Iconic & Refined Styles of Montblanc. Chestnut and cognac Yule log (buche Mont-Blanc) eggs, butter (melt in a pan), plain white flour, white granulated sugar, vanilla extract (optional), cognac (optional), sugar, water Hiroko Liston Chestnut and cognac Yule log (buche Mont-Blanc) Ghady Azar.
Chestnut and cognac Yule log (buche Mont-Blanc) is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Chestnut and cognac Yule log (buche Mont-Blanc) is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chestnut and cognac yule log (buche mont-blanc) using 18 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Chestnut and cognac Yule log (buche Mont-Blanc):
- Take 6 eggs
- Make ready 50 g butter (melt in a pan)
- Prepare 210 g plain white flour
- Take 210 g white granulated sugar
- Get 1 drop vanilla extract (optional)
- Take 1 drop cognac (optional)
- Prepare For chestnut purée
- Make ready 500 g sugar
- Get 500 g water
- Make ready 500 g roasted and peeled chestnut
- Make ready 1 teaspoon vanilla
- Take Meringue
- Prepare Egg white for one egg (roughly 40g)
- Take 40 g granulated sugar
- Take 40 g powdered sugar
- Prepare 4 g corn flour
- Prepare 1 pinch salt
- Get 1 drop lemon juice
Place the Joconde biscuit; skin side up. Chestnut and cognac Yule log (Bûche Mont-Blanc): Yule logs, or "bûches" are the most common dessert for Christmas dinner in France. The "Bûche Mont-Blanc" originated from the Alps, using chestnuts produced in the region. This dessert can now be found in bakeries throughout France during Christmas time.
Instructions to make Chestnut and cognac Yule log (buche Mont-Blanc):
- 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
The Most Delicious Chestnut Dessert (Mont Blanc) Cookyt. vanilla extract, chestnut, powdered sugar, egg whites. Sift flour and ¼ cup cocoa powder into a small bowl. The first cake combines chestnuts and mousse on a roasted chestnut base with hazelnut praline. Learn how to make a delicious chestnut cream, perfect for Buche de Noël or Yule log cakes. ★☆★ HIRE ME! See more ideas about Desserts, Food, Cake desserts.
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