bûche aux marrons

What if you made a chestnut log for Christmas?

A delicious traditional chestnut log, with homemade chestnut cream, candied chestnuts with a hint of cognac and organic hazelnuts.

For 6 persons: 120 grs of flour, 120 grs of caster sugar, 4 eggs, 2 tablespoons of icing sugar, 1/2 sachet of baking powder, 1 cream of chestnut, 1 pot of chestnuts candied with cognac, 100 grs of organic hazelnuts and a pinch of salt.

Preheat your oven to 180 °. Break the eggs and separate the whites from the yolks. In a bowl, whisk the whites thoroughly with a pinch of salt and add the icing sugar while continuing to whisk. In another bowl, mix yolks, powdered sugar, flour and half a sachet of yeast. Mix until a smooth and homogeneous paste is obtained. Gently stir in the whites and whip to mix.

On a baking sheet, covered with parchment paper, spread the dough to obtain a rectangle with the same height everywhere. Bake in the oven at 180 ° for 15 minutes. Remove your sponge cake from the oven and allow it to cool for a few moments. Remove the parchment paper and cut the edges if they are overcooked or dry. Your sponge rectangle needs to be perfect.

Collect the candied chestnut syrup and keep the chestnuts apart. With the help of a brush, soak generously with your sponge cake. Spread the cream of brown on your sponge soaked in a uniform way. Cut the candied chestnuts into small pieces and sprinkle them on your sponge cake topped with cream. Keep some whole ones for the final decoration.

Take the sponge at both ends and roll it gently to get the shape of a log. Top with the rest of the chestnut cream and add the crushed hazelnuts on top (see photo). Add some whole candied chestnuts and finish with a few whipped cream roses.

A delicious traditional recipe for a gourmet Christmas.