Chestnut, Raisin and Chocolate Bûche de Noël
A “Yule log” or “Bûche de Noël is a traditional dessert served in France and few other countries. This modern take on the classic yule log would make the perfect Christmas showstopper to surprise your guests.
The techniques used are the same taught to students of the Pâtisserie Diploma at Le Cordon Bleu.
Yield – Makes 10 portions (two x 5 portion logs)
Makes 1 tray – measuring 60 cm x 40 cm
170 g egg whites (5 eggs)
170 g caster sugar
140 g egg yolks (8 eggs)
90 ml vegetable oil
140 g plain flour
40 g cocoa powder
80 g caster sugar
110 ml water
50 ml dark rum or other dark alcohol
Rum soaked raisins
100 g raisins
100 ml water
50 ml dark rum
360 g chestnut spread/ paste (sweetened) (1 x tin)
50 g unsalted butter, softened
4 g gelatine leaf
40 g whipping cream
10 ml rum
100 g Marron Glace chestnut pieces, washed and roughly chopped
12 g gelatin leaf
195 g caster sugar
145 ml water
60 g cocoa powder
120 g whipping cream
200 g Tempered Dark Chocolate Made Into:
- 6 x 6 cm squares
- 1 set chocolate curls
- 60 g nibbed almonds, toasted and cooled
- 5 g gold lustre dust (optional)
- 6 whole Marron Glaces
- gold leaf
- gold lustre dust
- Chocolate genoise: Pre heat the oven to 180˚ Place egg whites into a machine bowl and whisk on a medium speed adding the caster sugar gradually until a stiff meringue is formed. Blend the egg yolks and the oil and fold into meringue. Fold in the flour and cocoa and spread out evenly onto a silpat mat lined tray. Bake for 12 to 15 minutes. Remove from oven and slide the silpat mat onto a wire rack to cool completely. Cover with a clean dry kitchen cloth while cooling. Remove silpat mat only when ready to assemble.
- Rum syrup: Put caster sugar and water into a pan and bring to the boil. Allow to cool and then mix in the dark rum.
- Rum soaked raisins: Wash the raisins under warm running water until the water runs clear. Place water into a pan and bring to the boil. Remove from heat, add raisins and soak for 20 minutes. Strain off excess water and allow the raisins to cool, then add the dark rum, cover with cling film and allow to marinate at room temperature for as long as possible, preferably overnight.
- Chestnut Cream: Place the chestnut paste into a mixing bowl and beat until smooth. Mix in the softened butter. Soak the gelatine in ice cold water once softened drain off the excess water. Warm the whipping cream to 30˚C, add in the soaked gelatine and mix until dissolved. Add chestnut paste and rum. Reserve chestnut pieces until assembly stage.
- Chocolate glaze: Soak the gelatin leaf in ice cold water, once softened drain off the excess water. Place the caster sugar, water, cocoa powder and whipping cream into a pan and bring to the boil. Take off the heat and add the gelatin, stir until dissolved. Blend mixture using a hand blender, then pass through a fine sieve. Refridgerate until ready to use.
- To serve: Trim the edges off of the sponge to neaten into a rectangle shape (about 45 cm by 27 cm). Transfer onto a clean kitchen cloth for ease of assembly. Brush lightly with rum syrup. Reserve one third of the chestnut cream to decorate the roulade. Spread the remaining two thirds of the cream over the chocolate sponge. Sprinkle with rum soaked raisins and chopped marron glace pieces. Roll up tightly using the kitchen cloth to assist (you may find it easier to handle by cutting the sponge in half across the length of the sponge and repeating this step with both halves). Brush the outside of the roll with more syrup. Coat the outside of each roll with the remaining chestnut cream and smooth using baking paper. Freeze until set. Place onto a wire rack with a tray underneath. Once the glaze is cool to the touch and is thick enough to give a coating consistency pour over each of the frozen logs in one movement, immediately flick with gold lustre dust. Allow to set. Remove from wire rack using a knife dipped into hot water, and coat the sides of each log with the gold coloured nibbed almonds. Place directly onto the presentation plate. Decorate with a few whole Marron Glace, chocolate squares at either end and chocolate spirals. Finish with a few flecks of gold leaf.
Le Cordon Bleu offers a large range of pâtisserie, confectionery and baking courses to help you develop your skills whilst improving your creative flair.The Diplôme de Pâtisserie is the ultimate pâtisserie and baking qualification, which can be obtained in 9 months or 6 months. Learning professional techniques from a team of classically trained Pâtisserie Chefs, you will be prepared for an array of exciting career opportunities. Diploma graduates seeking to learn advanced pâtisserie techniques and aspiring to set up their own business may be interested to study the Diploma in Culinary Management.