This Christmas Yule log is simple and at the same time sophisticated, with that wood grain effect made simply with a fork on the chocolate ganache you will achieve a beautiful result but in a very simple way. I wanted to give it an Asian touch with the chestnut cream filling, a filling widely used in Japanese pastries and that I am telling you right now that it has become one of my favorite creams. It is light as a cloud, with just the right sweet touch and a perfect companion to combine with chocolate.
Christmas Yule logs are a very widespread sweet all over the world to present on our Christmas tables. Being such a widespread sweet, it is difficult to be innovative, but I wanted to give it that touch of innovation by using a filling flavor little known in our country. Chestnut cream, also called brown cream, is made with candied chestnuts in puree. In France it is very popular and is most often used in the classic French dessert called Mont Blanc, a recipe that the Japanese have adopted as their own. In our country you can find chestnut cream in some Gourmet supermarkets, and I think it is becoming more and more popular.
To give it an extra touch of texture, in the filling I have added some pieces of Marron Glacé (candied chestnuts) if you have never tried them, you don’t know what you are missing! The cake itself is a cocoa sponge cake that gives it the necessary color contrast with the cream, but also an excellent accompaniment to the chestnut. This cake, in the purest Japanese style, is slightly sweetened. If you are used to super sweet and overly glazed cakes, you might find it tasteless. Personally, I adore the delicate sweetness of this cake, with the lovely Christmas flavors of chestnut, light cocoa, and the slightly more intense hint of chocolate ganache.
By the way, did you know that the tradition of making log cakes started with … real logs? In fact, the earliest records of Christmas logs date back to medieval times in Norway, where, during the traditional winter solstice celebration known as Yule, families burned giant logs, often decorated, in their homes over the course of 12 nights to celebrate the return of the sun every year. Wishes written on paper were often burned along with the log and the ashes kept for luck and protection.
The first recipe for Christmas logs appeared in print in 1615, although the tradition was not widely popularized until Parisian bakers came up with it in the 19th century (and some of the most impressive modern bûches de Noël still come out of France today).
If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so you can see them. I love reading you and seeing your creations !!
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Chestnut chocolate Yule log
A light brownie filled with a cream of whipped cream and chestnuts, and covered with a delicious chocolate ganache with a beautiful wood grain to give it a beautiful log look.
- FOR THE CAKE:
- 4 eggs
- ¼ teaspoon salt
- 100 g sugar
- 3 tablespoons hazelnut liquor
- 75 g of flour
- 4 tablespoons of pure cocoa powder (and a little more to sprinkle at the end)
- FOR THE CREAM:
- 200 g of whipping cream
- 200 g of mascarpone
- 200 g of chestnut cream
- 4 marron glacé chopped
- FOR COVERAGE:
- 200 ml of whipping cream
- 200 g of dark chocolate for desserts (minimum 70% cocoa)
To prepare the chocolate ganache. Chop the chocolate and reserve it in a bowl. In a saucepan, heat the cream just until it reaches a boil. Remove from heat and pour over the chopped chocolate. Let stand 5 minutes without stirring so that all the chocolate is heated well. After that time, mix with a few rods until you have a uniform emulsion.
Let cool for at least 4 hours at room temperature. You can also keep it in the fridge, take it out the next day and let it come back to room temperature before blending it. Once it has the desired temperature, beat at high speed with the rods for about 2 minutes, until you have a creamy texture that you can spread.
Preheat the oven to 180ºC. Separate the whites from the yolks. Assemble the whites until they are stiff, when they are foaming, add the salt and sugar by the spoonfuls (not all at once). Add the 3 tablespoons of liquor to the yolks and mix. Pour this mixture into the whipped egg whites and stir in circles until just incorporated. Finally, add the cocoa and the sifted flour. Incorporate carefully and stirring in enveloping circles.
Prepare a metal cookie sheet with a parchment paper. Pour the dough and spread it evenly by flattening it with a spatula over the entire tray. Bake for 8-10 minutes.
Meanwhile, prepare a clean kitchen towel and sprinkle it with sugar so that the dough does not stick. When the cake is ready, take it out of the oven and still hot, place it with the baking paper side up on the kitchen cloth with sugar. Remove the paper and, without letting it cool, begin to roll it up
When you have the roll done, let it cool down to room temperature. While you can go preparing the filling.
For the filling, beat the mascarpone with the chestnut cream for 1 minute. Add the liquid cream, which should be very cold, and beat with the whisk at high speed for 2 more minutes.
Chop the Marron glacé into small pieces. Unroll the cold sponge cake, cut the front and back margins and spread the cream on the surface, leaving about 5 cm free of cream on the margin where the roll will end. Spread the marron glacé pieces over the cream and roll again. Chill in the fridge for at least 1 hour and a half so that it hardens a bit.
Remove from the fridge and cut a piece (or two) of the roll at an angle so you can stick it to one of the sides. To glue the piece of log that you have cut, you can put a little chocolate ganache on the end. Once you have the log shape that you like, cover everything with the mounted chocolate ganache. Using a fork, create grooves in the ganache to create the woodgrain effect.