Chocolate Chestnut Holiday Yule Log (Noël 2020)
Today, I would like to share this incredible Christmas Yule Log from Armelle (@lesgourmandsdisentdarmelle). It is one of my favorite because it is so well balanced. But you need to like Chestnut, that’s the key! Of course, you will find Armelle’s recipe directly on her blog right HERE!
I hope your will Enjoy this Christmas Log Recipe as much as I did! Bon Appétit!
For more Christmas Cookies and Bredele recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Chocolate Chestnut Holiday Yule Log (Noël 2020)
This delicious Chestnut Yule Log is a classic from the French Cookbooks. It is creamy and soft: You will finish dessert on such a sweet note!
Equipment
Ingredients
YULE LOG SPONGE
- 3 1/2 tbsp (50 g) butter
- 4 eggs
- 2/3 cup (135 g) sugar
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (35 g) corn starch
RUM SYRUP
- 5 Tbsp (75 g) water
- 6 Tbsp (75 g) sugar
- 2 Tbsp (30 g) Rum
CHESTNUT MOUSSE
- 3 1/2 cups (500 g) chestnut spread
- 18 Tbsp (250 g) butter (Softened | At Room Temperature)
- 3 Tbsp (45 g) Rum
CHOCOLATE GLAZE
- 1/4 cup (50 g) dark chocolate chunks (Unsweetened)
Instructions
YULE LOG SPONGE
- In a small sauce pan, heat on medium low the butter, until melted. Set aside.
- Separate the egg yolks from your eggs whites into two mixing bowls.
- In the first mixing bowl, beat the egg yolks with the sugar for about 4 minutes on medium high speed or until it has doubled in size and lighter in color. Combine the all-purpose flour and corn starch. Then, add the melted butter. Mix until smooth.
- In another mixing bowl, whip the egg whites until stiff peaks. Then, fold it into your first preparation.
BAKE!
- Preheat oven to 350F/180C.
- Place your Flexiflat® Tray on the top of your Medium perforated baking sheet.
- Gently pour over the preparation and evenly spread it with your offset spatula.
- Bake for 10 minutes at 350F/180C. (Every oven heats differently, monitor your yule cake base from 8min). It is ready when the sponge springs back when touched lightly.
- Once your yule cake base is out of the oven, let it cool down for about 5min and then flip it over to the bonMAT™, gently roll it. Set aside until completely cooled down.
RUM SYRUP
- In a small sauce pan on medium heat, add the sugar and water.
- Once the sugar has completely melted, remove from heat, add the Rum and set aside.
CHESTNUT MOUSSE
- In a mixing bowl, whip the chestnut spread and the butter together until smooth.
- Then, add the Rum and gently mix with a spatula. Set aside.
CHOCOLATE GLAZE
- Place the dark chocolate chunks in your Mini Round Flexipan® Mold. Heat in the Microwave for about 30 seconds at a time. Once out of the microwave, using your Mini Whisk, mix until smooth.
ASSEMBLY
- Once the yule cake has cooled down, gently unroll it, and brush the syrup over evenly: Be generous!
- Spread 3/4 of the chestnut mousse, and carefully roll it back placing it directly on your service tray.
- Add the melted chocolate to the remaining 1/4 of chestnut mousse, stir until incorporated. Using your off set spatula, spread it over your yule log.
- Let it set in the refrigerator for about 2 hours minimum (best overnight). Take it out of the refrigerator one hour prior enjoying it so the cream has time to come back to room temperature. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Chocolate Chestnut Holiday Yule Log (Noël 2020)
Amount Per Serving
Calories 502
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 130mg43%
Sodium 221mg10%
Potassium 281mg8%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 860IU17%
Vitamin C 20mg24%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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