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!

Prep Time 20

Bake / Cook Time 10

REFRIGERATE 2

Total Time 2 30

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.

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.

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.

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.

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.

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!