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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