Easiest Way to Prepare Quick Chestnut and cognac Yule log (buche Mont-Blanc)

Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, How to Prepare Ultimate Chestnut and cognac Yule log (buche Mont-Blanc). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few components. You can have Chestnut and cognac Yule log (buche Mont-Blanc) using 18 ingredients and 18 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Chestnut and cognac Yule log (buche Mont-Blanc):

1. 6 eggs
2. 50 g butter (melt in a pan)
3. 210 g plain white flour
4. 210 g white granulated sugar
5. 1 drop vanilla extract (optional)
6. 1 drop cognac (optional)
7. For chestnut purée
8. 500 g sugar
9. 500 g water
10. 500 g roasted and peeled chestnut
11. 1 teaspoon vanilla
12. Meringue
13. Egg white for one egg (roughly 40g)
14. 40 g granulated sugar
15. 40 g powdered sugar
16. 4 g corn flour
17. 1 pinch salt
18. 1 drop lemon juice

Instructions to make to make Chestnut and cognac Yule log (buche Mont-Blanc)

1. Separate whites from yolks Combine yolks with sugar (leave 2 tbsp sugars for later). Whisk until pale and sugar dissolved
2. Combine yolk and sugar (leave 2 tbsp sugar for later). Whisk until sugar dissolves and the mixture becomes white
3. Fold in the four
4. Whisk eggs whites with half a teaspoon of salt and add gradually the remaining sugar until fluffy and white
5. Gradually fold in the eggs whites with the cake mixtures (start with 1/3 of the egg whites). Don't over mix, just fold until the two are combined. Add the melted butter.
6. Immediately evenly spread over a baking tray lined with baking parchment. And put in preheated oven (210 degrees with fan) for 10 mins.
7. Make sure this is done quickly to avoid losing the air in the mixture
8. Wet two kitchen cloths (and drain excess water)
9. Remove sponge from oven and flip over on wet cloth and cover on top with another wet cloth and let it rest for 10-15 mins. Then carefully remove paper and then put them back on with wet cloth
10. For chestnut purée, mix water with sugar on max heat until it boils
11. Put the chestnuts in a food processor with the vanilla, some brandy and whiskey (50 ml combined, but that's up to taste), and gradually add the sugar syrup (not all the quantity but adjust to taste)
12. Keep processing until you get a paste texture
13. If it needs to be sweeter add icing sugar, keep processing until smooth
14. For the meringue, whish the egg white until frothy. Gradually add granulated sugar (1/3 at a time) and keep whisking until well combined and stiff
15. Fold in the sieved icing sugar and corn flour until well combined. Don't over mix!
16. Add to piping bag and pipe to a lined baking tray, then into the oven on low heat for a few hours
17. Put the cream evenly on the biscuit, and roll using the parchment paper. Then using a ruler, press on the parchment paper until it's circular in shape.
18. Spread a thin layer of cream around the roll, then continuously pipe the chestnut purée on the roll

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So that is going to wrap it up for this special food Recipe of Super Quick Homemade Chestnut and cognac Yule log (buche Mont-Blanc). Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!