Recipe Chestnut and blackcurrant Yule log

To prepare this dish

Ingredient list

Buckwheat biscuit sponge

240 g egg whites
240 g icing sugar
60 g fine sugar
540 g whole eggs
50 g flour
130 g buckwheat flour
440 g almond powder
140 g Elle & Vire gourmet butter 82% fat

Apple and blackcurrant compote

2500 g Granny Smith apples
250 g sugar
375 g blackcurrant pulp
250 g water
875 g chestnut trimmings
50 g Soho®
75 g blackcurrant liqueur
20 g gelatine powder (200 Bloom)
120 g water for dissolving the gelatine

Chestnut Bavarian cream

300 g chestnut paste
300 g chesnut purée
380 g Excellence whipping cream 35% fat
380 g whole milk
1 pod vanilla
150 g egg yolks
80 g sugar
15 g gelatine powder (200 Bloom)
90 g water for dissolving the gelatine
500 g Elle & Vire Excellence Cream 35.1% whipped

Blackcurrant glaze

1000 g mirror glaze
100 g blackcurrant liqueur
50 g water
QS purple food colouring

Chestnut vermicelli mixture

500 g chestnut paste
200 g Elle & Vire gourmet butter 82% fat
500 g chestnut cream

Decoration

strips and half-spheres of dark chocolate

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Buckwheat biscuit sponge

   Whisk the egg whites, add the icing sugar and continue whisking until stiff.

   Whisk the eggs with the sugar in a separate mixer bowl.

   Combine the two mixtures and add the flour and ground almonds. Add the hot melted butter.

   Spread onto a baking tray and bake at 190°C (374°F) for approximately 10 mn.

2. 2

   Apple and blackcurrant compote

   Cut the apple into cubes.

   Steam the cubes in a tightly shut saucepan with the sugar, blackcurrant purée and water. The apples should retain a slight crunch.

   Add the chestnut trimmings, Soho^®, blackcurrant liqueur and dissolved gelatine.

3. 3

   Chestnut Bavarian cream

   Combine the chestnut paste and purée and then blend.

   Make a crème anglaise, cooked to 83°C (180°F) with the cream, milk, vanilla and egg yolks which have been whisked with the sugar until pale and creamy. Strain through a china cap sieve and add the dissolved gelatine, chestnut purée and paste.

   Blend. Add the whipped cream at 25°C (77°F).

4. 4

   Blackcurrant glaze

   Combine all the ingredients and bring to the boil. 

5. 5

   Chestnut vermicelli mixture

   Blend all the ingredients in a mixer at 30°C (86°F). Pipe 55 cm x 15 cm strips.

6. 6

   Assembly

   Spread the apple and blackcurrant compote onto a sheet of buckwheat biscuit sponge positioned in a 37 x 57 cm frame.

   Freeze.

   Cut out 6 cm strips of compote to make the insert and 8 cm strips of biscuit sponge.

   Pipe 450 g of chestnut Bavarian cream into the Yule log moulds.

   Insert the apple and blackcurrant compote in the centre.

   Add 100 g of chestnut Bavarian cream then cover with an 8 cm wide strip of biscuit sponge. Freeze.   

7. 7

   Decoration

   Spray the blackcurrant glaze onto the frozen Yule logs.

   Pipe the chestnut vermicelli mixture onto an acetate guitar sheet and cut out 15 cm long x 6 cm wide strips. Refrigerate then add to the Yule logs.

   Finish with strips of dark chocolate on the sides. 

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