Chestnut and White Chocolate Yule Log

Photo credit: © Eatwell101.com

I offer you today a recipe log on a biscuit base with a rolled pastry cream with chestnut and white chocolate ganache.

ingredients:

Genoise:

• 4 eggs
• 1 cup (120g) confectionner sugar
• 1/2 cup (50g) all-purpose flour
• 3/4 cup (50g) cornflour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp of milk

Chestnut cream:

• 1 cup (25cl) milk
• 2 egg yolks
• 3 tbsp granulated sugar
• 3 tbsp all-purpose flour
• 5 1/3 oz (150g) chestnut vanilla spread

White chocolate ganache:

• 3 1/2 oz (100g) white chocolate
• 1/2 + 1 1/4 cups (50g + 150g) heavy cream
• 1/3 tbsp (8g) honey

Syrup:

• 1/2 cup (10cl) water
• (40g) granulated sugar
• 1 tbsp of rum

Add 3 candied chestnuts for the topping.

Photo credit: © Eatwell101.com

White chocolate ganache:

1. Melt the chocolate in a bain marie
2. Heat 1/2 cup (50g) heavy cream combined with honey
3. Add the cream to the boiling chocolate in 3 steps, mixing with a spatula between each step of the process.
4. Add the remaining 1 1/4 cups (150g) heavy cream and stir constantly with a spatula.
5. Keep in a cool place until you finalize the yule log.

Chestnut cream:

1. Heat the milk in a saucepan
2. Whisk together the sugar and egg yolks. Whisk vigorously until the mixture whitens.
3. Add the flour and mix well. Add the hot milk, stir well with a whisk and transfer back in the pan.
4. Mix with a wooden spoon until the mixtures boils.
5. Pour the cream into a bowl and add the chestnut spread. Set aside in a the refrigerator.

Syrup:

Combine water, sugar and rum in  saucepan. Boil for 5 minutes, then let cool.

The Genoise:

1. Preheat your oven to 360°F (180°C).
2. Separate the yolks from the egg whites.
3. Mix the yolks with the sugar until the mixture gets slightly frothy. Add the cocoa powder.
4. Beat the egg whites until stiff, then gradually stir in the flour and cornflour alternately into the egg whites. Stir gently with a wooden spoon or a spatula.
5. Pour this mixture on a baking sheet lined with parchment paper.
6. Bake for 15 to 20 minutes.

The mounting:

1. Dampen the Genoise sponge cake with syrup, then spread the cream with chestnuts.
2. Crumble two candied chestnuts on the cake and roll the yule log and wrap in plastic wrap. Place in the fridge.
3. Mix the white chocolate ganache with a mixer and coat the yule log completely with a spatula or a frosting knife.  You can also use  pastry bag to cover the log. Crumble a candied chestnut on top.

Let rest in a cool place and let stand at room temperature 10 minutes before serving. Enjoy!