Chocolate Chestnut Yule Log

Additional Ingredients

2 tbsp	Brandy, for the Filling
150 ml	Double Cream Filling
100 grams	Chestnut Puree, for the filling
75 grams	Golden Caster Sugar (Billington's) Buttercream
4 tbsp	Water Buttercream
2	Happy Eggs Yolks, Buttercream
100 grams	Butter Buttercream
50 grams	chocolate melted, for the Buttercream

How to make Chocolate Chestnut Yule Log

• Click on the text to highlight the different stages as you go along,
  or click the button above to enlarge all text

1. Preheat the oven to 210˚C/fan 190 C/Gas Mark 7. Brush a 22.5 x 32.5cm/ 9 x 13 inch Swiss roll tin with a little oil and line with greaseproof paper. Cut a second piece of greaseproof paper a little larger than the tin and sprinkle with 2 tsp of the caster sugar. Set aside
2. Place the sugar and eggs in a large bowl and whisk until very pale and light, using an electric hand beater if possible, until the beaters leave a trail on the surface
3. Sift together the flour and cocoa powder and gently fold into the egg mixture using a metal spoon. Pour into the prepared tin, tilting it so that it covers the whole surface. Bake for 7-9 minutes until firm yet springy to the touch. Turn out the cooked sponge on to the sugar paper. Peel away the lining paper and trim the edges. Cover with a damp tea towel and cool completely
4. When cooled, sprinkle the sponge with the brandy. Whip the cream until thick and stir in the chestnut puree. Spread over the sponge and roll up from one long edge
5. For the chocolate butter cream, place the sugar and water into a small pan and heat gently until the sugar dissolves. Boil rapidly until syrupy. Whisk the egg yolks together in bowl and continue whisking whilst adding the sugar syrup in a steady stream. Whisky until the mixture becomes thick, pale and cool, leaving a trail on the surface. Beat the butter in a separate bowl and gradually beat in the egg mixture until thick and fluffy. Stir in the melted chocolate.
6. Slice a 7.5cm/3 inch piece from the Swiss roll. Use a little butter cream to attach this piece to the side of the log, to represent a branch. Cover the log with the rest of the butter cream and use a skewer for fork to make a bark pattern. Decorate with holly or a few small decorations
7. Tips: Make the log 2-3 days before Christmas and keep refrigerated.

Reviews

Read all reviews (0) | Average rating: