Bûche de noël with chestnut cream and chocolate

Recipe for 8 people

Ingredients for the biscuit:

4 eggs
100 g sugar
40 g flour
40 g corn starch

Ingredients for the syrup:

7 cl of water
75 g of sugar
2 ½ tablespoons of Grand Marnier, Rum or Marsala

Ingredients for the butter cream:

100 g butter
80 g sugar
5 cl water
2 egg yellows
1/2 can of vanilla chestnut cream
3 marrons glacés

Ingredients for the ganache (chocolate cream filling):

200 g of backing chocolate
15 cl of liquid cream
40 g of melted butter

How to make it :

1)   Preheat the oven at 180 C (356 F) –  Separate the whites from the yellows and beat the whites. Beat the yellows with sugar, then add the flour and cornstarch. Add a bit of the whites, whip and then add the rest.

2)   Put some back paper on a backing tray and spread the preparation on it. Cook it for 10 minutes.

3)    In the meantime prepare the syrup: put in a pan the water and sugar for the syrup. Bring to a boil. Add the alcohol and let it cool down away from the heat.

4)  Take a towel slightly wet and lay the cake on it. Cover it with another wet towel and roll gently.

5)  Make the ganache. Melt the chocolate with the butter and whip. Let it harden a bit.

6)  Make the butter cream: Melt the water with the sugar in a pan. Whip the yellows. Add the yellows and then let it cool down while continuing whipping. Add the butter and the chestnut cream.

7) Unroll the cake and put some syrup with a brush.

8)   Spread the butter cream. On top sprinkle a bit of the marrons glacés, crumbled.

9)   Roll the cake with care.

10)  Add the ganache on top of the cake and make some waves on top with a fork. Cut the end pieces with a knife to make it look like a log. Decorate with little Santa Claus, presents, trees or what you can find.

The bûche de noël should be made one day ahead and removed from the fridge half an hour before serving.

• biscuit
• bûche de noël
• chestnut dessert
• chocolate cake
• dessert
• French Christmas dessert
• ganache
• Marrons Glacés
• Recipe