For Christmas's Eve I made this Chocolate chestnut Yule Log that I found in Tartelette blog and was amazing for any time or for holidays.
Tartelette blog is an amazing blog with lovely food and georgeous pics.
Chocolate Chesnut Yule Log:
1 cup ground waltnuts
1/2 cup confectioner's sugar
3 tablespoons all purpose flour
3 medium egg whites
50 grs. granulated sugar
Finely mix the waltnuts and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds)
Sift the flour into the mix. Beat the eggs whites, gradually adding the granulated sugar until stiff. Pour the waltnuts mixture into the egg whites and blend delicately with a spatula.
Grease a piece of parchment paper and line your baking pan with it. Spread the batter on a piece of parchment paper to an area slightly larger than your desired .
Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
Cool cake in pan on rack 10 minutes. Turn cake out onto prepared towel, leaving 3-inch cloth border on 1 long side. Peel off parchment. Starting at long side with cloth border and using cloth as aid, roll up cake in towel (towel will be rolled up inside). Place cake, seam side down, on work surface; cool completely.
Vanilla and chestnut mousse:
1 cup and half of chestnut puree
2/3 cup (160g) heavy cream
2/3 cup (160g) whole milk
4 medium-sized egg yolks
3 oz (6 Tbsp ) granulated sugar
3 Tbsp cornstarch, sifted
4g / 2 tsp powdered gelatin or 2 sheets gelatin
1 cup (240g) whipping cream (35% fat content)
Pour the milk and 2/3 cup cream into a saucepan.
Add the vanilla. Heat to boiling, then turn the heat off, . Beat the egg yolks with the sugar until white, thick and fluffy.
Add the cornstarch, beating carefully to ensure that there are no lumps. While whisking vigorously, pour some of the milk into the yolk mixture to temper it. Put infused milk back on the stove on medium heat. Pour yolk mixture back into the milk while whisking vigorously. Keep whisking vigorously until mixture thickens considerably.
As soon as the mixture starts to boil, leave on for only 2 more minutes.
Add the gelatin and let it melt completely, stirring once or twice.
Finally add the chestnut puree and mix slowly.
Let cool for a while before to spread on the cake.
Dark Chocolate Ganache
- 230 grams semisweet chocolate, coarsely chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter, at room temperature
Place chocolate in a medium heatproof bowl; set aside.
Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
Add butter and stir until smooth. Let cool slightly before using
Im sharing with
Rollo de castañas con chocolate