Elle & Vire Recipes
 

Recipe Chestnut and blackcurrant Yule log

For
40 persons
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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

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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