Eric Lanlard's yule log recipe
In France there is no Christmas pudding or cake during the festive season, instead you will find a variety of Christmas logs. This is my favourite…
Ingredients
- 3 Egg whites
- 130 g Caster sugar
- 4 Egg yolks
- 50 g Unsalted butter, melted
- 100 g Plain flour
- 2 tsp Baking powder
- 50 ml Dark rum
- 100 ml Double cream - For the chestnut cream
- 400 g Crème de marrons (sweet chestnut purée or spread) - For the chestnut cream
- 150 g Dark chocolate - For the chocolate glaze
- 50 g Unsalted butter - For the chocolate glaze
- 2 tbsp Icing sugar - For the chocolate glaze
- 3 Marrons glacés, halved - For the decoration
- 2 tsp Icing sugar - For the decoration
- 3 Egg whites
- 4.6 oz Caster sugar
- 4 Egg yolks
- 1.8 oz Unsalted butter, melted
- 3.5 oz Plain flour
- 2 tsp Baking powder
- 1.8 fl oz Dark rum
- 3.5 fl oz Double cream - For the chestnut cream
- 14.1 oz Crème de marrons (sweet chestnut purée or spread) - For the chestnut cream
- 5.3 oz Dark chocolate - For the chocolate glaze
- 1.8 oz Unsalted butter - For the chocolate glaze
- 2 tbsp Icing sugar - For the chocolate glaze
- 3 Marrons glacés, halved - For the decoration
- 2 tsp Icing sugar - For the decoration
- 3 Egg whites
- 4.6 oz Caster sugar
- 4 Egg yolks
- 1.8 oz Unsalted butter, melted
- 3.5 oz Plain flour
- 2 tsp Baking powder
- 0.2 cup Dark rum
- 0.4 cup Double cream - For the chestnut cream
- 14.1 oz Crème de marrons (sweet chestnut purée or spread) - For the chestnut cream
- 5.3 oz Dark chocolate - For the chocolate glaze
- 1.8 oz Unsalted butter - For the chocolate glaze
- 2 tbsp Icing sugar - For the chocolate glaze
- 3 Marrons glacés, halved - For the decoration
- 2 tsp Icing sugar - For the decoration
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Preheat the oven to 220°C (fan 200°C)/425°F/gas mark 7. Cover a baking sheet with silicone paper or a silicone rubber mat.
- To start the sponge, beat the egg whites until stiff with an electric hand whisk, then gradually add 50g (2oz) of the sugar.
- In a separate bowl, beat the egg yolks with the remaining sugar until the mixture is fluffy and white. Stir in the melted butter.
- Sift the flour with the baking powder into the egg yolk mixture, then fold all the ingredients together. Mix in a little of the whipped egg white, then gently fold in the remainder.
- Spread the mixture on to the silicone on the baking tray with a palette knife, rather like making a Swiss roll. Bake in the preheated oven for 10 minutes, but you must keep an eye on it as it cooks fast!
- When out of the oven, cover the sponge with a damp tea-towel to stop it drying out and leave to cool completely.
- To make the chestnut cream, in a large bowl, using an electric hand whisk, beat the cream to soft peaks, then fold in the crème de marrons.
- To construct the cake, firstly soak the sponge with the dark rum, using a pastry brush. Spread the chestnut cream on to the sponge with a palette knife then, using the silicone paper or mat, gently roll the filled sponge up nice and tight. Place on a serving plate, join down, and cut the ends at an angle. Save one of these ends to use as a `branch' when glazing with the chocolate glaze.
- Now make the chocolate glaze. Melt the chocolate in a bain-marie stirring occasionally, then add the butter and sugar. Leave to cool down.
- Using a palette knife, cover the whole log with the chocolate glaze. Cover the saved end with glaze too, and stick it on top to mimic a branch. With a fork decorate all over for a wood effect. Place a few chocolate shavings and pieces of marrons glacés on top, and dust with icing sugar. Bon Noël!
Special Ingredients
Marrons Glace In A Glass Jar - 150g
Creme de Marrons - Sweet Chestnut Puree
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