Pear-chestnut yule log
Bruno Albouze · ♥ 1.4K likes · 28.4K views · 9 min video
Read about rolled cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Peel, core and chop the pears: big chunks for the puree, small chunks to saute.
- Bartlett pears
- sugar
- lemon juice
- vanilla
- pectin
Mix the pears with half the sugar and the lemon juice; heat the puree with vanilla and add the remaining sugar combined with the pectin.
Saute the small pear chunks in a dash of oil and sugar until golden brown; flambe with dark rum or whiskey (optional).
- oil
- sugar
- dark rum (optional)
- gelatine
Add the flambeed pears to the puree, cook 3 more minutes, remove from the heat and add the gelatine.
Fill a silicone insert mold, or a PVC tube lined with taped acetate collars; seal and freeze overnight.
Molding and freezing the insert
Warm the tube briefly with a hairdryer to push the insert out; trim the insert to the length of the log mold; keep frozen.
- chestnut cream or spread
- softened butter
- rum
- eggs
- flour
- baking powder
Chestnut sponge: beat room-temperature chestnut cream with softened butter and rum until fluffy; add the eggs, then the sifted flour and baking powder, and mix until homogenized.
- candied chestnut, marron glace
Spread on the prepared sheet tray, top with pieces of candied chestnut and bake at 350F / 180C about 20 minutes. Cool and cut to the size of the mold.
- roasted chestnut
- fleur de sel
- sugar
- softened butter
- starch
- egg yolk
Chestnut crust: pass roasted chestnuts through a food mill; mix with a pinch of fleur de sel, sugar, softened butter, starch and the egg yolk.
Chestnut crust
Spread between two parchment papers (or a baking mat and parchment) into an even 3 mm sheet; freeze, then cut to shape.
- heavy cream
- vanilla
- chestnut cream
Chestnut mousse: whip the heavy cream with the vanilla in a cold mixing bowl to soft peaks; transfer to a large bowl.
Drain the gelatin soaked in cold water, microwave 10 seconds to melt, add hot rum and mix into the room-temperature chestnut cream.
- gelatin
- hot rum
Whisk a third of the whipped cream into the chestnut cream swiftly, then add that mixture to the remaining whipped cream the same way.
Assemble: fill the log mold halfway with mousse and coat the sides; press in the frozen pear insert; add mousse, then the chestnut sponge, then the crust. Freeze overnight.
Assembling the log
- chocolate truffles
- 1 parts cocoa butter
- 1 parts chocolate
Mushrooms: fill small half-sphere molds with leftover mousse for caps and freeze; coat with enrobage of cocoa butter and chocolate one to one; add chocolate truffle or marzipan stems.
Chestnut mousse mushrooms
- water
- sugar
- corn syrup
- condensed milk
- gelatin
- white chocolate
White glaze: cook water, sugar and corn syrup to 217F; off the heat add condensed milk and softened gelatin, pour over the white chocolate, mix, sieve and refrigerate overnight.