Christmas is approaching… so have you found your dessert for Christmas Eve? No? Well… I’m not going to leave you like that, so here’s a brand new blackcurrant and chestnut Yule log recipe. A well-known combination that works very well, for those who like chestnut, of course.
As it happens, that’s not my case! My beloved is a fan, on the other hand. It’s a recipe made last year but that I hadn’t published until now.
I was tempted by the mouth-watering photos of Auriane from the blog Sucre d’orge et pain d’épices. The only difference from the recipe that inspired me is that I added an extra layer of financier as an insert, for more substance. It’s a dessert that was very much appreciated last year. If I were to make this recipe again this year, I think I’d add a crunchy layer (perhaps in the form of a streusel, as in the lemon basil entremets, or a mix of white chocolate feuillantine and candied chestnuts… to think about). If you’re a real chestnut fan, you can even add a few pieces of candied chestnut to the mousse.
The next recipe to be published will be a blackcurrant, blueberry and vanilla Yule log. A dessert I presented at a Yule log competition at Zôdio last Saturday. It’s a dessert that met with great success (I actually came 2nd), so I can’t wait to share it with you.
Ingredients & method
7 components · Full recipe
Mirror Glaze (make the day before)
Ingredients
- 4 g (0.1 oz) gelatine
- 75 g (2.6 oz) water
- 150 g (5.3 oz) sugar
- 150 g (5.3 oz) glucose
- 100 g (3.5 oz) condensed milk
- 150 g (5.3 oz) white chocolate
- Purple colouring
Method
1
Soak the gelatine leaves in very cold water for at least 10 minutes.
2
In a saucepan, combine the water, sugar and glucose. Bring to the boil over a medium heat.
3
Remove from the heat and add the condensed milk, then the well-drained gelatine.
4
Pour over the white chocolate (melted or finely chopped) and blend with a hand blender, being careful not to incorporate air. Add the colouring.
5
Pass through a fine sieve and leave to cool to 30–35°C / 95°F before using (ideal glazing temperature). Can be made the day before and reheated gently.
Blackcurrant Jelly (make the day before)
Ingredients
- 3 g (0.1 oz) gelatine
- 95 g (3.4 oz) blackcurrant purée
- 12 g (0.4 oz) sugar
- 1 g (0 oz) NH pectin
Method
1
Soak the gelatine in cold water.
2
Heat the blackcurrant purée. Mix the sugar and NH pectin together, then whisk into the purée. Bring to the boil, stirring constantly.
3
Remove from the heat and add the well-drained gelatine. Stir to dissolve.
4
Pour into an insert mould (or a narrow rectangular container lined with cling film) to a depth of approximately 1 cm (0.4 in). Freeze for at least 2 hours.
Vanilla Panna Cotta (make the day before)
Ingredients
- 2 g (0.1 oz) gelatine
- 125 g (4.4 oz) full-fat liquid cream
- 1/2 vanilla pod
- 14 g (0.5 oz) sugar
Method
1
Soak the gelatine in cold water.
2
Heat the cream with the sugar and the scraped vanilla pod. Bring to the boil.
3
Remove from the heat, add the well-drained gelatine and stir to dissolve. Remove the vanilla pod.
4
Pour over the frozen blackcurrant jelly in the insert mould. Return to the freezer for at least 2 hours.
Blackcurrant Financier (make the day before)
Ingredients
- 3.5 g (0.1 oz) gelatine
- 70 g (2.5 oz) sugar
- 2 eggs
- 40 g (1.4 oz) butter
- 130 g (4.6 oz) chestnut cream
- 90 g (3.2 oz) ground almonds
- 30 g (1.1 oz) flour
- 1 tsp baking powder
- 60 g (2.1 oz) egg whites
- 30 g (1.1 oz) sugar
Method
1
Preheat the oven to 175°C / 350°F.
2
Melt the butter and leave to cool slightly. In a bowl, mix together the sugar, chestnut cream and eggs.
3
Add the ground almonds, flour and baking powder. Mix well, then incorporate the melted butter.
4
Whisk the egg whites to stiff peaks with the 30 g (1.1 oz) of sugar. Gently fold into the batter.
5
Pour into a rectangular tin lined with parchment paper (slightly larger than the log mould). Bake for approximately 20–25 minutes, until a skewer inserted in the centre comes out clean.
6
Leave to cool completely, then cut a rectangle to fit the base of the log mould.
Chestnut Mousse
Ingredients
- 300 g (10.6 oz) chestnut cream
- 100 g (3.5 oz) butter
- 50 g (1.8 oz) icing sugar
- 300 g (10.6 oz) mascarpone
Method
1
Beat the soft butter with the icing sugar until light and creamy.
2
Add the chestnut cream and mix until combined.
3
In a separate bowl, whisk the mascarpone until smooth, then fold it into the chestnut mixture. Continue to whisk until the mousse is light and holds its shape.
Assembly
Ingredients
- None
Method
1
Spread a layer of chestnut mousse over the base and up the sides of the log mould.
2
Remove the insert (blackcurrant jelly + vanilla panna cotta) from the freezer. Unmould and press it gently into the mousse, centring it carefully.
3
Cover with another layer of chestnut mousse, then press the financier base on top, flat side up. The financier should sit flush with the top of the mould.
4
Smooth the surface, cover with cling film and freeze for a minimum of 3 hours — ideally overnight.
Decoration
Ingredients
- None
Method
1
Remove the log from the freezer and unmould it onto a wire rack placed over a baking sheet.
2
Reheat the mirror glaze to 30–35°C / 95°F, then pour it generously and evenly over the frozen log. Allow the excess to drip off.
3
Transfer the log carefully to a serving board. Decorate as you wish (meringue mushrooms, gold sugar pearls, chocolate shards, edible flowers…).
4
Leave to defrost in the refrigerator for 5–6 hours before serving.
Gallery
