Mont Blanc Bûche

This exquisite Mont Blanc Bûche de Noël combines elegance and indulgence with layers of complementary textures and flavors. It features a delicate thin crust and rich almond cream as its base, topped with a moist chestnut biscuit. A luxurious cognac-infused marrons confit compote adds depth, balanced by a silky vanilla mousse. The French meringue adds a light crunch, while the finishing touch of paper-thin milk chocolate barks lends a refined, crisp texture to this ultimate holiday dessert. A true centerpiece for festive celebrations!

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Mont Blanc Cake

When it comes to creating a Mont Blanc yule log, it's all about honoring the classic components while adapting them to fit the festive spirit of a Christmas dessert. The original Mont Blanc Cake is a masterpiece in itself, with its almond cream crust, crispy meringue, silky vanilla chantilly, and delicate chestnut vermicelli. In this unique yule log version, each element is reimagined to fit the cylindrical shape of the dessert. One notable transformation is the upgrade of the chestnut vermicelli into a gooey insert, adding a touch of indulgence to every slice. While the almond cream-crust is a signature feature of the mont blanc cake, it's interesting to note that it remains optional in this yule log adaptation, showcasing the versatility and creativity of this Christmas delight. This Mont Blanc yule log is a stunning fusion of tradition and innovation, offering a taste of nostalgia with a contemporary twist.

Chestnut Cream vs Chestnut Paste

When it comes to creating delightful pastries and desserts, it's essential to distinguish between chestnut cream (crème de marrons) and chestnut paste (pâte de marrons). Chestnut cream is known for its sweet and velvety texture, making it a perfect filling or topping for various treats. On the other hand, chestnut paste offers a denser and more concentrated flavor profile, ideal for adding depth to pastries. In many pastry recipes such as the Barquette Aux Marrons, a blend of chestnut cream and chestnut paste in a 1:1 ratio is often used to achieve the perfect balance of sweetness and texture. This combination enhances the overall taste and mouthfeel of the final product, creating a harmonious blend of flavors. Alternatively, you can make up your own homemade chestnut paste.

Mise-En-Place

When preparing a complex dessert with multiple components, such as almond cream, French meringue, chestnut biscuit, and compote, the key is to plan ahead and make as many elements in advance as possible. This not only saves time but also allows you to focus on assembling and presenting the dessert when the time comes. One of the components that can be prepared ahead of time is the baked in crust almond cream. Similarly, the French meringue can be prepared in advance and stored in an airtight container. The chestnut biscuit and compote are also components that benefit from being made ahead of time. Additionally, chocolate barks can be made days in advance and stored in a cool, dry place until ready to use. The log can also be finished with chocolate velvet spray.

Vanilla Punch

The syrup from canned candied/confit marrons can be used in place of simple syrup. You may need to add a splash of water – add alcohol. Use the punch lukewarm.

Crispy French Meringue

Prepare the French meringue as directed. When folding in the sifted powdered sugar, add the zest of one orange. Pipe the meringue into seven bars, each measuring approximately 11X2 inches (28X5 cm), using three ropes of meringue per bar. Bake in a fan (convection) oven at 200°F (95–100°C) for about 90 minutes. Once baking is complete, turn off the oven and leave the meringue inside to cool completely with the door closed.

Chocolate Coating For The Meringue

Known as flocage, this mixture can be sprayed over frozen cakes to create a velvet effect, and improve the glossiness of chocolate molding. It is also used to prevent inserts from becoming mushy when in direct contact with a moist filling. To prepare it, melt the cocoa butter first, then add the chocolate. Once the mixture reaches about 104°F (40°C), it is ready to use. Using a pastry brush, carefully coat the meringue bars on all sides. Refrigerate until set, then apply a second coat. If any pieces break, use the chocolate mixture as an adhesive to repair them.
Store the crispy meringue bars in a large, sealed freezer bag in a cool, dry place for up to two weeks. Reserve one meringue bar per cake, setting aside extra for later use. Any remaining or broken pieces can be crumbled or broken into chunks to decorate the yule logs or repurposed for individual cakes, verrines, or similar desserts.

Almond Cream Crust

Roll sugar dough into a 0.16-inch/4mm thickness sheet. Freeze for 15 minutes, then roll it out again to create a perfectly even pastry sheet large enough to cover the bottom of your baking tray. Dock the pastry with a fork, then keep it frozen until ready to bake. Preheat fan oven to 330ºF/160ºC. Pre-bake pastry sheet naked for 15 minutes. Let cool before spreading over the almond cream. Spread almond cream over the crust. Place a couple of cake rings against the edge. Put back in the oven and bake for 22 minutes. Let cool and refrigerate the until ready to use.

Chestnut Sponge

In the stand mixer fitted with the whisk attachement, beat eggs with the chestnut cream on full blast until light and fluffy for 8 minutes. Fold in the sifted powders and then incorporate the melted butter. Spread the chestnut mixture in the rimmed baking tray lined with greased parchment. Dot with pieces of candied or cooked chestnuts if desired. Preheat fan oven to 330ºF/160ºC. Bake chestnut sponge for 20-25 minutes. Let cool and freeze until ready to cut.

Vanilla Mousse (Ganache Montée)

Soak gelatin in cold water to soften and drain. Crush white chocolate and place in the narrow and tall container. Bring to boil heavy cream along with the scrapped vanilla bean and seeds. Turn off the heat – cover and let infuse for 20 minutes. Remove and squeeze out vanilla bean, rinse the pod and dry it out in the oven after baking when it is still hot.
Reheat the vanilla infused heavy cream, and pour it in the chocolate. Let stand a minute and mix with your immersion blender. Add the soften gelatin and the remaining chilled heavy cream – blend well and refrigerate overnight before whipping.

Chestnut Compote

Soak the gelatin in cold water until softened, then drain. Meanwhile, heat the heavy cream and corn syrup over low heat. While the cream is heating, cut the chestnut paste into chunks. In a food processor, combine the chestnut paste, chestnut cream, and alcohol.
Once your heavy cream mixture has come to a gentle boil, remove it from the heat and add the softened gelatin. Add it to the chestnut and mix until the mixture is completely smooth and velvety. If the compote is too soft, refrigerate it until it firms up. Transfer chestnut compote to a piping bag fitted with a plain tip. Keep it refrigerated.

For the Chestnut Insert

Cut the chestnut sponge into 6 bars, each measuring approximately 2X11- inches (5X28 cm). Trim the top of the sponge to remove any dome and create a perfectly flat, even surface. Reserve 3 chestnut sponge bars for the yule logs and save the 3 others for later use.
Moisten the sponge with the vanilla punch syrup. Place three ropes of chestnut compote onto each sponge bar (make 3)—keep all inserts frozen until assembly.

Montage

First, line metal molds with plastic acetate or a freezer bag (lightly oil the mold first so the plastic sticks). For the base of the cakes, trim and cut the almond-cream-crust into three 3.5X11.5-inch/8.8X29cm bars, and freeze. Save the scraps.
When all cake components are ready, whip vanilla ganache montée to medium-soft peaks.
Fill the mold about halfway full with the vanilla mousse.
Coat the sides of the molds using the offset spatula.
Place the frozen chestnut insert (compote side down). Gently press it down.
Pipe three ropes of vanilla mousse.
Enclose with the crispy meringue, flat side up.
Pipe more mousse, smoothing the top. Place the almond crust on top, almond cream side down. Freeze overnight.
Then spread some chestnut cream on top. Next, take the frozen almond pastry crust and stick it to the side (almond cream side down).

De-molding Frozen Yule Log

If your mold is silicone, you can skip the following step. For metal mold, carefully use a blowtorch or your hair dryer to warm the exterior just enough to release the dessert. Place the logs back in the freezer, with the acetate sheet still on.

For Long-Term Storage

Freeze the yule log until solid, then wrap it tightly in plastic film. It will keep for up to 3 months.

Chestnut Vermicelli

Remove the acetate sheet. If desired, trim off the ends to create a clean, polished look. To prepare for presentation, place each log on a cake board. A clever trick to ensure the dessert sticks to the board is to use a dot of glucose.
Fit a piping bag with a vermicelle tip and fill it with the compote. Pipe a continuous, narrow "8" pattern down the length of the cake to create an elegant, swirling effect.

The Day Before Christmas

Before adding the chocolate barks, allow the cake to thaw in the refrigerator overnight. Arrange milk chocolate barks artfully, and top with chunks of chestnut in Cognac or marrons glacés.
Once finished, the Mont Blanc yule log can be refrigerated for up to 3 days. Enjoy every bit of this fantastic dessert. Merry Christmas 🎄

What To Do with Leftovers

As with any cake build, this Mont Blanc Yule Log offers a chance to create some stunning "grab-and-go" desserts. For the almond-cream crust, you can skip it or simply use the delicious crumbs saved from trimming.