Chestnut Yule Log

This easy chestnut Yule log is a true delight. Chestnuts, known as marrons in French, are very popular in Europe. France and Italy produce the finest varieties, used both in savory stuffings and transformed into pure delicacies like candied chestnuts (marrons glacés), chestnut paste (pâte de marrons), and chestnut cream (crème de marrons). You will need a supple sponge base such as biscuit Joconde, chestnut filling, and whipped cream. With its kid-friendly charm, this bûche de Noël is a must-make, perfect for baking a day or two before Christmas.

Please note that the full access to this content needs a subscription: please sign up.

This easy chestnut Yule log is a true delight...

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Pâte de Marron

Chestnut paste can be purchased online, or made from scratch using peeled and frozen chestnuts. Simply boil the chestnuts in water for 30 minutes, or until fork-tender. Drain them, then pass the cooked chestnuts through a food mill to create a smooth purée (a food processor can be used as well). Mix this purée with corn syrup and a dash of rum or cognac until it reaches a spreadable consistency. Use the paste at room temperature. It can be refrigerated for up to two weeks.

Candied Chestnut Marinade

Chop two-thirds of the chestnuts and soak them in Cognac for a few hours. Reserve the remaining portion for the topping. Chestnut in Cognac.

Chestnut Mousseline

Soak the gelatin sheets in cold water until softened, then drain. Heat the milk and half the sugar in a saucepan. Meanwhile, in a separate bowl, whisk the egg yolks with the remaining sugar and starch until combined. Gradually temper the yolk mixture by slowly whisking in the hot milk. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until it comes to a boil and thickens. Continue to cook for 2 full minutes while whisking.
Remove from the heat. Add the softened gelatin and butter, whisking vigorously until fully melted and smooth. Immediately pour the custard onto a plastic wrap-lined tray and cover it directly with another piece of plastic wrap (creating a contact layer to prevent a skin from forming). Let cool to room temperature, then refrigerate until completely set and cold.
In a separate bowl, beat the chestnut paste with the Cognac until smooth. Incorporate one-quarter of the chilled custard, beating well to lighten the mixture. Add the remaining custard and beat on high speed until completely smooth and homogenous. Finally, gently fold in the whipped cream until no streaks remain.

Chestnut Chantilly

For the chestnut Chantilly, whip the heavy cream and chestnut cream together to medium peaks.

Yule Log Assembly

Drain the marinated chestnuts. Lay a large piece of plastic wrap on your work surface. Place the Joconde biscuit on it, skin side up, and spread an even layer of chestnut mousseline over the surface. Scatter the drained chestnut pieces evenly across the mousseline.
Using the plastic wrap as an aid, carefully roll the biscuit into a tight log from either the short end. Wrap the log securely in the plastic wrap and freeze for at least two hours, or until firm. Unwrap, reshape the log if necessary, rewrap tightly, and return to the freezer to harden completely.
Once frozen solid, trim off the uneven ends of the log and reserve them. Apply a thin, even "crumb coat" of chestnut Chantilly to the frozen log. Attach the reserved ends as decorative knots. Use the remaining Chantilly to pipe a final, even layer over the entire log to cover it completely.
Garnish with milk chocolate shavings or chocolate barks, silver dragées, candied chestnuts (marrons glacés), and Christmas-themed decorations. Serve the log thawed. Merry Christmas!

Ready to discover this recipe? You're only 1 step away.

This recipe is only accessible to registered members!

Create your account to access all recipes and content of my website.

Join us now and enjoy more 800 recipes (Mostly French with European Influences, American Classics and Asian fusion)

Sign up now

Already register? Sign in

Want to see more tasty recipes?

The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always strive to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:Are you ready for the Chestnut King Cake step by step video recipe? Let’s also try this one: Marron Glacé.