bruno albouze pear chestnut yule log

Pear and Chestnut Yule Log

Yields8 ServingsPrep Time1 hrCook Time25 minsTotal Time1 hr 25 minsDifficultyIntermediateRating


Pear Insert
 350 g Bartlett pears or similar variety peeled, cored and chopped
 50 g water
 15 g lemon juice
 30 g sugar
 5 g vanilla
 5 g apple pectin
 30 g sugar
 6 g gelatin (200 bloom)
Sautéed Pears
 150 g Bartlett pear or pear in light syrup peeled, cored and cut into small chunks
 10 g oil
 15 g sugar
 2.50 g vanilla optional
 30 g dark rum optional
Chestnut Crust
 110 g butter softened
 2 g fleur de sel or kosher salt
 30 g sugar
 20 g egg yolk
 20 g corn starch
 100 g chestnut flour or roasted chestnuts*
Chestnut Sponge
 200 g chestnut cream/spread at room temp
 25 g dark rum
 120 g butterat room temp
 100 g all-purpose floursifted with the baking powder
 4 g baking powder
 100 g eggs
 120 g marron glacésor roasted chestnuts
Chestnut Mousse
 350 g heavy cream
 500 g crème de marron, at room tempchestnut spread
 6 g gelatin (200 bloom)
 15 g dark rum or orange juice
 90 g water
 175 g glucose
 175 g sugar
 100 g condensed milk
 150 g white chocolate
 10 g gelatin(200 bloom)
 40 g marron glacés/candied chestnuts
 100 chestnut mousse-chocolate-truffle mushrooms optional
 30 g pear slices



Here are 2 different yule log interpretations. The first one is made out using the classic yule log silicone mold. The second one, is built using the Silikomart Elegance log mold. Same recipe, different end result. For amateurs though, I would stick with the classic silicone mold.
Make this dessert 3 days ahead.

Pear Insert

Soak gelatin in cold water to soften and drain. With an immersion blender, puree chopped pears along with sugar, water, vanilla and lemon juice. Meanwhile, combine remaining sugar with pectin. Heat up puree to ≈140ºF/60ºC, add the sugar-pectin mixture. Bring to a boil and cook for 2 minutes. Meanwhile sauté the chopped pears in oil, sugar and vanilla for 5 minutes on high heat. Add alcohol and flambé; continue to cook until it dries out, and add flambéed pears to the puree and cook for an additional 3 minutes on low heat. Remove from the stove and incorporate soften gelatin; let cool.
As shown in the video, the silicone mold can be used to shape out the pear insert. Chilled pear insert could also be piped out straight over the mousse during the montage. If using the Silikomart mold, use a 10-inch/25 cm long PVC pipe that has a 1.5-inch/3.75 cm diameter aperture. Overlap 3 acetate cake collars and stick them with packaging tape. Roll it up and line the inside of the PVC tube and seal hermetically one end of the pipe with tape. Fill it up and seal the top and freeze overnight. To remove the frozen pear insert, quickly warm up the tube with a hair dryer and extract the insert from the PVC tube. Unwrap pear cylinder and cut off ends to match the width of the mold; keep frozen until ready to use.

pear-cylinder insert

Chestnut Crust

Sugar dough can be used in place of chestnut crust if desired. Roasted chestnuts may be used in place of chestnut flour. In this case, pass roasted chestnuts through a food mill (add 20g extra flour to the recipe is so).
Mix softened butter with chestnut and salt. Add the yolk and mix to combine. Add four and starch. Roll out pastry into a 3 mm thick rectangle sheet between 2 parchment papers and freeze. Sandwich pastry between 2 parchment and baking trays and pre-bake at 350ºF/180ºC for about 20 minutes. Remove from the oven and cut pastry into desired shapes and according the the bottom of the yule log mold. Finish baking for 15 minutes more until golden brown. Remove from the ove and after 5 minutes, transfer crust onto a flat surface.
If using the Silikomart Elegance mold, due to its narrower aperture, the crust could also be added later. If so, made the crus twice larger. Glaze the log and place it over the crust.

Chestnut Sponge

Line a 9X12-inch/23X30 cm baking tray greased and lined with parchment paper (grease parchment as well). In the video I used half of the chestnut sponge recipe.
Beat room temp chestnut spread with rum first and the soften butter. Beat on high speed until smooth and fluffy. Add the eggs and mix until smooth – add the sifted powders. Spread chestnut mixture over the prepared tray. Top with pieces of marron glacé or roasted chestnut.
Bake at 350ºF/180ºC for about 20 minutes. Let cool sponge and refrigerate or freeze. Un-mold, trim off edges and cut into desired shapes. Save leftover for another cake or snacks...

chestnut sponge


Make glaze a day ahead. Soak gelatin in cold water to soften and drain. Combine water, glucose and sugar – cook to 217ºF/103ºC. Remove from the heat, add condensed milk and the softened gelatin. Add chocolate and mix – sieve and refrigerate overnight. Rewarm glaze to 100ºF/38ºC prior to use. Remaining glaze can be stored for a couple of weeks in the refrigerator or months in the freezer.

Chestnut Mousse

Soak gelatin in cold water to soften and drain. Meanwhile, in the stand mixer fitted with the whisk attachment, and beat heavy cream and vanilla until soft peaks. Transfer whipped cream to a large pastry bowl. In the same mixing bowl, beat room temperature chestnut spread on medium speed. In the mean time, combine soften gelatin and rum and microwave it for about 12 sec to melt. Stop mixer and add the barely hot gelatin-alcohol mixture to the chestnut spread – mix well. With a whisk, incorporate one-third of the whipped cream into the chestnut mixture. Then add remaining whipped cream and whisk swiftly until homogenized.


Fill the mold half way with the chestnut mousse and coat sides of the mold with a spatula. Place the frozen pear marmalade insert in (round side down), and gently press it down. Cover pear insert with a thin layer of chestnut mousse and top with the chestnut sponge to stick in. Do likewise with the crust. If the sponge comes off the mold; it's not a big deal; just coat the edges with remaining mousse. Place the log in the freezer overnight (12 hours). Save leftover mousse to make mushrooms if desired.

using Silikomart elegant silicone mold

Chestnut-Chocolate Truffle Mushrooms

To mimic the mushroom caps, use small half-sphere silicone mold with the remaining chestnut mousse, and freeze. For the stems, use chocolate truffles or small balls made out of marzipan. Glaze half-spheres with dark chocolate enrobage (a mixture of one to one ratio dark chocolate and cocoa butter). Melt cocoa butter first and mix in melted chocolate. Mix with an immersion blender and sieve. Use at 95ºF/35ºC. Keep glazed caps frozen until ready to assemble.

chestnut mushrooms


De-mold frozen log and leave it in the freezer until ready to glaze. Rewarm glaze to 100ºF/38ºC max. Place frozen cake onto a baking tray lined with plastic wrap and top with a cooling rack. Glaze cake and let it set in the freezer for 15 minutes prior to move to a rectangular plate or cake board and let thaw in the refrigerator overnight. Feel free to decorate the log the way you want using chestnut-truffle mushrooms, candied chestnut pieces... Enjoy!

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