Dessert "Yule log"

8 servings

40 minutes

The dessert 'Yule Log' is a traditional treat of French cuisine filled with the charm of winter holidays. Its history dates back to the ancient custom of burning a decorated log in the hearth on Christmas Eve, symbolizing the warmth and coziness of a family evening. Today, this dessert captivates hearts with its delicate combination of chestnut puree, rich chocolate, and aromatic cognac. Its taste exquisitely balances between the velvety sweetness of chestnuts and the intense bitterness of dark chocolate. The secret to making it is patience: the mixture must set to achieve a dense texture, while the glaze mimics tree bark, highlighting its natural beauty. It is recommended to serve it slightly chilled with a light powdered snow veil to create an atmosphere of festive magic.

Energy value per serving

• Calories: 545.8
• Proteins: 4.5g
• Fats: 30.6g
• Carbohydrates: 49.9g

Ingredients

• Cognac: 8 tbsp
• Dark chocolate 70%: 300 g
• Coffee extract: 0.5 tsp
• Vanilla extract: 0.5 tsp
• Butter: 150 g
• Chestnuts: 500 g
• Sugar: 100 g

Cooking steps

1. In a small saucepan, melt 150 g of chocolate with 6 tbsp of cognac, coffee, and vanilla extracts in a water bath. Do not stir until the chocolate softens.

   Required ingredients:

   • Dark chocolate 70%: 300 g
   • Cognac: 8 tablespoons
   • Coffee extract: 0.5 teaspoon
   • Vanilla extract: 0.5 teaspoon

2. Add 100 g of butter, remove the pot from the water bath, let the butter soften, and then mix.

   Required ingredients:

   • Butter: 150 g

3. Put chestnut puree in a mixer, whip it together with sugar, add melted chocolate, and mix everything thoroughly.

   Required ingredients:

   • Chestnuts: 500 g
   • Sugar: 100 g
   • Dark chocolate 70%: 300 g

4. Place the prepared mixture in a baking dish lined with aluminum foil. Leave it in the refrigerator overnight to harden.

5. The next day, remove the prepared mixture from the mold and shape it into a log using your hands. Trim the excess edges to create a slope. Make branches from the cut-off scraps and place them around the log. Place it on a plate covered with aluminum foil and put it in the refrigerator.

6. To prepare the glaze, melt 150 g of chocolate with 2 tsp of cognac and 50 g of butter in a water bath. Stir until it reaches a paste-like consistency (not too liquid). Cover the log with the glaze using a soft spatula. Then, draw grooves on the 'log' with the tines of a fork to imitate tree bark.

   Required ingredients:

   • Dark chocolate 70%: 300 g
   • Cognac: 8 tablespoons
   • Butter: 150 g

7. Decorate it with flowers or small figures that remind us of Christmas night.

8. Before serving, place the log on a lace paper napkin and sprinkle powdered sugar on top through a sieve or strainer.