Chestnut Yule log

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Preparation time: 45 minutes

Cooking time: 15 minutes

 

Ingredients :

For the biscuit:

  • 150g of chestnut flour
  • 5 eggs
  • 100g of sugar
  • 5 tablespoons of olive oil

For the brocciu mousse:

  • 500g of brocciu (Corsican fresh cheese)
  • 20 cl of liquid fresh cream
  • 100g of sugar
  • 1 cup of brandy liquor

For the syrup:

  • 50g of sugar
  • 10cl of water
  • 2 vanilla pods
  • 1 cup of brandy liquor

Preparation :

For the biscuit :

  1. Preheat the oven to 200°C. Beat the eggs with the sugar to make a thick mixture. Stir in slowly the flour and olive oil with a spatula.
  2. Spread the dough (thickness 1.5 cm) on a plate covered with greaseproof paper.
  3. Cook for 8 to 10 minutes. When taking it out of the oven, roll the biscuit and let it cool.

For the mousse:

  1. Mix the brocciu, the sugar and the brandy liquor until it gets homogenous and creamy.
  2. Whip up the fresh cream and incorporate the mixture.

For the syrup:

  1. Bring to a boil the water, sugar and vanilla pods.
  2. Remove from the heat and let it cool, then add the brandy liquor to the cold syrup.

Put the yule log together:

  1. Put the biscuit on a humid towel, then roll it.
  2. Soak it with syrup using a basting brush and top with ¾ of the brocciu mousse.
  3. Roll the biscuit, coat it with the rest of the mousse, striate it with a fork and sprinkle with some chestnut flour.

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