« La Bûche de Noël »

"Yule Log" cake with chocolate cake, chestnut cream filling and frosted with rum-chocolate glaze.

Preparation Time : 1 hour
Baking time: 15 minutes
Serves : 6 to 8 pers.

INGREDIENTS:
For the cake:
8 eggs, separated
2/3 cup sugar
1 teaspoon vanilla extract
2/3 cup unbleached, all-purpose flour
.
For the filling:
3 egg yolks (from large eggs)
1/3 cup sugar
2 Tablespoons cornstarch
2 teaspoons vanilla extract
1-1/2 cups milk
5 oz. of Chestnut cream (click here)
.
For the glaze:
4 oz. bittersweet chocolate
1/2 cup cream
1Tablespoon dark rum

PREPARATION:

1. Preheat oven to 350°F. with rack in the center of the oven. Grease the bottom of a 15 x 10-inch pan and line with parchment paper. Butter the parchment paper.

2. Mix, sugar, flour and incorporate egg yolks in a large bowl with a whisk.

3. In a separate bowl, beat the egg whites to stiff peaks.

4. Pour the egg-yolk mixture on top of the whites and fold them in gently with a rubber spatula.

5. Pour the batter into the prepared pan and spread it evenly into the corners. Bake 12-15 minutes, or just until the cake has begun to come away from the sides of the pan.

6. While the cake is baking, lay a piece of parchment paper, the size of the cake, on top of your kitchen counter and sprinkle the paper with some powder white sugar.

7. Invert the cake onto the paper and carefully peel off the lining paper. Allow the cake to cool, while making the filling.

Filling:

1. With a whisk, beat the egg yolks, sugar, cornstarch and vanilla in a bowl.

2. Meanwhile, bring the milk to a boil in a saucepan. Pour it into the egg mixture stirring constantly. Pour the mixture back into the saucepan.

3. Bring to a boil, stirring constantly with the whisk. Boil for 10 seconds and remove from heat.

4. Add the chestnut cream and stir it gently into the cream. Transfer to a bowl and refrigerate.

5. When the pastry cream is cold, spread it on the cake and roll the cake up

6. Trim both ends at an angle .Transfer the cake to a serving dish.

To make the glaze:

1. Melt the chocolate in a bowl within a pan filled with boiling water.

2. Combine the cream and rum in a bowl. When the chocolate has melted combine it with the cream/rum and beat with a whisk, about 30 seconds.

3. Using a spatula, coat the cake with the glaze. When it is thoroughly coated, use the tips of a fork to create a log effect.

To decorate:

Sprinkle a very light dusting of confectioners' sugar over the cake and decorate with some small red candy or silver beads if desired.

Bon Appetit !