Chestnut log recipe

Yeah! Christmas is almost there! This is the most beautiful part of the year, only a few weeks to go! That’s also birthday time for me. One year more :-). Still many to go. We can see all christmas decoration on the shops and christmas markets are opening filled with foie gras, oysters, mulled wine, …

Unfortunately no mulled red wine, or champagne, or oysters for me this year… As a result, I will eat by myself this delicious chesnut log and catch up with the rest in February when our little girl will be with us.

I found this recipe on Saveurs magazine last year. I adapted it a bit to my taste, I hope that you will like it and give you the motivation to make your own logs this year. At the end, it’s not so difficult, however you have to plan ahead and why not froze them so you have enough time on christmas eve for the rest.

I will share with you some christmas recipes during the next weeks that you might want to make for your christmas diner !

Chestnut log recipe

a French girl cuisine

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Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine French

Servings 8 – 10

Ingredients

  

• 4 eggs
• 40 gr. of melted butter
• 100 gr. of maizena kind of corn flour
• 100 gr. of sugar
• 1 teaspoon of vanilla exact
• 1 chesnut jam jar
• 80 gr. of crushed hazelnut
• 100 gr. of crumbled cooked chestnut
• 250 gr. of mascarpone
• 2 tablespoons of milk

Instructions

 

• Preheat oven to 200°C.
• Separate the egg white from the egg yolk.
• Mix egg yolk with sugar. Add melted butter, vanilla and maïzena.
• Beat white eggs until foamy. Incorporate with preparation.
• Spread on top of baking tray covered with greaseproof paper.
• Bake 10 minutes.
• Remove from oven and put upside down straight away on another greaseproof paper. Remove carefully the paper used during baking process.
• Cover genoise with 2/3 of chestnut jam then mascarpone.
• Reserve some chestnuts and hazelnuts for the decoration and sprinkle the rest on top of the mascarpone. Roll genoise carefully using baking paper.
• Cover with the rest of chestnut jam and sprinkle with reserved chestnut and hazelnuts.
• You can also put some nice little meringues on top.