Mascarpone & chestnut log recipe (christmas)

Have you already decided on your Christmas dessert? The 24 is fast approaching. Personally, I find that good Christmas logs are often overpriced when it is ultimately not so difficult to make it especially since it is possible to prepare it in advance. The day before for the next day, this log with glazed chestnuts and mascarpone whipped cream is simply divine. My office colleagues who took advantage of it will confirm it!

Here you go!

Mascarpone & chestnut log recipe

a French girl cuisine

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Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Servings 8 people

Ingredients

  

Biscuit

• 5 eggs
• 120 gr sugar
• 80 gr flour
• 50 gr almond powder
• 100 gr butter melted

Mascarpone whipped cream

• 250 gr mascarpone
• 250 ml whole cream
• 30 gr sugar

Log

• 500 gr chestnut cream
• 6 glazed chestnut

Instructions

 

Biscuit

• Preheat the oven to 180 ° C.
• Separate the whites from the yolks.
• Mix the yolks with the sugar and beat until the mixture turns white.
• Add the flour, almond powder and butter. Mix.
• Whisk the egg whites and gently fold into the mixture.
• Pour on a baking sheet covered with a sheet of parchment paper, spread out well to have a nice rectangle. Bake for about 12 minutes.
• Remove from the oven and immediately place a new sheet of parchment paper on the sponge cake, another plate and turn over to have the sponge cake in the new plate on the new sheet.
• Carefully remove the baking sheet that was used for cooking.
• Gently roll the sponge cake with the new sheet of paper. Then let cool.

Mascarpone whipped cream

• Add the mascarpone with the cream.
• Beat in whipped cream using your mixer.

Log

• To assemble your log, unroll your sponge cake. Spread about half of the chestnut cream.
• Cover with whipped cream.
• Sprinkle with 4 glazed chestnuts.
• Roll your log.
• Cover the log with the rest of the chestnut cream using a spatula.
• Place the two chestnuts for decoration and add little Christmas figures if you feel like it.
• Place in the refrigerator for at least 1 hour, I always prepare it the day before.
• Before serving, cut off the ends using a bread knife and your log will be very pretty! Enjoy your meal !