Thanksgiving
Chestnut and Vanilla Yule Log by Pierre Chauvet
- Prep time 1 hour 30 minutes
- Cook time 20 hours
- Serves 6
Author Notes
This festive dessert is created by Pierre Chauvet, a renowned chocolatier and glacier from Ardèche. Known for his mastery in crafting exquisite sweets and confections, Chauvet brings his refined touch to this Bûche Marron Vanille. A tribute to classic flavors, this recipe marries the delicate richness of chestnuts with the smooth elegance of vanilla, topped off with light, airy meringue for a touch of texture. Perfect for holiday celebrations, this bûche captures the essence of French pastry artistry while showcasing the quality of local Ardèche ingredients. —damianotrulli
What You'll Need
Ingredients
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3 egg yolks
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5 egg whites
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1/3 cup + 2 tbsp granulated sugar (for the whites)
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3 tbsp granulated sugar (for the yolks)
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3 ½ tbsp grapeseed oil
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3 ½ tbsp whole milk
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2/3 cup chestnut cream (from Ardèche, if available)
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3/4 cup all-purpose flour
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1 pinch baking powder
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1 pinch fine salt
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1 ¼ cups heavy cream (35% fat)
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2 ½ tbsp powdered sugar
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½ vanilla bean, seeds scraped
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¼ sheet gelatin (optional for stability)
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3 ½ oz chestnut paste (from Ardèche, if available)
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3 ½ oz chestnut cream
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3 ½ oz egg whites (about 3 large egg whites)
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3 ½ oz granulated sugar
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3 ½ oz powdered sugar, sifted
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Chestnuts in syrup or candied chestnuts
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Edible gold leaves (optional)
Directions
- Chestnut Cream Sponge Cake: Preheat your oven to 340°F (170°C), fan-assisted. In a bowl, whisk together the egg yolks and 3 tbsp of sugar until pale and fluffy. In another bowl, whisk the egg whites with 1/3 cup + 2 tbsp of sugar until stiff peaks form. Gently fold the beaten egg whites into the yolk mixture. Loosen the chestnut cream by mixing it with a bit of the batter, then fold it back into the main mixture. Sift together the flour, baking powder, and salt, and fold them into the batter. Add the milk and grapeseed oil, gently mixing until combined. Spread the batter evenly on a parchment-lined baking sheet. Bake for 15-20 minutes or until the sponge is lightly golden. Remove from the oven, flip the sponge onto a damp kitchen towel, and peel off the parchment. Let cool, then spread a layer of chestnut cream over the sponge.
- Vanilla Whipped Cream: The day before, bring the cream to a boil with the vanilla bean seeds and the pod. Remove from heat, add the softened gelatin (if using), and mix in the powdered sugar. Let the cream infuse overnight in the refrigerator. The next day, whip the cream until it forms soft peaks, then remove the vanilla pod. Spread the vanilla whipped cream over the chestnut cream on the sponge. Reserve some whipped cream for decoration.
- Chestnut Vermicelli: Combine the chestnut paste and chestnut cream until smooth. Using a piping bag fitted with a vermicelli tip, pipe the mixture over the log to create a classic chestnut vermicelli effect.
- Meringue: Whisk the egg whites and granulated sugar until stiff peaks form. Gently fold in the sifted powdered sugar. Pipe small meringue drops or shapes onto a baking sheet lined with parchment paper. Bake at 195°F (90°C) for at least 2 hours until completely dry.
- Assembly: Carefully roll the sponge cake into a log shape and refrigerate for at least 2 hours to set. Decorate the log with vanilla whipped cream, meringue shapes, and candied chestnuts. For a festive touch, add edible gold leaves, if desired.
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