Authentic home cooking from France, with US measurements. 
Chestnut Cream and Candied Orange Yule Log (Bûche de Noël), Super Easy Recipe
Hosting for Christmas or bringing dessert as a guest?
Want to make a Yule log but not a pastry expert?
This recipe is for you!
This chestnut cream Yule log is incredibly easy to make. Just prepare it the day before so it sets well for serving.
Chestnut Cream and Candied Orange Yule Log (Bûche de Noël), Super Easy Recipe
Hosting for Christmas or bringing dessert as a guest?
Want to make a Yule log but not a pastry expert?
This recipe is for you!
This chestnut cream Yule log is incredibly easy to make. Just prepare it the day before so it sets well for serving.
Open in Cookpad AppSteps
- 1
Heat half of the chestnut cream, and soften the gelatin in a bowl of cold water. Mix the drained gelatin into the warmed chestnut cream. Then add the remaining chestnut cream.
Whip the very cold heavy cream into stiff peaks. Gently fold in the chestnut mixture. Cut the candied orange peel into small cubes (save a few for decoration). Add them to the mixture.
- 2
Line your mold with plastic wrap. Pour in half of the mixture and press down firmly.
Mix the coffee and rum, then quickly dip the ladyfingers in the coffee. Arrange them lengthwise over the log. Spread the orange marmalade on top. Cover with the remaining chestnut mixture. Finish with a layer of ladyfingers, this time arranged widthwise to cover the entire surface of the log.
Refrigerate overnight.
- 3
The next day, carefully unmold your dessert. Dust with unsweetened cocoa powder. Place the Yule log on a serving platter, then decorate with the candied chestnuts, the remaining candied orange peel, and some crumbled meringue. Keep chilled until ready to serve.
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