Christmas Log Dessert
Baking and Desserts • French
Description
This dish is also known as Buche de Noel. Use dark chocolate with a cocoa content of at least 55%. First, make a puree from the chestnuts. For decoration, you can use flowers or small figures made from almond paste.
Ingredients
- Cognac 8 tablespoons
- 70% Dark Chocolate 10 oz
- Coffee Liqueur ½ teaspoon
- Vanilla extract ½ teaspoon
- Butter 5 oz
- Peeled chestnuts 20 oz
- Sugar 5 oz
Step-by-Step Guide
Step 1
In a small saucepan over a double boiler, melt 150 g of chocolate together with 6 tablespoons of cognac, coffee extract, and vanilla extract. Do not stir until the chocolate softens.
Step 2
Add 100 g of butter, remove the saucepan from the double boiler, let the butter soften, and then mix.
Step 3
Place the chestnut puree in a mixer, whip together with the sugar, add the melted chocolate, and mix thoroughly.
Step 4
Pour the prepared mixture into a baking dish lined with aluminum foil. Leave it in the refrigerator overnight to set.
Step 5
The next day, remove the mixture from the mold and shape it into a log using your hands. Trim the excess from the edges to create a slope. Use the trimmed pieces to make branches and place them around the log. Place it on a plate covered with aluminum foil and return it to the refrigerator.
Step 6
To prepare the glaze, melt 150 g of chocolate together with 2 teaspoons of cognac and 50 g of butter over a double boiler. Stir until it reaches a frosting-like consistency (not too runny). Cover the log with the glaze using a soft spatula. Then, draw grooves on the 'log' with the tines of a fork to mimic tree bark.
Step 7
Decorate it with flowers or small figures that remind us of Christmas night.
Step 8
Before serving, place the log on a lace paper napkin and dust it with powdered sugar through a sieve or strainer.
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