Hello all! I’m back with another blog post from Mary’s Baking Bible but I fear I’m cheating! As you may recall, last month I went to Eric Lanlard’s festive baking class and we made a Yule Log/Buche de Noël which is similar to Mary’s recipe but uses chocolate ganache to cover it and rum over the swiss roll sponge. I thought I would blog it as it’s not something I would particularly want to make again, as I’m not the biggest fan of chestnut purée. It was enjoyed over the Christmas in my house though, so it’s down to your individual preference! For me, you can’t go wrong with a chocolate log filled with buttercream or whipped cream. Delicious.
- 1 unfilled chocolate swiss roll
For the filling:
- 1 tbsp coffee essence
- 4 tbsp hot milk
- 225 g unsweetened chestnut purée
- 50 g caster sugar
- 150ml whipping/double cream, whipped
- 2 tbsp brandy
For the topping:
- 300 ml whipping/double cream, whipped
- Cocoa powder, to dust
- Holly leaves or chocolate shapes, to decorate
- First make the swiss roll, you can find the recipe here. Roll with baking parchment inside and leave to cool.
- While it is cooling, make the filling. Mix the coffee essence with the milk. Sieve the chestnut purée into a bowl and beat in the coffee mixture and the sugar until the mix is smooth. Fold the whipped cream into the chestnut purée along with the brandy.
- Carefully unroll the Swiss roll, remove the parchment and spread the chestnut filling all over the cake, then re-roll. Cut a small slice off at an angle from one of the ends of the Swiss roll, place onto a serving plate and attach the slice to look like a branch.
- Spread the whipped cream over the cake to cover completely, using a small palette knife in long strokes to give the bark effect. Dust lightly with cocoa and decorate!