Dessert

Chestnut and blackcurrant Yule log

A rolled Joconde sponge with chestnut whipped cream and a blackcurrant jam centre, finished with candied chestnuts.

Total time
215 min
Budget
Inexpensive
Difficulty
Easy
Servings
8 people
Chestnut and blackcurrant Yule log decorated with candied chestnuts
As Christmas approaches, we look forward to sharing festive treats with the family. For the occasion, chef Stéphan Perrotte brings you his chestnut and blackcurrant Yule log. An almond Joconde sponge is filled with chestnut whipped cream flavoured with Madagascar vanilla and a line of blackcurrant jam. A few candied chestnuts complete this festive dessert.

Prepare everything

Ingredients

8 pers.

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Joconde almond sponge

Chestnut cream and blackcurrant

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Chestnut with Madagascar vanilla SignaturePoids - 210g
    Qty: 219,98 €
    Find out more
  • Blackcurrant SelectionPoids - 210g
    Qty: 19,49 €
    Find out more

Assembly and decoration

Selection total 29,47 €

Step by step

Method

Follow each step in order.

Active preparation
35 min
Cooking
15 min
Resting
165 min

Joconde almond sponge

  1. 1

    Prepare the oven and tray

    Preheat the oven to 180 °C. Line a baking tray with baking paper and melt the butter.

    180 °C
  2. 2

    Whisk the eggs and almonds

    Beat the whole eggs with the ground almonds and icing sugar until the mixture is frothy and has doubled in volume. Fold in the sifted flour.

  3. 3

    Fold in the egg whites and butter

    Whisk the egg whites with the pinch of salt until very stiff. Gently fold them into the mixture, then add the melted butter. Add the orange zest if using and mix gently.

  4. 4

    Bake the sponge

    Spread the batter over the prepared tray. Bake at 180 °C for about 15 minutes, until the sponge is cooked.

    180 °C
  5. 5

    Roll the sponge while hot

    Turn the sponge out onto a clean tea towel while still hot. Remove the baking paper and roll up the sponge with the towel.

  6. 6

    Cool the sponge

    Leave the rolled sponge to cool completely before filling it. Allow about 45 minutes.

Chestnut cream and blackcurrant

  1. 7

    Make the chestnut cream

    Whip the well-chilled cream until it holds its shape. Gently fold in the chestnut with Madagascar vanilla.

  2. 8

    Fill and roll the log

    Carefully unroll the cooled sponge. Spread with two-thirds of the chestnut cream, then add a line of blackcurrant jam along the centre. Roll up the sponge again, without the towel.

Assembly and decoration

  1. 9

    Cover and decorate

    Place the log on a serving dish and cover with the remaining cream. Trim the ends for a neat finish, then arrange the candied chestnuts on top.

  2. 10

    Keep chilled

    Refrigerate the log until serving. Allow about 2 hours for it to become thoroughly chilled.