Bûche de Noël à la crème de marrons (Christmas log with chestnut cream)

For the génoise:

3 eggs (separated)

100 g/ 1 cup plain flour (sifted)

100 g/ 1/2 cup granulated sugar

1 tsp baking powder

1 pinch fine salt

Separated the eggs. Whisk egg yolks with sugar until fluffy, add sifted flour and baking powder, mix well. Whisk egg whites till stiff (not too stiff), and gently fold into batter.

Pour batter (about 1.5 cm thick) onto a parchment paper lined (paper should be buttered) baking tray. Bake on 180°C/ 350°F preheated oven for 8 minutes. Leave to cool for 5 minutes and place a moist cloth on top of the génoise to keep it soft. Leave to cool and transfer on a large piece of cling film.

For the filling:

500 g/ 2 cups crème de marrons/chestnut cream (vanilla flavoured – I use Augier)

250 g/ 1 cup unsalted butter (at room temperature)

4-5 chopped marrons glacés/ glazed chestnuts

Mix chestnut cream with butter. You can use electric whisks at a medium speed to create a smooth cream.

For the cream frosting: (just enough to cove rthe log, like snow!)

160 ml/ 2/3 cupWhipping cream (I use double cream)

30 g/ 1/3 cup icing sugar (sifted)

Whisk cream gradually adding icing sugar until stiff.

To assemble:

The génoise should be on a cling film on a flat surface. Trim off the ends so it looks like an even rectangle. Evenly spread the chestnut cream filling all over the génoise. Gently roll the génoise. Slice off gently each end of the roll. Spread the Chantilly whipped cream all over the bûche/log, create small ‘back & forth’ waves with your spatula. Decorate with marrons glacés (glazed chestnuts) – optional.

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