My French grandmother always made a chestnut yule log or "buche de Noel au marron" every Christmas. Here is a recipe for the delicious chestnut cream filling. I had trouble finding a recipe for this filling, but I tweaked one until I got it as close as I could. Nothing will ever be as good as Mamie's, but this comes quite close! You can frost the cake of your choice with this cream.

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Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
20
Yield:
2 1/2 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Score the skin of each chestnut with a sharp paring knife.

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  • Bring a large pot of water to a boil. Add chestnuts and cook for 25 minutes. Drain.

  • Peel chestnuts while still warm. Transfer to a food processor. Add 1/4 cup powdered sugar, 2 tablespoons butter, and 4 1/2 tablespoons heavy cream; puree until smooth.

  • Combine remaining 2 1/2 tablespoons heavy cream, white sugar, egg yolk, vanilla extract, and salt in a large bowl. Beat until quite thick, 6 to 7 minutes.

  • Beat remaining 8 tablespoons butter in a small bowl until light and fluffy. Slowly mix into the egg mixture. Gradually beat remaining 2 3/4 cups powdered sugar into the egg mixture.

  • Stir chestnut puree into the egg mixture, making sure to blend in well.

Cook's Notes:

Make this filling with 25 to 30 chestnuts.

I recommend using the cake roll recipe of your choice and filling it with this delicious cream, then rolling it up and slathering the top with chocolate frosting. You can make a "bark" design by simply dragging a fork across your log, and baker's marzipan works well to make little mushroom decorations.

Nutrition Facts

1373 calories; protein 14g; carbohydrates 282.2g; fat 20.7g; cholesterol 32.6mg; sodium 34.9mg. Full Nutrition
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