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My review
Chestnut Cream Filling
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frenchy
"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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Ingredients
55 m servings 1372Original recipe yields 20 servings (2 1/2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Score the skin of each chestnut with a sharp paring knife.
- 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.
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Footnotes
- 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.