Bûche de Noël aux Marrons
Meirelles, Les Halles--New York, NY
Adapted by StarChefs
A traditional Christmas dessert in the shape of a
log, this sponge cake is rolled with chestnut filling
and glazed with chocolate.
Yield: 8 servings
1/3 cups sifted flour
2 Tablespoons baking powder
Pinch of salt
1 cup plus 2 ounces sugar
12 ounces canned chestnut purée
1/2 cup heavy cream
4 ounces whole chestnuts, pre cooked or canned or
vacuum packed, peeled and coarsely chopped
4 ounces dark chocolate, coarsely chopped
1 sheet parchment paper
3 medium mixing bowls
1 wooden spoon
1 electric mixer with bowl
1 wire whisk
1 rubber spatula
1 small saucepan
1 wire rack
Make the sponge cake:
the oven to 375 F.
one cookie sheet with the parchment paper and set
a mixing bowl, combine the flour, baking powder and
salt, and mix well by hand or with a wooden spoon.
In the bowl of the mixer, beat together the eggs and
1 cup sugar at high speed until they are fluffy and
doubled in volume. Using the spatula, carefully fold
the flour mixture into the egg mixture to create the
the batter with the spatula evenly across the cookie
sheet. Bake in the oven for about 10 minutes, then
remove and set aside to cool to room temperature.
the chestnut filling:
the chestnut puree in the bowl of the mixer and add
the remaining 2 ounces of sugar. Mix at medium speed
until the purée is smooth, and then fold in
the chestnut bits.
a mixing bowl, whip 1/4 cup of the cream with the
whisk until it forms soft peaks. Fold the whipped
cream into the chestnut puree mixture and set aside.
Prepare the chocolate ganache :
the chocolate in a mixing bowl. In a small saucepan,
bring the remaining 1/4 cup of cream to a boil. Pour
the boiling cream over the chocolate, whisking well
for about 2 minutes. Let the mixture cool, stirring
assemble the bûche de noël:
a spatula spread the chestnut filling evenly over
the entire surface of the sponge cake. Roll it up
carefully, in the shape of a log ("Bûche").
To glaze the log, put the wire rack on top of the
second cookie sheet. Place the log on the wire rack
and pour the ganache over the log, covering the surface
as evenly as possible.
Decorating the bûche de noel:
pre-made decorations with a Christmas theme (Holly
leaves and berries, mushrooms ect
), or make
your own using colored marzipan or icings.