{"id":5863,"date":"2021-12-15T08:58:07","date_gmt":"2021-12-15T13:58:07","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=5863"},"modified":"2024-08-24T09:11:38","modified_gmt":"2024-08-24T14:11:38","slug":"__trashed","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/__trashed\/","title":{"rendered":"Easy chestnuts yule log"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

It’s mid-December, and the Christmas vibe is everywhere. I love this time of year so much. Still, I’m reasonable and wait until December to get the decorations out. I always arrange for our tree to arrive the first weekend of the month, and from there, we get into the holiday spirit. To finish the festive touch, Christmas songs are played on a loop [not enjoyed by everyone at home, sorry hubby], and we bake gingerbread and other Christmas cookies.<\/p>\n\n\n\n

You’ve probably noticed that the internet and social media are overflowing with Christmas recipes. Every year, I tell myself that I have to anticipate, but I never manage to do it. But this year, I decided to prepare one of the yule logs in advance and froze it. I need to free up some time because I’ll have the kids home on Christmas Eve, and cooking will be quite a challenge. There are two traditional yule log recipes in my family. I can’t remember a single Christmas without these logs. We usually make them again for New Year’s Eve, just to enjoy them a bit more.<\/p>\n\n\n\n

About the chestnuts yule log<\/h2>\n\n\n\n

Who says Christmas says yule log! Nowadays you can find all kinds, shapes and flavours. One of the great classics is, of course, the chestnut log. The recipe in my family is extremely simple. There’s only buttercream, very rich in chestnuts, and covered with chocolate glaze. It is a bit dense, but that is the way we like it.<\/p>\n\n\n\n

Whenever possible, I use fresh chestnuts. Of course, this makes the preparation time quite longer [the time to peel them], but the taste is unbeatable. Otherwise, I use frozen chestnuts [you find them easily in France, at Picard<\/a> for ex.]. In Quebec, I’ve never found frozen chestnuts.<\/p>\n\n\n\n

Putting the log together<\/h2>\n\n\n\n

Once the chestnut cream is ready, all you have to do is shape it as you wish [as it is thick, it is easy], either by hand or in a mould. Here I used a ScrapCooking<\/a> log mould, but any mould will do [even a simple cake mould]. Then cover it with the chocolate glaze and put it in the fridge until it’s time to eat. Just remember to take it out 30-60 minutes before serving.<\/p>\n\n\n

<\/div>
\n
\"Bu\u0302che<\/div>\n<\/div>\n
\n\t

Easy chestnuts yule log<\/h2>\n
A very easy yule log that changes from the classic rolled one. It is only composed of a deeply flavoured chestnut buttercream and covered with chocolate glaze. <\/span><\/div>\n
<\/div>\n\n
<\/div>\n\t