Many of you have already started thinking about your Christmas meal. Especially for dessert, by the way. Foodies! Your love for logs falls rather well, because for my part, I love to offer you new recipes every year.
Last year you really appreciated my lemon meringue pie-style log, very simple to make, because without rolled biscuit. Me too, I love this way. It is necessary to invest in a log gutter, but now it is very easy to find and it is not expensive at all. Afterwards, we will use this gutter to bake the cake. Simple!
I kept this principle to bake a chestnut paste cake. It is then cut and garnished with caramelized apples. A mousse, also with chestnut paste, comes to cover the whole and bring even more delicacy.
It is a log that can be made at the last moment. It will be enough to wait for the cake to cool to garnish it with the mousse. It can be served almost immediately.
Finally, the only difficulty is to find chestnut paste. Nothing to do with chestnut cream. Here, the texture is more consistent, firmer and the taste much less sweet. It is a product that pastry chefs use a lot. As a result, it is found without great difficulty in stores or purchasing cooperatives for pros. Many also sell to individuals. I’m sure you can find one near you. Otherwise, you can also order it. I plan to offer you other recipes with this dough in the coming weeks.
The other flavor I use in this recipe is Scotch Whisky. I fell in love with its smoky aromas this summer, during our stay in Scotland. In pastry, it’s absolutely brilliant. And, it goes wonderfully with brown. I used a Port Charlotte single malt.
It’s really the little extra of this very simple recipe, which will make it exceptional, worthy of a magnificent Christmas.
Christmas log with chestnuts, caramelized apples and whisky:
300g chestnut paste
90g soft butter
3 eggs and 1 yolk
2 tbsp peated whiskey
1 heaped tsp baking powder
Preheat the oven to 160°C.
Whisk together the chestnut paste and the butter. The texture should be soft.
Add the eggs one at a time while continuing to whisk.
Add the whiskey. To mix together.
Sift the flour and baking powder over the dough and mix lightly.
Pour this paste into the greased gutter.
Bake for about 30 minutes.
Let cool completely.
Peel and cut the apples into slices.
In a pan, put the sugar and let it take on a caramel color.
Add the apples and cook for about 10 minutes over low heat, stirring regularly.
Let cool completely.
140 + 20 g full cream
125g chestnut paste
Whip the cream and the mascarpone until you have whipped cream.
Whip the chestnut paste with the 20 g of cream to loosen it.
Add this mixture to the whipped cream and whisk for another moment.
Cut the cold cake into 3.
With a brush, lightly brush the cut surfaces with whiskey.
Spread the caramelized apples and reconstitute the cake.
Cover with mousse using a spatula.
Decorate with a little grated chocolate.
I used a pastillage decoration (not edible) found at Embossed Deco