Mont Blanc Buche de Noel | Chestnut, Vanilla & Black Current Mousse Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more accessible and less expensive.

chestnuts

🥗Healthier: pureed sweet potatoes

💰Cheaper: canned chestnut puree

Canned puree saves time and is often cheaper.

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla extract

Vanilla extract is more affordable and widely available.

Prepare the chestnut puree by boiling chestnuts until tender, about 25 minutes, then peel and blend until smooth.

In a saucepan, combine chestnut puree with sugar and vanilla extract, cooking over low heat until well mixed.

Whip heavy cream until soft peaks form, then fold into the chestnut mixture gently until combined.

Preheat oven to 350°F (175°C).

In a mixing bowl, beat eggs and sugar until pale and fluffy, about 5-7 minutes.

Sift together flour, cocoa powder, and salt, then gently fold into the egg mixture until just combined.

Spread the batter evenly on a parchment-lined baking sheet and bake for 12-15 minutes until springy to touch.

Remove from oven and let cool slightly, then turn out onto a clean kitchen towel dusted with powdered sugar.

Roll the cake tightly in the towel and let it cool completely, seam side down.

Unroll the cooled cake and spread a layer of the chestnut cream mixture evenly over the surface.

Re-roll the cake carefully, then trim the ends to create a log shape.

Transfer the log to a serving platter and frost the outside with whipped cream.

Decorate with chocolate shavings and marzipan decorations to resemble a log.

Chill the buche de noel in the refrigerator for at least 1 hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens