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  • Christmas Signature Yule Log Recipe (Bûche de Noël) - Le Cordon Bleu

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    Celeste
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    This document provides a recipe for a Signature Yule Log dessert called Bûche de Noël. The dessert is a chocolate cake rolled up to look like a log and filled with vanilla cream, pear coulis, chestnut dacqoise and rum. It serves 6 people and takes about 1 hour total to make, involving preparation of various ingredients like chestnut dacqoise, smooth vanilla cream, jellied pear coulis, and chestnut cream. Decoration includes chocolate discs, squares and candied chestnuts.

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    Christmas Signature Yule Log Recipe (Bûche de Noël) | Le Cordon Bleu

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    This document provides a recipe for a Signature Yule Log dessert called Bûche de Noël. The dessert is a chocolate cake rolled up to look like a log and filled with vanilla cream, pear coulis, chestnut dacqoise and rum. It serves 6 people and takes about 1 hour total to make, involving preparation of various ingredients like chestnut dacqoise, smooth vanilla cream, jellied pear coulis, and chestnut cream. Decoration includes chocolate discs, squares and candied chestnuts.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    36 views6 pages

    Christmas Signature Yule Log Recipe (Bûche de Noël) - Le Cordon Bleu

    Uploaded by

    Celeste
    This document provides a recipe for a Signature Yule Log dessert called Bûche de Noël. The dessert is a chocolate cake rolled up to look like a log and filled with vanilla cream, pear coulis, chestnut dacqoise and rum. It serves 6 people and takes about 1 hour total to make, involving preparation of various ingredients like chestnut dacqoise, smooth vanilla cream, jellied pear coulis, and chestnut cream. Decoration includes chocolate discs, squares and candied chestnuts.

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    © All Rights Reserved
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    Signature Yule Log Recipe - Bûche de


    Noël
    Why not wow your dinner guests over the festive season with this excellent
    :
    Signature Yule Log dessert?

    Expertly created by Le Cordon Bleu Master Pastry Chefs, this Bûche de Noël
    filled with vanilla cream, pear coulis, chestnut dacqoise and rum, is the
    perfect end to a traditional French Christmas dinner. Chocolate and candied
    chestnuts complete the decoration.

    Serves 6 - 1 loaf pan 5 x 24 x 5 cm 


    Preparation time: 20 minutes

    Cooking time: 40 minutes

    Total time: 1 hour

    Ingredients

    Chestnut dacquoise
    :
    15 g icing sugar, sifted
    20 g flour T55

    40 g ground almonds

    30 g chestnut flour

    120 g egg whites


    1 g fine salt

    90 g sugar

    Smooth vanilla cream

    15 g gelatine mass

    3 g gelatine 150 Bloom

    20 ml water
    Crème anglaise

    30 g egg yolks (1½)

    25 g sugar

    55 ml milk

    55 ml whipping cream
    4 vanilla pods (beans)

    100 ml whipping cream

    Jellied pear coulis

    30 g pear purée

    10 g glucose

    10 g sugar

    1 g pectin NH
    40 g pear purée

    7 ml pear brandy (eau-de-vie)

    Chestnut cream

    375 g chestnut paste


    :
    35 ml rum

    170 g butter, softened

    Decoration

    milk chocolate discs & squares

    candied chestnuts

    News & Events


    :
    NEWS, RECIPE NEWS, RECIPE NEWS, RECIPE

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    Poulet Reine Elizabeth, now

    widely known as Christmas


    To celebrate Valentine’s

    Day, our Pastry Chefs have


    Coronation Chicken was Magazine
    created by Le Cordon Bleu
    created a recipe to be
    London to be served at the Fresh from the latest Le
    enjoyed as a couple or a
    Coronation Luncheon in Cordon Bleu book, L’Ecole
    group. The combination of
    1953. Our Le ... de la Boulangerie, we bring
    fruity flavours, with lemon
    you this delicious recipe for
    and ... LEARN MORE
    & traditional milk bread.
    LEARN MORE
    & Published by Larousse, this

    ...

    LEARN MORE
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    :

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