Chestnut-pear buche de noel yule log cake
Chestnut mousse, pear filling, croustillant and financier with glazed chestnuts
Hello fellow foodies,
this buche tastes of pure winter: chestnut and pear are simply a dream team! And to go with it comes a shape we have long wanted to try, the Spiral Roll from Silikomart. With its slanted grooves the buche looks turned on a lathe, and with the brown velvet spray it gets a beautiful, matt surface.
Under the velvet coat hides an airy chestnut mousse. In the middle lies a filling of juicy diced pear, and at the very bottom a crisp dark chocolate croustillant and a financier sponge with nut butter and glazed chestnuts provide the bite.
Don't be put off by the many elements: the sponge and filling are quick to make, and the finished buche can wait up to 3 weeks in the freezer for its big moment. You'll find more know-how on moulds, fillings and unmoulding in our Buche de noel tips & tricks.
Ingredients
Financier sponge with glazed chestnuts
Chestnut mousse
Decoration
Step by Step
Financier sponge
Brown the butter
Weigh 75 g butter into a small pan and let it cook until it turns golden brown and smells nutty. This brown butter (beurre noisette) gives the sponge its delicate, lightly toasted flavour.
Strain the brown butter
Once the butter is nicely browned, pour it through a fine sieve into a bowl. This catches the small dark specks. Set the brown butter aside.
Whip the egg whites
Put 70 g egg white into a grease-free mixing bowl and whisk it until stiff.
Mix the dry ingredients, chestnut purée and brown butter
Combine 50 g icing sugar, 60 g Mandelmehl and 25 g flour in a bowl. Add 60 g chestnut purée and stir everything together. Then pour in the brown butter and mix thoroughly with the dough scraper.
White almond flour extra fine
Swiss white flour, 1 kg
Fold in the whipped egg white
Gradually fold the egg white into the mixture with the dough scraper until you have an even batter. Take your time, it would be a shame if the mixture collapsed. In the meantime, preheat the oven to 170 °C convection.
Prepare the silicone mat
For the sponge we use the small jelly roll silicone mat from Silikomart, which is just the right size for bûche sponges. Place it on a perforated baking tray and spray it with non-stick spray.
Jelly roll silicone mat - 33 cm
Aluminium perforated baking tray 40 x 30 cm
250 ml non-stick spray
Pour the batter and smooth it out
Pour the batter onto the mat and spread it evenly with an angled spatula.
Sprinkle chestnuts on top and bake
Crumble 3 glazed chestnuts and scatter them over the batter. This gives the sponge that certain something! Press the pieces down lightly so they bake into the batter. Bake the sponge for 15 minutes in the middle of the preheated oven.
Turn out and let cool
Stürz the sponge onto baking paper after baking, peel off the mat and let it cool to room temperature.
Cut two strips
Cut two rectangles from the cold sponge: one measuring 4 × 21 cm for the filling and one measuring 5 × 24 cm for the base. The offcuts are yours to nibble on, of course!
Pear insert
Soak the gelatine
Soak 2 sheets of Gelatine in cold water in a measuring cup.
RUF gelatine sheets, 12 pieces
Peel and dice the pears
Peel 2 to 3 pears, remove the cores and cut them into cubes of about 5 mm. You need 200 g of peeled, diced pears in total. We used the Conference variety.
Simmer the pears with sugar
Put the pear cubes with 25 g of sugar in a pan and cook over medium heat for about 5 minutes. They should still have a little bite. The exact time depends on the variety of pear.
Add the puree and gelatine
Pour in 100 g of Pear puree and bring everything to the boil together with the pear cubes. Remove the pan from the heat, squeeze out the Gelatine, add it and stir until it has completely dissolved.
Pear puree 500g
Prepare the insert mould
For the insert we use the Silikomart Bûche insert mould. Place it on a perforated baking sheet, so you can easily transfer it to the freezer later.
Bûche insert 22 x 6 x 5 cm
Perforated aluminium sheet 40 x 30 cm
Fill, add the sponge and freeze
Fill the pear mixture into the mould. Lay the smaller sponge strip (4 × 21 cm) on top and press it down gently. Place the insert in the freezer for about 3 hours.
Croustillant
Melt the chocolate and fold in the crêpes
A croustillant is simply a crunchy layer, and it is what makes the Bûche really exciting. Melt 25 g of dark chocolate in the microwave at 600 watts for 30 seconds. If it is not quite melted yet, give it a few more seconds. Then fold in 20 g of Crêpes Dentelles pieces.
Pieces of Crêpes Dentelles
Spread onto the sponge
Spread the croustillant over the larger sponge strip (5 × 24 cm) using a small angled spatula. Place it in the freezer while you prepare the mousse.
Marronimousse
Soak the gelatine
Soak 2 sheets of gelatine in cold water in a measuring cup.
RUF gelatine sheets, 12 pieces
Whip the cream
Pour 225 g of heavy cream into a mixing bowl and whip it until stiff. Place the whipped cream in the fridge.
Smooth the marron purée
Blend the 450 g of marron purée for about 30 seconds on the highest setting in a food processor, or by hand with a whisk. This makes it much easier to combine with the other ingredients later.
Whip the egg whites with sugar
Whip 45 g of egg white and 20 g of sugar on high speed until stiff.
Melt the gelatine with some purée
While the egg white is whipping, weigh out 50 g of the marron purée (from the 450 g) in a saucepan. Add the squeezed gelatine and let it melt together with the purée over low heat.
Add to the remaining purée
Add the gelatine and marron mixture to the remaining marron purée in the large bowl and stir everything well with the whisk.
Fold in the cream and egg white
First add one portion of whipped cream to the marron purée and stir it in, then a portion of the egg white foam and fold it in with the dough scraper. Repeat until everything is nicely combined.
Fill the piping bag
The mousse is ready! Fill it into a large piping bag. Our tip: place the bag in a tall measuring cup so it stays clean and is easy to hold.
Assembly
Assemble the mold
The spiral roll mold consists of several parts: the base mold, two end pieces, a smooth mat, the spiral mat and the top piece. For this bûche we use the spiral mat. First place the two end pieces in the base mold, then insert the spiral mat and finally put the top piece on, which holds everything together.
Silicone mold kit Spiral Roll 25 x 8 x 6.7 cm
Pipe in the mousse
Pipe the mousse into the mold up to halfway and spread it with a small angled spatula right up to the edges. Tap the mold lightly on the work surface so that no air bubbles remain.
Insert the filling
Take the filling out of the freezer and release it from the mold. Place it on the mousse and press it in until the mousse rises up at the sides.
Add the sponge and freeze
Spread some mousse on the filling and place the sponge base on it, croustillant side down. Press it down until the mousse rises at the edges and the sponge sits fully in the mold. Scrape off the excess mousse with the angled spatula and place the bûche in the freezer for at least 12 hours.
Velvet spray and decoration
Prepare the turntable
So, the Yule log is frozen through, now comes the decoration! Line a turntable with baking paper. That way you only have to turn the plate while spraying and don't have to touch the Yule log. It's best to spray the Yule log about 8 hours before serving, so it can then thaw calmly in the fridge.
Cake turntable
Open the mold
First remove the top part, then the base mold.
Silicone mold kit spiral roll 25 x 8 x 6.7 cm
Peel off the spiral mat
Remove the two end pieces and carefully peel off the mat. Put the Yule log back in the freezer until everything is ready for spraying.
Warm up the velvet spray
Place the spray can in a measuring cup of hot tap water for about 10 minutes. This liquefies the cocoa butter in the can so it sprays evenly.
Decora velvet spray brown, 100 g
Spray the Yule log
It's best to spray in a tall cake box, then not everything ends up in your kitchen. Cocoa butter is hard to wipe off the work surface! Hold the can about 30 cm from the Yule log, and you'll get a thin, even layer of velvet.
Place on the board
Lift the Yule log onto a Yule log board or serving platter with a large angled spatula.
5 golden boxes for Christmas Yule log 29 x 10 cm
Decorate and thaw
We kept it simple: a few white sugar pearls, glazed chestnuts and fine pear slices, and the Yule log shows what it's made of. Only place the pears on top shortly before serving, so they don't turn brown. Let the Yule log thaw in the fridge for about 8 hours before serving, ideally in a Yule log box.
Green box for Christmas Yule log with handles, 30 x 11 x 11 cm
Marroni-Pear Bûche
Ingredients
Financier sponge with glazed chestnuts
Pear filling
Croustillant
Chestnut mousse
Decoration
Method
- Sponge: Cook the butter to nut butter and sieve. Mix icing sugar, almond meal, flour, chestnut puree and nut butter, fold in beaten egg white, spread onto the silicone mat, sprinkle with 3 crumbled glazed chestnuts, bake for 15 min at 170 °C convection. Cut strips of 4 × 21 cm and 5 × 24 cm.
- Filling: Sauté the pear cubes with sugar for 5 min, add the pear puree, bring to the boil, stir in the gelatine, pour into the filling mould, lay a small sponge strip on top, freeze for 3 hrs.
- Croustillant: Melt the dark chocolate, stir in the Crêpes Dentelles pieces, spread onto the large sponge strip, freeze.
- Mousse: Whip the cream until stiff, whip the egg white with sugar until stiff. Melt the gelatine with 50 g chestnut puree, stir into the remaining puree, alternately fold in the cream and beaten egg white.
- Assembly: Fill half of the spiral roll mould with mousse, press in the filling, add a little more mousse, sponge with croustillant facing down, smooth the surface, freeze for at least 12 hrs.
- Finish: Unmould from frozen, spray with brown velvet spray, decorate with pearls, chestnuts and pear slices, thaw in the fridge for 8 hrs.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery, in exactly the sizes this recipe was tested with.
Ingredients
250ml Non-stick spray
White almond flour extra fine
Swiss white flour, 1 kg
Pear puree 500g
RUF Gelatine sheets, 12 pieces
Pieces of Crêpes Dentelles
Decora Velvet spray brown, 100 g
Accessories
Silicone mold kit Spiral Roll 25 x 8 x 6.7 cm
Bûche insert 22 x 6 x 5 cm
Jelly sponge silicone mat 33 cm
Perforated aluminium sheet 40 x 30 cm
Cake turntable
5 gold boxes for Christmas bûche 29 x 10 cm
Green box for Christmas bûche with handles, 30 x 11 x 11 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it succeeds
Place the pear slices on the Bûche just before serving, otherwise they will turn brown. If you soak them for a few seconds in lemon juice, they stay nice and light for longer.
Warm the can beforehand in a hot water bath and spray it from about 30 cm away into a tall Cake box. The Bûche must be properly frozen through, only then does the velvety effect develop.
You will find everything about shapes, fillings and unmoulding in our Christmas Bûche tips & tricks.
Frequently asked questions
8 hours is the minimum. However, you can easily place the sprayed Bûche in the fridge the evening before and let it thaw overnight.
Yes. The Starlight mould is the same mould with a different mat, so all quantities stay the same. The classic Bûche mould holds 1.3 litres and is larger. For the Tiramisu Bûche mould, use the same quantities for sponge and croustillant, multiply the filling by 1.4 and the mousse by 1.1.
Simply blend canned pears finely, which works very well in this recipe.
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Comments
Question de Véronique
By: Véronique L. On 2024-12-13Bonjour, merci pour cette belle recette. Ma bûche est au congélateur déjà floquée. Est-ce que le temps de 8hs de décongélation au frigo est un minimum et si oui est-ce que je peux la placer au frigo 1 voir 2 jours avant ? Merci d'avance de votre réponse. Belle journée.
Replied by: Karin On 2024-12-13
Replied by: Véronique L. On 2024-12-13
Question de Baptistine
By: Baptistine G. On 2024-12-06Bonjour,
J'aimerais réalisé cette bûche mais avec le moule et l'insert de la bûche Tiramisu (avec une autre tapis). Comment dois-je adapter les quantités ? Merci d'avance pour la réponse
Replied by: Karin On 2024-12-09
Question de Anne-Christine
By: Anne-Christine G. On 2023-12-15Bonjour, est-ce que vous allez recevoir avant Noël les brisure de crêpe? Et dois-je adapter les quantités pour le moule Lana? Merci!
Replied by: Cakelicious-Team On 2023-12-15
Question de Noémie
By: Noémie T. On 2023-12-09Bonjour, elle se garde combien de temps finie au congélateur?
Replied by: Laura On 2023-12-11
Réponse
By: Karin On 2022-12-17Oui tout à fait pour le moule Starlight. C'est d'ailleurs Le même moule mais avec un tapis différent.
Par contre le moule a bûche classique fait 1.3 litre donc il est plus grand. Je conseille donc le moule Starlight.
Belle soirée
Question de Christelle
By: Christelle M. On 2022-12-16Bonjour,
Est ce possible d utiliser le moule de la buche starlight (sans le tapis étoiles) pour cette bûche ?
Ou le moule en silicone de la buche fraise citron (avec un tapis texture)?
Je vous remercie pour votre réponse!
Replied by: Christelle M. On 2022-12-18
Question de Cindy
By: Cindy L. On 2022-12-12Bonjour, allez vous bientôt recevoir de la purée de poire ? Sinon, avec quoi est-ce que je pourrais la remplacer ?
Merci beaucoup
Replied by: Laura On 2022-12-13
Question de Marie
By: Marie B. On 2022-12-10Bonjour,
J’aimerai faire cette bûche dans le moule Corallo … Comment puis-je adapter la recette ?
Cordiales salutations et belle semaine.
Blanc-Gillioz Marie
Replied by: Laura On 2022-12-11
Question de Sabine
By: Sabine D. On 2022-12-07Bonjour,
Cette recette à l'air délicieuse, j'ai bien envie de la tester. Par quoi pourrais-je remplacer les brisures de crêpe dentelle ?
Replied by: Karin On 2022-12-09