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Bûche de Noël roulé marron chocolat
A festive French Yule log featuring a light cocoa Viennese sponge soaked in vanilla‑armagnac syrup, a silky chestnut‑cream filling with candied orange zest and chestnut pieces, and a fluffy vanilla‑mascarpone whipped topping. Perfect for Christmas or any winter celebration.
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Cost Breakdown
Critical Success Points
- • Make the syrup and add armagnac while boiling (step 1)
- • Whisk the yolk mixture until it forms a ribbon (step 2)
- • Achieve stiff, glossy peaks for the egg whites (step 3)
- • Fold ingredients gently to keep the batter airy (step 4)
- • Do not open the oven during baking (step 5)
- • Roll the sponge while it is still warm but not hot (step 7)
- • Refrigerate the assembled log for at least 1 hour (step 10)
- • Whip the mascarpone topping until soft peaks form (step 11)
Safety Warnings
- • Syrup reaches boiling point – handle with care to avoid burns.
- • Alcohol vapors can ignite – keep flame away when adding armagnac.
- • Raw eggs are used – consider pasteurized eggs to reduce salmonella risk.
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