Bûche de Noël roulé marron chocolat

Ingredients

• 250 ml Water (for syrup)
• 150 g Granulated sugar (for syrup and biscuit)
• 2 sticks Cinnamon sticks
• 1 bean Vanilla bean (Bourbon Gold, Madagascar) (split and seeds scraped)
• 30 ml Armagnac (or brandy) (for syrup)
• 2 large Whole eggs (≈100 g, beaten together with yolks)
• 3 large yolks Egg yolks (≈60 g)
• 70 g Granulated sugar (yolk mixture)
• 4 large whites Egg whites (≈120 g)
• 35 g Granulated sugar (whites)
• 60 g All‑purpose flour
• 30 g Unsweetened cocoa powder
• 330 g Chestnut paste (pâte de marron, 60 % chestnut)
• 150 ml Heavy cream (liquid) (cold)
• 20 ml Armagnac (additional) (for chestnut cream)
• 250 g Mascarpone cheese
• 50 g Powdered sugar (icing sugar)
• 30 g Candied orange zest (homemade or store‑bought)
• 30 g Chestnut glacé pieces (brisures de marron glacé)
• 20 g Butter (for greasing pan)
• 1 sheet Parchment paper (to line pan)

Instructions

1. Make vanilla‑armagnac syrup

   In a saucepan combine water, granulated sugar, 2 cinnamon sticks, the seeds of the vanilla bean and the split pod. Stir, bring to a boil, then add the armagnac and boil for 20 seconds. Remove from heat and set aside.

   Time: PT10M

   Temperature: 100°C

2. Whisk yolk mixture

   In a large bowl place the 2 whole eggs (≈100 g) and the 3 yolks (≈60 g). Add 70 g granulated sugar. Using the electric hand mixer, whisk on high speed until the mixture becomes thick, pale and forms a ribbon when the beaters are lifted (about 12 minutes).

   Time: PT12M

3. Beat egg whites

   In a second clean bowl, whisk the 4 egg whites until foamy. Gradually add 35 g sugar and continue whisking until stiff, glossy peaks form (about 10 minutes).

   Time: PT10M

4. Fold whites and dry ingredients

   Add two generous spoonfuls of the whipped whites to the yolk mixture and fold gently with a rubber spatula. Sift the flour and cocoa powder together, then fold them into the batter, lifting the mixture to keep it airy. Finally, fold in the remaining whipped whites until the batter is homogeneous and mousse‑like.

   Time: PT5M

5. Bake the cocoa sponge

   Pre‑heat the oven to 170 °C fan (340 °F). Butter the baking sheet, line it with parchment, and spread the batter evenly. Bake for 13–14 minutes. The sponge should be set but still springy to the touch.

   Time: PT14M

   Temperature: 170°C

6. Cool and syrup‑soak

   Remove the sponge, let it cool on the sheet for 5 minutes, then turn it onto a second sheet of parchment. Brush the top surface with about two‑thirds of the prepared syrup, reserving a little for later.

   Time: PT5M

7. Roll and fully cool the sponge

   Using the parchment as a guide, roll the sponge tightly into a log and set aside to cool completely (about 20 minutes).

   Time: PT20M

8. Prepare chestnut‑vanilla cream

   In a bowl combine the 330 g chestnut paste, 150 ml cold heavy cream, 20 ml armagnac (optional) and the scraped vanilla seeds. Blend with an immersion blender for several minutes until smooth and glossy.

   Time: PT5M

9. Assemble the log

   Unroll the cooled sponge, brush with any remaining syrup, spread the chestnut cream evenly, and scatter the chestnut glacé pieces. Reroll tightly, wrap in parchment, and place in the refrigerator for 1 hour to set.

   Time: PT10M

10. Refrigerate to set

    Leave the wrapped log in the refrigerator for at least 1 hour so the filling firms up.

    Time: PT1H

11. Whip mascarpone‑vanilla topping

    In a chilled bowl, combine the cold heavy cream, mascarpone cheese, powdered sugar and the remaining vanilla seeds. Whisk with the electric mixer until a soft, glossy mousse forms (about 5 minutes). Transfer to a piping bag fitted with a star tip.

    Time: PT5M

12. Pipe and decorate

    Remove the log from the fridge, trim the ends for a neat appearance, place on a serving platter, and pipe the whipped mascarpone cream in long waves along the length of the log. Dust lightly with powdered sugar, garnish with candied orange zest and whole chestnut glacé pieces.

    Time: PT5M

13. Final chill and serve

    Return the decorated bûche to the refrigerator for another 30 minutes to let the topping set. Slice and serve at room temperature.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g