Bûche de Noël (Yule log) recipe | delicious. magazine

Name: Bûche de Noël (Yule log) recipe | delicious. magazine
Ingredients: 60g butter, melted, plus extra for greasing; 6 medium free-range eggs, plus 1 white; 160g granulated sugar; 145g plain flour; 35g good-quality dark cocoa powder; For the stock syrup; 100g sugar; 2 tbsp kirsch; For the chestnut and cocoa creme; 1 vanilla pod; 250ml whole milk; 60g caster sugar; 5 medium free-range egg yolks; 45g plain flour; 25g dark cocoa powder; 100g chestnut purée; 250ml double cream; To assemble; Icing sugar to dust; 250g natural (uncoloured) marzipan, plus extra to decorate; 400g good-quality dark chocolate; 1 tsp loose jasmine tea (optional); 1-2 pinches Cabernet wine powder (optional); 1 sheet edible gold leaf (optional)

www.deliciousmagazine.co.uk

Richard Bertinet indulges in this showstopper Bûche de Noël (also called a Yule log) dessert after a French-style meal, on Christmas Eve.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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