For 8 Person(s)
Bûche de Noël is a traditional dessert served during the Christmas holidays in France and several other Christian-populated francophone countries.
Make the rolled génoise: Line a 17 ½ by 12 ½ inch baking sheet with parchment and brush well with melted butter. Cover with the flour and remove the excess. In a bowl, whisk the egg yolks and the sugar together until the mixture whitens and foams. Then whisk in the flour, the cornstarch and the melted butter. Work the mixture until homogenized. In a separate bowl, beat the egg whites with the whisk attachment of a stand mixer on medium until stiff peaks form. Fold the whipped whites into the yolk mixture, thoroughly but gently. Pour into the prepared baking sheet and spread evenly. Bake for about 8 to 10 minutes in a preheated 200°C/400°F oven , or until it pulls away from the sides and is just turning golden. Roll the génoise immediately after it has been baked or it will break, do it right out of the oven when the cookie is hot and very flexible.
Dampen a clean towel, squeeze out any excess of water and spread it on the baked génoise. Cover with a second baking sheet, and with a quick movement, return both baking sheets. Remove the top tray and, then gently peel off the parchment paper. Using the towel, fold crosswise a ½ inch (1.5 centimeters) strip of cake and gently roll the biscuit on it and let it cool for about 30 minutes.
While the génoise cool down, make the chestnut cream: With an electric whisk, in a bowl work together the chestnut cream, the soft butter and the alcohol. You can also add a few chips of candied chestnuts. Once cooled, place the biscuits on a sheet of plastic wrap and gently unroll your génoise.
Make the syrup: In a small saucepan, combine the sugar, water and alcohol. Bring to a boil and simmer for 5 minutes.
Form the Christmas log: Using a pastry brush, soak the génoise with the syrup. With a spatula, spread evenly 3/4 of the chestnut cream all over. Roll again the génoise with the plastic wrap pressing slightly. If some cream fall out during the operation, retrieve it for the icing. Melt the chocolate in a Bain Marie or in the micro wave oven, and combine with the remaining chestnut cream. Place the bûche on the service platter as you won't be able to move it again after the glazing. Spread evenly all over the Christmas log. With a fork, draw the stripes of the log all along, then place in the refrigerator for at least 12 hours.
Finish the Christmas log: Finally, remove the log about half an hour before eating, and decorate as you like. Here with whole candied chestnuts, silver sugar ball, mint leaves etc.
This log can be kept for 2 days in refrigerator. Note that you can make it without alcohol.