Chestnut and orange Yule log

Huile d'olive de Nice PDO
Subtle flavour
Bûche châtaigne-orange
Photo credit: Céline de Cérou
A PDO
Preparation
1h
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Dessert Vegetarian Automn Winter

Ingredients

A PDO
For 6 personnes
For the sponge cake:
  • 5 eggs
  • 35 g Nice olive oil PDO
  • 155 g caster sugar
  • 90 g of flour
  • 65 g chestnut flour
  • vanilla (flavouring or powder)
For the orange jelly:
  • 33 cl orange or mandarin juice
  • 50 g sugar
  • 4 gelatine sheets
For the cream:
  • 50 cl whipping cream
  • 165 g mascarpone
  • 6 c. a tablespoon of chestnut cream
For the syrup:
  • 25 cl orange (or mandarin) juice
  • 100 g sugar
  • 2 c. a tablespoon of rum
Decoration:
  • 2 mandarins (or candied orange peel)
  • 10 candied chestnuts
  • 3 c. à soupe chestnut cream

Tip

Choose PDO olive oil from Nice (subtle flavour) for its prominent almond aromas, accompanied by notes of broom blossom, raw artichoke, hay, leaves, ripe apple and dried fruit...Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, AOC Languedoc olive oil, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette or Verdale from the Bouches-du-Rhône…

Instructions

For the jelly:

  • Soak the gelatine in cold water (10 minutes). Heat the orange juice with the sugar, then leave to cool slightly and add the well-squeezed gelatine, whisking as you go.

  • Pour into a mould the size of the log you want to make.

For the sponge cake:

  • Preheat the oven to 180°C. Whisk the eggs and sugar in a bain-marie for 1 minute, then remove from the heat and whisk with an electric mixer on high speed for 8 minutes, followed by 15 minutes on low speed to cool the mixture.

  • Gently fold in the flour, the vanilla and then the Nice olive oil PDO, mixing as little as possible.

  • Place in a buttered and floured baking tin and bake for 20 to 30 minutes.
  • Turn out of the tin and leave to cool.
For the syrup:

  • Gently warm the orange juice with the sugar and rum. Soak the sponge cake in this syrup.

For the cream:

  • Whisk the cream and mascarpone in a bowl (both must be very cold) on a medium speed to make a thick whipped cream, whilst gradually adding the icing sugar. Finish by adding the chestnut cream.

Editing:

  • Spread the jelly over the soaked and cooled sponge cake, then spread 3 tablespoons of chestnut cream over the top and finally pipe the chestnut whipped cream on top. Chill. Peel the 2 mandarins and slice them into rounds, cutting some of them in half. Keep chilled.

  • Just before serving: arrange the mandarin segments and candied chestnuts on the Yule log, and add a few silver balls.

  • > You can replace the mandarin segments with candied orange peel.

Tip

Choose PDO olive oil from Nice (subtle flavour) for its prominent almond aromas, accompanied by notes of broom blossom, raw artichoke, hay, leaves, ripe apple and dried fruit...Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, AOC Languedoc olive oil, a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette or Verdale from the Bouches-du-Rhône…
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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