‘Marrondarine’ log cake with Nyons olive oil PDO

Huile d'olive de Nyons PDO
Subtle flavour
Bûche «marrondarine» à l’huile d’olive de Nyons AOP
A PDO
Preparation
30 min
A PDO
Cooking time
40 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

Ingredients

A PDO
For 8 personnes
For the cake:
  • 500 g chestnut cream
  • 1 heaped tablespoon of flour
  • 1 tablespoon of rum
  • 30 g of Nyons olive oil PDO
  • 3 eggs
For the mandarin confit:
  • 8 to 10 mandarins
  • 2 tablespoons of sugar
  • 1 tablespoon of Nyons olive oil PDO
For the whipped cream:
  • 1 tub of full-fat crème fraîche
  • 3 tablespoons of icing sugar
  • 1 sachet of whipped cream stabiliser
  • 1 teaspoon of orange flavouring
  • The zest of an orange

Tip

A classic festive treat, this ‘marrondarine’ Yule log will delight you with its original flavours and light texture. The sweetness of the chestnut cream pairs beautifully with the tangy notes of mandarin. Nyons olive oil PDO, with its dried-fruit aromas and buttery flavour, adds a rich, indulgent touch. When it comes to desserts, olive oils with a subtle flavour (Nice olive oil PDO, Nyons olive oil PDO), which are mild and characterised by dried fruit aromas, are a safe bet.

Instructions

  • To make this ‘marrondarine’ Yule log, you’ll first need to put the bowl, the whisks and the full-fat crème fraîche in the fridge in preparation for making the whipped cream later on.
  • Prepare the cake: preheat the oven to 180°C.
  • Separate the egg whites from the yolks. In a mixing bowl, mix the chestnut cream with the Nyons olive oil PDO, then add the rum. Add the flour and the three egg yolks.
  • Whisk the egg whites until stiff. Gently fold them into the chestnut mixture.
  • Pour into a loaf tin (or a round tin or a log tin) and bake for about 30 minutes (a knife should come out clean). Leave the cake to cool on a wire rack.
  • Prepare the mandarin confit: peel the mandarins with a knife and cut them into segments. Place them in a frying pan with the sugar and Nyons olive oil (PDO). Allow to caramelise, then set aside.
  • Cut the cake in half (horizontally), spread the mandarin confit inside and put it back together.
  • Prepare the whipped cream: take the utensils and the crème fraîche out of the fridge. Whip the cream, then add the icing sugar, the whipping cream stabiliser, the orange flavouring and the zest of half an orange: the whipped cream should be stiff. Set aside three-quarters of it in a piping bag.
  • Use a quarter of the whipped cream to cover the sides of the cake with a small spatula and spread a thin layer over the top. Decorate the cake using a piping bag. Finish by sprinkling over the zest of the remaining half orange and a few sugar decorations. Keep the marron-darine log chilled until ready to serve.

Tip

A classic festive treat, this ‘marrondarine’ Yule log will delight you with its original flavours and light texture. The sweetness of the chestnut cream pairs beautifully with the tangy notes of mandarin. Nyons olive oil PDO, with its dried-fruit aromas and buttery flavour, adds a rich, indulgent touch. When it comes to desserts, olive oils with a subtle flavour (Nice olive oil PDO, Nyons olive oil PDO), which are mild and characterised by dried fruit aromas, are a safe bet.
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

You might also be interested in

Bûche opéra à l'huile d'olive
Opera log with olive oil