Recipe: The Dorchester’s Chestnut & Cherry Yule Log
Pastry chef Nicolas Grosse shares his ultimate yule log recipe
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Entertaining friends and family this Christmas but not sure what to rustle up in the kitchen? Why not appease the sweet-toothed guests among the crowd with this delicious yule log, composed of a soft chestnut biscuit rolled with a filling of cherry jam, confit cherries and a light chestnut cream. Yum! Recipe courtesy of The Grill at The Dorchester.
Chestnut and Cherry Yule Log
Chestnut Biscuit (1 baking tray)
- 255g chestnut paste
- 95g chestnut purée
- 160g whole eggs
- 85g rapeseed oil
- 20g cornstarch
- 95g egg whites
- 30g sugar
- Preheat the oven at 180°C.
- Blend the chestnut purée, chestnut paste and the whole eggs with a mixer until a homogeneous consistency is reached.
- Add the rapeseed oil and cornstarch to the mix.
- Whip the egg whites with the sugar to medium peaks.
- Carefully add the whipped egg whites.
- Pour the mix on the baking tray, and bake for 10 minutes at 180°C.
- Remove from the oven and put the biscuit on a cooling rack.
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- 250g cherry purée
- 2,5g pectin nh
- 25g sugar
- Mix the sugar and pectin.
- Warm up the cherry purée to 40°C.
- Add the sugar and pectin mix and bring to a boil for 20 seconds.
- Remove from the heat and pour the mix into a bowl, cover with cling film and set aside.
- 5,5g butter
- 135g frozen Morello cherries
- 75g Amarena cherries
- 0,5g Fleur de sel
- 6,5g lime juice
- 0,5g vanilla seeds
- 5g brown sugar
- 0,75g pectin nh
- 1/2 lime zest
- Warm up the butter in a pan with half of the brown sugar.
- Add the frozen Morello cherries and cook for 8 minutes.
- Add the Amarena cherries and cook for 5 further minutes.
- Add the salt, the lime zest, the lime juice and the vanilla seeds.
- Cook the mix very slowly for 10 minutes.
- Mix the remaining brown sugar with the pectin.
- Add the brown sugar and pectin mix to the pan.
- Bring to a boil. Remove the pan from the heat and pour the mix into a bowl.
- Cover with cling film and set aside.
LOOKING FOR SOMETHING SLIGHTLY HEALTHIER? SEE OUR HEMSLEY & HEMSLEY RECIPE FOR HOLIDAY SPICED GINGER BISCUITS
- 500g milk
- 120g egg yolks
- 100g sugar
- 25g custard powder
- 25g flour
- In a large bowl, mix the egg yolks, sugar, custard powder and flour.
- Bring the milk to a boil.
- Remove from the heat.
- Pour half of it in the mixing bowl.
- Put the mix back in the pan and bring the mix back to a boil.
- Gently boil for 2 minutes.
- Remove from the heat and pour the mix into a bowl.
- Cover with cling film and set aside.
- 360g chestnut cream
- 450g chestnut paste (unsweetened)
- 450g pastry cream (see method above)
- 270g butter (softened) 9
- 0g Grand Marnier
- 270g whipping cream
- Whip the cream until medium peaks.
- Set aside in the fridge.
- Mix the chestnut cream and the chestnut paste.
- Incorporate slowly the chestnut mix to the pastry cream (see above), then add the Grand Marnier.
- Add the softened butter and mix.
- Add the whipped cream, and mix until you reach a mousse consistency.
- Set half of the mix aside to spread the yule log after it being rolled.
TO ROLL THE YULE LOG
Place the biscuit on a large sheet of baking parchment. Spread some cherry jam over the biscuit. Dot the jam with some confit cherries. The pieces will add some texture to the log. Finish with a layer of chestnut cream. Start rolling from the long side, up to the other side. Cut the ends to have a clean finish and place the roll on a dish.
Spread the yule log with the remaining chestnut cream. To create some texture, mark along the log using a fork or a skewer. Dust the log with icing sugar for a snow effect. To finish, decorate the log to your liking with edible items such as meringues, candied chestnuts, Amerana cherries.
FOR MORE INSPIRATION SEE OUR GUIDE TO FESTIVE PARTY FOOD