Christmas Log

Christmas Log Ingredients

1 1/2 kg chestnuts	500 g chocolate
400 g milk	3/4 cup string coffee
615 g butter	1 vanilla
4 eggs	700 g water
2 cups grated almonds	100 g sugar
24 petit beurre biscuits	100 g castor sugar
1 glass rum	1 icing sugar for dusting

Instructions for Christmas Log

There are 6 major steps in making this log.
Step 1. Chestnut Puree

1,5 kg fresh chestnuts
0,5 litres water
400g milk
Vanilla

• Preheat the oven to 250oC
• Cut a deep criss-cross on the top of each chestnut.
• Spread the nuts out in a single layer in a shallow baking pan and pour in about 3 tablespoons of water – just enough to fill the bottom of the pan.
• Roast the nuts for about 10 minutes, or until they pop open.
• Turn off the oven and remove half the nuts from the pan.
• While they are still hot, remove the shells and the inner membrane with a small, sharp knife.
• Peel the remaining nuts in the same way.

• Put 400g water, 400g milk and the vanilla into a heavy saucepan and bring to a simmer.
• Drop in the chestnuts. The liquid must cover them, if not add more water and milk proportionally.
• Simmer the chestnuts for about ½ hour, partly covered, or until they are tender enough to mash.
• Drain them in a sieve and puree them in a food mill, into a deep bowl.

Step 2. Chestnut Layer

1 kg chestnuts puree from 1 above
100g sugar
about 200g water
15g butter

• Dissolve the sugar and water in a small saucepan and stirring continuously; bring to a boil to 113oC. Be careful with the water - rather less than more - be careful with the water because the chestnut mixture can get too sloppy and the water will run and spoil the overall effect
• Pour the syrup into the puree, beating vigorously.
• When the syrup has been absorbed and the mixture is a smooth, thick puree, beat in the butter.
• Force the puree through a ricer, form into a log and refrigerate until thoroughly chilled. (DO NOT PACK TOO TIGHTLY)

Step 3. White Layer

200g butter
2 eggs
1 cup grated almonds
12 petit beurre biscuits in pieces (NOT crumbs)
50 grams castor sugar
1/2 glass rum

• Beat butter until light and fluffy
• Beat in the sugar, rum and egg yolks.
• Stir in the almonds.
• In a separate bowl, beat the egg whites until stiff.
• Fold egg whites into the butter mixture carefully. When no whites show, gently fold in the biscuits.
• Smear carefully around the chestnut log and refrigerate for 4 hours until firm.

Step 4. Chocolate Layer

200g butter
200g chocolate
2 eggs
1 cup grated almonds
12 petit beurre biscuits in pieces (NOT crumbs)
50 grams castor sugar
1/2 glass rum

• Melt chocolate over a low heat. When the chocolate has dissolved, mix in the rum and set aside to cool.
• Follow instructions for 3. White Layer, mixing in the chocolate with almonds.

Step 5. Icing

200g chilled butter
300g chocolate
3/4 cup strong coffee

• Melt the chocolate with the coffee over a low heat, stirring continuously.
• When the chocolate has dissolved, remove from the heat and mix in the butter until smooth.
• Chill until thickened to a spreading constituency.

To decorate the log.

• Slice off the ends diagonally and place the two pices on the log as branch stumps. The cross section must remain visible
• Smear the icing
• With a fork, create light grooves on the “bark”
• Just before presenting, dust with icing sugar lightly.


Main Ingredient: ChestnutsCuisine: International

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