French Market Recipe 2025 44
Buche de Noel aux marrons
Gluten free Christmas Log cake made with chestnut puree
Ingredients for 8 servings
• 125g dark chocolate
• 125g unsalted Elle et Vire butter from the French Market
• 500g Puree de Marrons (chestnuts) from the French Market
• 125g icing sugar
• 1 tablespoon Grand Marnier from the French Market
• Edible Christmas decorations
Directions:
1. Break the chocolate into small pieces, add 2 tablespoons water, and melt in a saucepan over a very low heat, stirring to remove lumps
2. Cut butter in small pieces and place in mixing bowl
3. Use a wooden spoon or a hand beater to soften the butter
4. Put the Puree of Chestnuts in another bowl with the Grand Marnier and mash with a fork until smooth
5. Add the softened butter and chocolate plus half of the sugar to the chestnut puree, mix together until thoroughly blended
6. Make a double layer of aluminium foil
7. Spoon the mixture onto the foil
8. Shape the mixture into a fat log shape by rolling up the mixture in the foil
9. Place in the fridge for 24 hours
10. Remove from the fridge and take off the foil
11. Use a fork to make patterns on the outside of the log to simulate bark
12. Cut the two ends of the log at an angle
13. Place on a flat board or dish and use the tines of a fork to create lightly ridged lines the length of the log to make it look like a wooden log
14. Dust the log with icing sugar using a sieve to give a frosted effect
15. Decorate the log with suitable items made from chocolate or marzipan such as baby toadstools, holly leaves etc.
16. Keep the cake chilled until serving.
Plate on a large dish dusted with icing sugar. Serve with a glass of Grand Marnier Lable Rouge available at our French Market shop or order online at www.frenchmarket.co.za
Bon Appétit