{"id":15459,"date":"2019-12-17T12:15:12","date_gmt":"2019-12-17T11:15:12","guid":{"rendered":"https:\/\/blog.matferbourgeat.com\/?p=15459"},"modified":"2026-03-24T11:43:55","modified_gmt":"2026-03-24T10:43:55","slug":"recette-de-buche-marron-par-nina-metayer","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2019\/12\/17\/recette-de-buche-marron-par-nina-metayer\/","title":{"rendered":"Chestnut Yule log recipe by Nina Metayer"},"content":{"rendered":"\t\t
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Ingredients for a chestnut Yule log for 12 serves<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chestnut tuile<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chestnut cream 200g
Chestnut paste 200g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Preheat the oven to 180\u00b0C (360\u00b0F). Combine the chestnut cream and paste until the mass becomes homogenous. Spread \u00be of the mass thinly onto an exopat and bake in an oven at 180\u00b0F (360\u00b0F) for about 15 minutes until evenly colored. Leave to cool. Obtain a fine powder to be used in the chestnut ganache by mixing.<\/p>

Set aside the remaining tuile mixture to make the tuile decoration.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chestnut ganache\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chestnut tuile powder 70g
Cream 253g
Chestnut paste 47g
White chocolate 35g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mix together the cream and the chestnut paste and bring to a boil. Pour part of the boiling mixture onto the white chocolate and combine well, then add the remaining mixture, add the chestnut tuile powder and mix again. Refrigerate for 4 hours. When cold, lightly whip the ganache by whisk.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Hazelnut feuillantine <\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Hazelnut praline 200g
Milk chocolate 25g
Feuillantine 50g
Fleur de sel 2g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Heat the hazelnut praline and milk chocolate over a bain-marie then gently fold in the feuillantine and fleur de sel. Generously spread into an oval entremets mold<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chestnut biscuit sponge\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Milk 15g
Butter 50g
Flour T55 70g
Chestnut cream 35g
Eggs 100g
Egg yolks 80g
Egg whites 150g
Sugar 40g<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Melt the butter with the milk. Bring to a boil, remove from the heat and add all the sifted flour in one batch. Mix well; add the chestnut cream and dehydrate the mixture. Gradually add the eggs and egg yolks. Beat the egg whites and meringue with the sugar. Add a little of the meringued egg whites to the choux pastry dough, then gently fold in the remaining meringued egg whites with an Elveo spatula. Spread an even thickness. Preheat the oven to 210\u00b0C (410\u00b0F) and bake at 200\u00b0C (390\u00b0F) for 3 minutes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chestnut decoration for chestnut Yule log\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chestnuts in syrup 1 can
Gold leaf<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Assembly for chestnut Yule log\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Start with the chestnut tuile and while it bakes, make the hazelnut feuillantine. Make the chestnut ganache and refrigerate several hours. Make the chestnut biscuit sponge.<\/p>

When the biscuit sponge and chestnut ganache are cool, remove the biscuit sponge from the exopat and whip the chestnut ganache. Spread an even layer on the chestnut biscuit sponge and cut strips of different sizes. Roll them up. There should be rolls of different heights and widths. Unmold the hazelnut feuillantine. Place the biscuit sponge rolls and chestnut ganache nicely on the feuillantine.<\/p>

Make the tuile decoration with an adapted mold. Lightly grease the mold; with a small palette knife spread the chestnut tuile in the mold. Blind bake in an oven at 180\u00b0C (360\u00b0F) for 5 minutes. Unmold and finish baking for 4 minutes at 180\u00b0C (360\u00b0F). Adjust the baking if necessary and gently curve the tuile.<\/p>

Decorate with chestnuts in syrup, strained, gold leaf and a flake of chestnut tuile.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Nina-METAYER-portrait\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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D\u00e9couvrez le parcours de Nina Metayer ainsi que sa recette de b\u00fbche chocolat triangle<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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RECETTE DE LA TARTE AUX POMMES PAR C\u00c9DRIC GROLET<\/div>
R\u00e9alisez la tarte aux pommes de C\u00e9dric GROLET, quand beaut\u00e9 rime avec simplicit\u00e9<\/div><\/div><\/div><\/div>
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<\/div>
A la rencontre du Chef Eric Delerue : visite du restaurant le Cerisier en Ville \u00e0 Lille<\/div>
Apr\u00e8s 32 ans \u00e0 la campagne, le restaurant du Chef Eric Delerue s'offre un rajeunissement en d\u00e9m\u00e9nageant \u00e0 Lille. C'est la renaissance du restaurant devenu le Cerisier en Ville. <\/div><\/div><\/a><\/div>
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Recette Mont-Blanc de la boutique C\u00e9dric Grolet Op\u00e9ra par Yohann CARON<\/div>
R\u00e9alisez la recette du Mont-Blanc de la boutique C\u00e9dric Grolet Op\u00e9ra r\u00e9alis\u00e9 par le talentueux Yohann Caron <\/div><\/div><\/a><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Discover the step-by-step recipe for the light and delicate Chesnut log by Nina METAYER with an exclusive video for Matfer Bourgeat<\/p>\n","protected":false},"author":6,"featured_media":15398,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[90,87],"tags":[],"post_folder":[510],"class_list":["post-15459","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes","category-chefs-spotlight"],"acf":[],"yoast_head":"\nChestnut Yule log recipe by Nina Metayer - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Discover the step-by-step recipe of the Chestnut Yule log as delicious and delicious by Nina METAYER with an exclusive video for Matfer Bourgeat\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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