Vous accueillez toute votre famille chez vous pour le réveillon de Noël et vous êtes en manque d'inspiration ? Pas de panique, Albert Ménès vient à votre secours avec la bûche de Noël croustillante, amandes, marrons et cassis!

Watch the recipe video HERE !

Preparation time : 10 min
Cooking time : 15 min
Rest : entre 3h et 7h
For a log 26cm long and 8cm wide

Almond crisp

Preparation

Preheat the oven to 170 degrees.

Mix the butter with the sugar, then add the almonds and flour. Grease a dish the size of your log tin to spread the mixture evenly. If necessary, press down with the back of a spoon.

Bake in the oven for 10 mins, then set aside.

Soft chestnut biscuit

Preparation

Lower the oven temperature to 150 degrees.

Mix the egg and sugar, then add the flour, baking powder and salt. Mix well, then fold in the soft butter and chestnut purée. Spread the mixture over the almond crisp and bake for 40 minutes.

Chef's tip: leave to cool before unmoulding.

Creamy chestnut purée

Preparation

Rehydrate the gelatine in cold water. Mix the egg yolk, sugar and cornflour before adding the chestnut purée. Bring the cream to the boil, then pour over the mixture.

Return the mixture to the saucepan and bring to the boil over a low heat, stirring constantly until the mixture thickens. Stir in the well-squeezed gelatine.

Set aside and stir in the butter when the temperature of the mixture is around 45 degrees. Once the butter has been incorporated, use a hand blender to blend the cream. Pour the cream into the insert mould.

When the cream has reached room temperature, cover with blackcurrant jam and freeze for at least 3 hours.

Chestnut cream bavaroise

Preparation

Rehydrate the gelatine in cold water. Beat the yolks with the sugar, then add the chestnut purée. Bring the milk to the boil and pour over the mixture.

Return the mixture to the pan and cook over a low heat until the temperature reaches 82°C. If you don't have a thermometer, cook "à la nappe", as you would for a custard. Add the well-squeezed gelatine.

Allow the mixture to return to room temperature.

Fitting the log

Pour the chestnut cream bavaroise into the log mould and fill it completely. Turn out the insert, which should be well frozen, and place it in the centre of the mousse. Press gently to cover the insert. Cut the crispy cake to the size of the log.

Place the biscuit on the mousse and press lightly. Freeze overnight.

Glaze

200 g Albert Ménès chestnut purée

200 g soft butter

Blend the butter into the chestnut purée until smooth. Turn out the log onto its serving dish. Then, using a small spatula, cover the still-frozen log with the glaze.

Decorate and leave to defrost in the fridge for a few hours until ready to eat.

Chef's tip: prepare your insert the day before. The day before, start with the biscuit, make the chestnut cream bavaroise and assemble. The same day, proceed with the icing and decoration.