Search the entire site for recipes

Search for :

Buche De Marrons Au Chocolat
Buche De Marrons Au Chocolat Category:     Chocolate 
Views:     352 
Ingredients And Procedures

4 lb Chestnuts OR

2 lb Chestnuts, canned, whole,

-- unsweetened, drained OR 4 c Chestnuts, pureed, canned,

-- unsweetened 1/4 c Sugar, superfine

1/2 c Butter, unsalted, melted

3 tb Calvados OR

3 tb Applejack OR

3 tb Cognac

1/2 ts Vanilla

8 oz Chocolate, semi-sweet,

-- melted, cooled, -- (preferably Maillard) ---------------------------------GARNISHES--------------------------------- 1 c Cream, whipping

1 ts Sugar

1/2 ts Vanilla

Candied violets 1 oz Chocolate, semi-sweet,

-- melted, cooled 1 tb Cocoa, unsweetened

If you are using fresh chestnuts, cut an X on the flat side of each chestnut. Place the chestnuts in a saucepan, cover with cold water and bring to boil. Cover and boil gently until tender, about 15 minutes. Remove the pan from the heat and let it stand for 15 minutes. Shell the chestnuts, removing both the hard outer shell and the inner brown skin. If you're using canned chestnuts, simply drain. Reserve 3 whole chestnuts for garnish. Puree chestnuts in a processor until very smooth. Add 3/4 cup of very finely powdered sugar, butter, Calvados and 1/2 teaspoon vanilla. Puree again until very smooth and fluffy.

Add 8 ounces of melted chocolate and puree until very smooth. Line a 4 cup round log-shaped mold or loaf pan with plastic wrap, pressing it down until smooth. Pour in the chestnut-chocolate mixture and tamp the mold to eliminate any air bubbles. Smooth over the surface, and cover with plastic wrap. Refrigerate overnight. To Garnish: =========== Unmold log on serving plate, and carefully remove the plastic wrap. Whip the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla until stiff. Spread the cream evenly over all sides of the log, forming a barklike ridge here and there with a spatula or decorating comb. Drizzle thin lines of chocolate down the length of the log, using a paper pastry cone or fork. Roll the 3 reserved chestnuts in cocoa and arrange on the log lengthwise. Garnish with candied violets and refrigerate until serving. This log may be refrigerated for up to one week. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York

Rate this recipe!
Send this recipe to your friends
Post a comment
Enter Your Name:

Email (Required) :

Confirm Email (Required) :


Your comment (Required):

Submit Your Own Recipes

Most Popular Recipes
Herring Salad with Apples, Dill Pickles, and Horseradish
Brown Rice Bread
Artichoke Croustades
Ground Beef with Spaghetti Parmigiana
Almond Butter Coffee Cake
Apricot & Cucumber Soup
Halloween Hash
Green Corn Tamales
Ground Beef Turnovers
Gulai Merah (Red Short Ribs Of Beef)
Spinach with Bechamel
Achara Zuke (Turnips in Vinegar Dressing No. 36)
Creole Bouillabaisse
Artichoke Bottoms with Bay Scallops
Artichaud Dieppoise!
Halfway House Pot Roast
Ground Beef/Eggplant Casserole
Mango & Tamarind Chutney
Assam Spicy Shrimp

Top Rated Recipes
0Cajun Stuffed Pistolettes
Cranberry Banana Bread
Ground Beef Stroganoff
Lamb& Grilled Onion Taco w/Fresh Mint &Tomato Salsa (Gc)
Lanza's Lumaconi
Apricot Raisin Spread Davis
Brazilian Iced Chocolate Coca-Cola
Eli Gold's Barbecued Shrimp
Hot Shoestring Potato Salad
Apricot & Cucumber Soup


Link Directory | link directory | GeekySpeaky: Submit Your Site! | Blog Matter

Copyright © 2004-2018 Sean Noble, All rights reserved
Read our Disclosure Policy