Nowadays many people only know Yule log as a Christmas dessert. This is how we still keep the custom of Vikings alive... in a completely different but more yummy way in the form of this Chestnut Yule Log.
The tradition of burning the Jul (Yule) Log was originally a Nordic, Viking tradition during Jul, the Winter Solstice festivals in Scandinavia then other European countries. It was a carefully chosen, large oak log with runes on it, asking the Gods to protect them from misfortune. A piece of the log was saved to protect the home during the upcoming year and was used to light next year's fire.
Ingredients
Chocolate Swiss roll - click on the link for the recipe
Chestnut filling
- 200 g chestnut purée
- 2 tbsp rum
- 2 tsp vanilla extract
- 3 tbsp icing sugar
- 400 ml thick pastry cream or thick cream custard
- 125 g butter
Assembly
- Parisian chocolate cream - click on the link for the recipe
- Icing sugar
- Buttercream mushrooms, sugar paste decoration optional
Instructions
Chocolate Swiss roll
- Prepare the sponge according to the instructions in the linked recipe.
- Roll it up with a kitchen towel when it's still hot and let it cool down completely. This way the Swiss roll will hold its shape without getting damaged when you add the filling.
Chestnut filling
- Mix the butter, chestnut purée, icing sugar, rum and vanilla extract with a hand mixer.
- Incorporate the pastry cream.
Assembly
- Roll out the Swiss roll.
- Spread the chestnut filling on the crust to cover it evenly.
- Roll it up.
- Cut off a small piece and plate it on the top of the bigger roll or next to it.
- Cover the Yule log with the Parisian chocolate cream.
- Place your dessert into the fridge for 2 hours.
- Decorate it with buttercream or sugar paste mushrooms then sprinkle some icing sugar on the top.
Chestnut Yule Log - Photo by © Reka Csulak
