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.
Chocolate Swiss roll - click on the link for the recipe
- 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
- Parisian chocolate cream - click on the link for the recipe
- Icing sugar
- Buttercream mushrooms, sugar paste decoration optional
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.
- Mix the butter, chestnut purée, icing sugar, rum and vanilla extract with a hand mixer.
- Incorporate the pastry cream.
- 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.