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Title: Buche De Marrons Au Chocolat
Categories: Dessert Newyork
Yield: 16 Servings
| 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 Maill |
| 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
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