Bûche De Noël

Dark sponge cake: Beat the eggs with the sugar briefly in a water bath until warm. Now remove the baking bowl from the bain-marie and continue to beat for 6-8 min. while cooled. Sift flour, cocoa powder and cornstarch together and fold into the beaten egg mixture. Finally, fold the melted butter into the sponge mixture. Line a baking tray with baking parchment and brush the mixture briskly and evenly. Bake in the oven heated to 210 °C (upper-lower heat) for 10-12 minutes (190 °C convection oven). While still hot, sprinkle the sponge with sugar and cool upside down on parchment paper.

Chestnut puree (preliminary stage for the chestnut cream): Melt the sugar to caramel and extinguish with the boiling water. Pour in the remaining ingredients and lightly churn for about 10 minutes. Blend everything together in the moulinette. Add the cognac while blending.

Chestnut cream: Whip the double cream with the milk until stiff and mix with the chestnut puree.

Chocolate buttercream: Heat the sugar with the water gently until the sugar is dissolved. Let it boil and boil for 3-4 min to thin syrup. Whip the yolks and gradually pour the syrup into the whipped yolks while whipping continuously. Meanwhile, whip the mixture until thick and cooled. Beat the softened butter until creamy and gradually stir it into the egg mixture. Melt the cooking chocolate in a water bath, not exceptionally hot we

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