‘bûche De Noël’ Aux Marrons Glacés, Sauce Chocolat


Ingredients For the marrons glacés and the chestnut purée
  • 120g/4oz marrons glacés (chestnuts in syrup) drained, syrup reserved

  • 3 tbsp dark rum

  • 200g/7oz sweetened chestnut purée

  • 200g/7oz unsweetened chestnut purée

For the parfait
  • 8 free-range egg yolks, size 3

  • 165ml/6fl oz syrup from the marrons glacés (or make a syrup with 100g caster sugar and 65ml water)

  • 200ml/7fl oz whipping cream

For the crème Chantilly
  • 150ml/5fl oz whipping cream

  • 2 tbsp caster sugar

For the chocolate sauce
  • 300ml/10fl oz whipping cream

  • 120g/4oz dark chocolate, 70% cocoa solids

  • chocolate flakes, to decorate


An Alternative To The Swiss Roll Bûche De Noël, This Frozen Parfait Would Be A Refreshing Yet Rich Finish To A Christmas Meal. Equipment And...

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