To change from the traditional yule log with buttercream - which makes me gag - every year, I look for yule log recipes that bring together the emblematic gourmet ingredients of the holiday, and which give a slightly original note to the Christmas dessert. This year, I created a yule log with apples, chestnut cream and chocolate...
Peel the apples and cut them into small pieces. Put them in a saucepan with half a glass of water, over high heat. As soon as they begin to cook, add the honey. Let them finish cooking as if they were going to be a little candied. Wait for the compote to cool.
Prepare the rolled cookie. Preheat your oven to 210°C (Th. 7). Separate whites from yellows. Add the sugar to the yolks and beat until the mixture whitens. Add the butter that you have melted in the microwave. Add the flour and cornstarch and mix well. Beat the egg whites and add them delicately to the preparation. Spread the sponge cake on your baking sheet that you will have covered with a sheet of baking paper. Bake for 10 to 12 minutes. When it comes out of the oven, put a damp cloth on the sponge cake and turn it over on a table. Peel off the parchment paper by rolling the biscuit in the damp cloth. Leave to cool.
Prepare the ganache:heat the cream until it boils. Turn off the heat and discard the chocolate in pieces, covering the pan. Wait 5 minutes and turn vigorously.
To assemble the log, unroll the sponge cake. Spread the chestnut cream, then the apple compote. Roll the cookie. Cover with the chocolate ganache and decorate with a few candied chestnuts.
The apple compote can be replaced by a pear compote to which you will add vanilla and lemon instead of honey.
