Difficulty:[usr 3]
Preheat the oven to 220°C.
In a bain-marie, mix 120 g of sugar, the whole eggs (3) and the yolks (4), whisk well until the mixture doubles in volume and takes on a pale tint.
Off the heat, gently add the flour and the other ingredients while whisking. Line a dark sponge cake box with buttered parchment paper, smooth with a wet spatula.
After 4 to 5 minutes, check the cooking by inserting a needle in the center of the dough, turn over on a damp cloth.
Reduce with a little milk:250 g of chestnuts in paste, confit the remaining 100 g reduced to pieces with a teaspoon of icing sugar.
Mix the chestnut paste with the chestnut cream, bring 30 g of fresh cream to the boil, add to the chestnut preparation.
Whip the rest of the crème fraîche into whipped cream, incorporating the rest of the sugar.
Mix the two preparations and spread on the biscuit up to 1 cm from the edge, keeping a third for the outside.
Sprinkle half of the candied chestnut pieces on the cream, then roll the biscuit tightly with your fingertips and using a damp cloth. Keep one hour in the cold.
Take out the log, cut the two ends diagonally.
Cover the log with the cooled cream using a spatula, tap the surface of the log with the spatula to obtain relief, then sprinkle with cocoa powder using a sieve.
Place the decorations of your choice on it (including the rest of the chestnut chips.
It's a creation of Chef Hubert
Happy New Year
