Funny story about chestnuts… (It’s hard to say ‘chestnuts’ without adding ‘roasting on an open fire…’ in your best impression of Nat King Cole, isn’t it? Especially at this time of year. So take a minute to sing it out of your system. I’ll wait. All done? OK, let’s continue.)
One Christmas, many years ago, I had ‘that’ song stuck in my head when I chanced to look out the window and spy a carpet of chestnuts on the grass. Of course I’d seen them there before, but never in this context. Why, I wondered, had no one else had the bright idea to gather and roast them? More for me! So I ran out and filled my bag quickly, before anyone could realize I was getting away with all the bounty. 
I ducked back into the house and turned on the oven (alas, we didn’t have an open fire at the time). You can imagine how excited I was to taste them when they were finally done. And then how revolted I was at the bitterness I had to blast out of my mouth! Yes you, dear reader, will already have guessed what I was too ignorant at the time to realise: I had roasted conkers. Or horse chestnuts, as they’re more technically called. Great for childhood games but definitely not for eating.
Lesson learned, I now buy my chestnuts at the supermarket. And, each Christmas, this is what I do with them:
PrintBûche de Noël
- Yield: Serves 8
Description
Traditional French chestnut yule log. Chocolate and chestnuts combine for an alternative Yule Log that makes a delicious dessert with a beautiful presentation.
Ingredients
- 1 kg fresh chestnuts (about 2 lbs) or 750g (1 1/2 lbs) peeled & cooked frozen/vacuum packed
- 125g (4oz) dark chocolate
- 125g (1/2 cup) sugar
- 125g (4oz) butter
Instructions
- If using fresh chestnuts, pierce the shells then boil until soft (test with a knife). Let cool then peel.
- Place the peeled (or frozen/vacuum packed) chestnuts in a food processor and blitz until smooth.
- Melt the chocolate in a double boiler, add sugar and mix well, then stir in the butter.
- When the mixture is homogenous, pour it into the food processor with the chestnuts and blend until smooth.
- Roll the processed ‘dough’ in tin foil to form a log then chill in fridge for several hours (overnight is best).
- Carefully unroll then drag a fork over the surface to create ‘bark’. Decorate with holly and pinecones. Sprinkle with icing sugar for ‘snow’.
- Category: Dessert
- Cuisine: French
Frequently Asked Questions
Can I use canned chestnuts instead of fresh ones for the Bûche de Noël?
Yes, you can use canned chestnuts, but be sure to drain and rinse them well to remove any excess liquid before incorporating them into the recipe.
What is the best way to roast fresh chestnuts for this recipe?
To roast fresh chestnuts, make an X-shaped slit on the flat side of each chestnut, then place them on a baking sheet and roast in a preheated oven at 425°F (220°C) for about 20-30 minutes until the shells peel back.
How do I properly incorporate the chocolate into the cake batter?
Melt the chocolate gently using a double boiler or microwave, then allow it to cool slightly before folding it into the batter to ensure a smooth and even mixture.
I don’t blitz all the chestnuts until smooth. I chop up some of them and add to the mix, giving a nutty texture. I also. add some espresso and brandy to the mix.
William, those are some great tips!