Chestnut and Blackcurrant Yule Log

For the joconde cookie:

• 125g powdered sugar
• 35g sifted flour
• 25g butter
• 1 pinch fine salt
• 5 eggs
• 125g almond powder
• 4 egg whites
• 2 oranges.

For the whipped cream

• 200g liquid cream, 35% fat content
• 2 jars of Madagascar vanilla chestnuts (420g)
• 1 jar of blackcurrants

For decoration

Candied chestnuts

Preheat oven to 180°c.

For the joconde cookie :

Beat whole eggs, almond powder and powdered sugar until frothy, doubling in volume.

Stir in the flour.

Beat the egg whites until stiff with a pinch of salt and fold into the mixture.

Add melted butter, zest two oranges and stir (orange zests are optional).

Bake in a mold or on a baking sheet lined with parchment paper. Place in the oven until the cookie is cooked (about 15min).

Turn out the still-warm cookie onto a clean tea towel and roll up, then leave to cool.

For the whipped cream:

Whip the cold cream until stiff and mix with the Madagascar vanilla chestnut.

Spread 2/3 of the mixture over the unrolled cookie, add a row of blackcurrant jam in the center and roll up the cookie again.

Spread the remaining cream over the log.

Arrange in a dish, cut off the ends and arrange the marrons glacés on top.

Chill until ready to serve.