Buche de Noel, Chestnut Cream


by Heather Harris Brady

I’m doing a Mexican twist on traditional Christmas dinner this year, ending with this buche de Noel. While the cake itself is very traditional, I’m going to serve it with a dulche de leche sauce.

Since we’ve already gone over making a cake roll, I’m going to skip over that part here and jump to the filling. Since the filling is chestnut I took the time to make a chocolate chestnut garnish. Both this chestnut filling and the chocolate chestnuts come from my Bernachon Chocolate cookbook.

Buche de Noel with Chestnut Filling, Serves 8

One cake roll

One recipe chocolate ganache

Chocolate chestnuts for garnish if desired (subject of next post)

Chestnut Filling

1 c. milk

1″ piece vanilla bean

2 egg yolks

3 T. sugar

3 T. flour

1 c. mashed chestnuts

2 T. butter

Heat 3/4 c. milk with the vanilla bean to boiling.


Remove it from the heat. Combine the yolks and sugar in a bowl, whisk until well combined. Stir the flour and remaining milk together, and whisk it into the egg yolks.


Whisk the yolk mixture into the hot milk and return it to the heat. Cook for about three minutes, stirring constantly, until thickened. Remove it from the heat and take out the vanilla bean.


Stir in the chestnuts and the butter. Cover with a piece of plastic wrap and cool thoroughly.


Spread the cold filling over your sponge cake sheet.


Roll it up.


Cover the outside with a thin layer of ganache.


Cool it until it firms up, then move your cake to a serving plate to add the final layer of icing. I like to take a slice off the  end and move it to the side.


I served it after our Christmas dinner with a sauce of dulce de leche (which I spooned straight out of the can!).


One year ago: Viennese Crescents


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