Chestnut Cream Filling

My French grandmother always made a chestnut yule log or "buche de Noel au marron" every Christmas. Here is a recipe for the delicious chestnut cream filling. I had trouble finding a recipe for this filling, but I tweaked one until I got it as close as I could. Nothing will ever be as good as Mamie's, but this comes quite close! You can frost the cake of your choice with this cream.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 1373 Calories

Ingredients

• ½ cup white sugar
• 1 egg yolk
• ⅛ teaspoon salt
• 1 ¼ teaspoons vanilla extract
• 3 cups powdered sugar, divided
• 10 tablespoons unsalted butter, divided
• 25 fresh chestnuts
• 7 tablespoons heavy cream, divided

Recipe Instructions

Step 1

Score the skin of each chestnut with a sharp paring knife.

Step 2

Bring a large pot of water to a boil. Add chestnuts and cook for 25 minutes. Drain.

Step 3

Peel chestnuts while still warm. Transfer to a food processor. Add 1/4 cup powdered sugar, 2 tablespoons butter, and 4 1/2 tablespoons heavy cream; puree until smooth.

Step 4

Combine remaining 2 1/2 tablespoons heavy cream, white sugar, egg yolk, vanilla extract, and salt in a large bowl. Beat until quite thick, 6 to 7 minutes.

Step 5

Beat remaining 8 tablespoons butter in a small bowl until light and fluffy. Slowly mix into the egg mixture. Gradually beat remaining 2 3/4 cups powdered sugar into the egg mixture.

Step 6

Stir chestnut puree into the egg mixture, making sure to blend in well.