Traditional Corsican Chestnut Yule Log Recipe

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corsican chestnut yule log recipe imageEvery region and village in Corsica has its own recipes and yet in true holiday style the copious Christmas meals are usually made using the same ingredients, uniting each region through food. The New Year and Christmas Day meals usually consist of kid goat,  sangui natalecci blood pudding, Diana and Urbinu oysters, scrambled eggs with sea urchin and, among other deserts, a chestnut yule log.

Preparation time: 2 hours

1kg chestnuts
300g chocolate
100g butter
1 tablespoon sugar

Using a knife, make a cut at either end of the chestnuts and boil them for 3 minutes
Drain the chestnuts and remove the skin
In a casserole dish, incorporate the milk and the sugar, followed by the peeled chestnuts
Cook for 30min over a gentle heat
Pass the contents of the casserole dish through a food mill and mix with the butter

Melt the chocolate in a casserole dish over a gentle heat and add 2 tablespoons of water
Pour the chestnut mix into the chocolate and carefully combine

Pour the mix onto a sheet of foil, fold in two and fold up the edges to create a type of roll shape
To strengthen the foil sheet, surround it with a sheet of card

Put everything in the fridge for 5 hours

Once the log has hardened sufficiently, remove the foil and put the log in a cool place for 1 hour prior to serving

For more information about traditional recipes to celebrate Christmas the Corsican way, visit:

About Judith Lewis

Editor and chief blogger at Mostly About Chocolate. Expert SEO. judge at various chocolate awards, wine awards, and all the Search Awards. Judith is passionate about food, wine, and travel.

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