Instructions
- Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
- Prepare the Génoise Sponge. Whisk eggs and sugar until pale and thick. Gently fold in sifted flour. Fold in melted butter. Pour into prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Chestnut Crème Mousseline. In a saucepan, heat milk and sugar. Whisk egg yolks and cornstarch. Temper the yolks with the hot milk mixture. Cook until thickened. Stir in chestnut puree and vanilla. Cool completely. Gradually beat in softened butter until light and fluffy.
- Once the cake is cooled, carefully roll it up tightly with a clean kitchen towel. Let cool completely.
- Prepare the Mirror Glaze. Bloom gelatin in cold water. Heat cream, sugar, and water to 248°F (120°C). Pour over white chocolate and stir until melted. Add bloomed gelatin and stir until dissolved. Strain and cool to 90-95°F (32-35°C).
- Unroll the cooled cake and spread evenly with the Chestnut Crème Mousseline. Re-roll the cake tightly.
- Pour the Mirror Glaze over the Yule Log, ensuring it is completely covered. Let set in the refrigerator for at least 30 minutes. Decorate as desired.
