Les carnets de Julie - Le Nontronnais

place: le Périgord vert en Dordogne, Aquitaine 

Ingredients (for 12 people)
800 g chestnut / jar chestnuts,
canned or frozen 250 g butter at room temperature
200 g of sugar
1 sachet vanilla
2 tablespoons rum (quality!)
3 pieces sugar

Icing:
150 g chocolate 55%
50 g butter

Preparation
If the chestnuts are frozen, cook 30 minutes to steam. If they are in jars, they are cooked through sterilization, so 10 minutes reheating steam suffice. In both cases, add 3 sugar cubes on brown before closing the steamer (a habit of Andrée and his mom they do not explain too much).

Grind chestnuts finely vegetable mill when they are still hot, and gradually add the butter cut into pieces and sugars. Stir to melt. Stir in the rum. Place this mixture in the fridge for 30 minutes for it to harden slightly. Spread the mixture on a rectangular plate shape to a log by hand.

Place this buche cool. Meanwhile, break the chocolate and let it melt gently in a bain marie. Add the butter to the melted chocolate into pieces so that it also relies on contact. Mix. Spread frosting brush on the buche leaving virgin coves.

Draw ribs to mimic the bark of the wood by running the tines of a fork on the icing.

Conseil d'Andrée: tilt the buche or risk dropping icing on the plate when you glaze the sides. Julie's tips Use a very good rum.

link: france3.fr