Buche De Marrons Au Chocolat

---------- Recipe via Meal-Master (tm) v8.05

Title: Buche De Marrons Au Chocolat
Categories: Desserts, Masterchefs
Yield: 16 Servings

4 lb Chestnuts OR
2 lb Chestnuts, canned, whole,
-- unsweetened, drained OR
4 c Chestnuts, pureed, canned,
-- unsweetened
1/4 c Sugar, superfine
1/2 c Butter, unsalted, melted
3 tb Calvados OR
3 tb Applejack OR
3 tb Cognac
1/2 ts Vanilla
8 oz Chocolate, semi-sweet,
-- melted, cooled,
-- (preferably Maillard)

---------------------------------GARNISHES---------------------------------
1 c Cream, whipping
1 ts Sugar
1/2 ts Vanilla
Candied violets
1 oz Chocolate, semi-sweet,
-- melted, cooled
1 tb Cocoa, unsweetened

If you are using fresh chestnuts, cut an X on the flat side of each
chestnut. Place the chestnuts in a saucepan, cover with cold water and
bring to boil.

: Cover and boil gently until tender, about 15 minutes.

: Remove the pan from the heat and let it stand for
15 minutes.

: Shell the chestnuts, removing both the hard outer shell and the
inner brown skin.

: If you're using canned chestnuts, simply drain.

: Reserve 3 whole chestnuts for garnish.

: Puree chestnuts in a processor until very smooth.

: Add 3/4 cup of very finely powdered sugar, butter, Calvados and 1/2
teaspoon vanilla. Puree again until very smooth and fluffy.

: Add 8 ounces of melted chocolate and puree until very smooth.

: Line a 4 cup round log-shaped mold or loaf pan with plastic wrap,
pressing it down until smooth.

: Pour in the chestnut-chocolate mixture and tamp the mold to
eliminate any air bubbles. Smooth over the surface, and cover with plastic
wrap.

: Refrigerate overnight.

To Garnish: ==========

: Unmold log on serving plate, and carefully remove the plastic wrap.

: Whip the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla
until stiff.

: Spread the cream evenly over all sides of the log, forming a
barklike ridge here and there with a spatula or decorating comb.

: Drizzle thin lines of chocolate down the length of the log, using a
paper pastry cone or fork.

: Roll the 3 reserved chestnuts in cocoa and arrange on the log
lengthwise. Garnish with candied violets and refrigerate until serving.

: This log may be refrigerated for up to one week.

: Source: New York's Master Chefs, Bon Appetit Magazine
: : Written by Richard Sax, Photographs by Nancy McFarland
: : The Knapp Press, Los Angeles, 1985

: Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York

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