{"id":7758,"date":"2020-10-09T13:00:43","date_gmt":"2020-10-09T13:00:43","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&#038;p=7758"},"modified":"2020-10-09T13:00:43","modified_gmt":"2020-10-09T13:00:43","slug":"yule-log-marrondarine-with-pdo-huile-dolive-de-nyons","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/en\/ricette\/yule-log-marrondarine-with-pdo-huile-dolive-de-nyons\/","title":{"rendered":"Yule log \u00ab marrondarine \u00bb with PDO huile d\u2019olive de Nyons"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_2_3 2_3 fusion-two-third fusion-column-first\" style=\"--awb-bg-size:cover;width:66.666666666667%;width:calc(66.666666666667% - ( ( 4% ) * 0.66666666666667 ) );margin-right: 4%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy\"><div class=\"fusion-image-element in-legacy-container\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\" fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"800\" height=\"533\" title=\"buche_creme_marron_mandarine_huile_olive_aop_nyons\" src=\"https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/10\/buche_creme_marron_mandarine_huile_olive_aop_nyons-800x533.jpg\" alt class=\"img-responsive wp-image-7759\" srcset=\"https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/10\/buche_creme_marron_mandarine_huile_olive_aop_nyons-200x133.jpg 200w, https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/10\/buche_creme_marron_mandarine_huile_olive_aop_nyons-400x267.jpg 400w, https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/10\/buche_creme_marron_mandarine_huile_olive_aop_nyons-600x400.jpg 600w, https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/10\/buche_creme_marron_mandarine_huile_olive_aop_nyons-800x533.jpg 800w, https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2020\/10\/buche_creme_marron_mandarine_huile_olive_aop_nyons.jpg 1067w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/span><\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_3 1_3 fusion-one-third fusion-column-last\" style=\"--awb-bg-size:cover;width:33.333333333333%;width:calc(33.333333333333% - ( ( 4% ) * 0.33333333333333 ) );\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy\"><div class=\"fusion-text fusion-text-1\"><p>Preparation time:\u00a030 minutes<br \/>\nCooking time:\u00a040 minutes<\/p>\n<p>Ingredients:<\/p>\n<p>For the cake:<\/p>\n<ul>\n<li>500 g chestnut cream<\/li>\n<li>1 large tbsp of flour<\/li>\n<li>1 tbsp rum<\/li>\n<li>30 g <strong>PDO huile d\u2019olive de Nyons<\/strong><\/li>\n<li>3 eggs<\/li>\n<\/ul>\n<p>For the caramelised mandarin:<\/p>\n<ul>\n<li>8 to 10 mandarins<\/li>\n<li>2 tbsp sugar<\/li>\n<li>1 tbsp <strong>PDO huile d\u2019olive de Nyons<\/strong><\/li>\n<\/ul>\n<p>For the whipped cream:<\/p>\n<ul>\n<li>1 jar of whipping cream<\/li>\n<li>3 tbsp icing sugar<\/li>\n<li>1 tsp orange aroma<\/li>\n<li>The grated peel of an orange<\/li>\n<\/ul>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-2 nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-one-full fusion-column-first fusion-column-last\" style=\"--awb-bg-size:cover;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-column-wrapper-legacy\"><div class=\"fusion-text fusion-text-2\"><p>Place bowl with the whisks and whipping cream in the refrigerator to cool. Preheat the oven to 180\u00b0C.<\/p>\n<p>Prepare the cake: separate the whites from the egg yolks. In a bowl, mix the chestnut cream with the olive oil and rum. Add the flour and the egg yolks.<\/p>\n<p>Whip the egg whites until stiff. Gently incorporate them into the chestnut mixture. Pour into a cake tin (or a yule log tin) and bake for about 30 minutes (the knife should come out dry). Cool the cake on a wire rack.<\/p>\n<p>Prepare the caramelised mandarin: peel the mandarins and skin the mandarin pieces. Put them in a frying pan with sugar and olive oil. Allow to caramelise and set aside.<\/p>\n<p>Cut the cake in half, place the caramelised mandarin on the bottom half and close with the other half of the cake.<\/p>\n<p>Prepare the whipped cream: take the bowl with the whipping cream out of the refrigerator. Whisk the cream, add the icing sugar, orange aroma and half of the grated orange peel: the whipped cream should be firm. Set aside 3\/4 in a piping bag<\/p>\n<p>Use the rest of the whipped cream to cover the sides and top of the cake with a thin layer. Decorate the cake with the rest of the whipped cream from the piping bag. Finish by sprinkling the rest of the grated orange on the cake and decorate with a few sugar decorations. Place in the fridge until serving.<\/p>\n<p><strong><br \/>\nWhich PDO olive oil ?<\/strong><\/p>\n<p>We advise you to use a delicate-tasting PDO huile d\u2019olive de Nyons, for its sweetness, its smoothness, its aromas of dried fruit, and its buttery taste, along with possible aromas of fresh hazelnuts and\/or freshly-cut grass.<\/p>\n<p>You can also use one of these PDO olive oils: Nice and Corse &#8211; Oliu di Corsica \u2013 r\u00e9colte \u00e0 l\u2019ancienne.<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"featured_media":7759,"menu_order":0,"template":"","class_list":["post-7758","ricette","type-ricette","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Yule log \u00ab marrondarine \u00bb with PDO huile d\u2019olive de Nyons - LOOKING FOR THE PERFECT FOOD<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lookingfortheperfectfood.eu\/en\/ricette\/yule-log-marrondarine-with-pdo-huile-dolive-de-nyons\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yule log \u00ab marrondarine \u00bb with PDO huile d\u2019olive de Nyons - 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