-BUTTERCREAM -sugar
6 lg Egg yolks 1 ts Grated orange peel
1/3 c Firmly packed dark brown 1/2 ts Vanilla extract
-sugar 1/2 ts Cream of tartar
2 tb All purpose flour 1/8 ts Salt
1 1/2 c Half and half Powered sugar
8 oz Imported white chocolate 1 c (2 sticks) unsalted
-(such as Lindt), chopped -butter, room temperature
1 1/2 ts Grated orange peel 1 tb Grand Marnier or other
-CAKE -orange liqueur
1 1/2 c Toasted sliced almonds Pine twigs
2 tb Unbleached all purpose Candied Cranberries (see
-flour -recipe below) or fresh
6 lg Eggs, separated -currants
10 tb Firmly packed dark brown
The buche de Noel, or Christmas log, was created in the late nineteenth
century by Parisian pastry chefs, who were inspired by the real logs that
burned on hearths throughout the night on Christmas Eve. Our version can be
decorated with Candied Cranberries or fresh currants. Enjoy with a glass of
orange liqueur or Sauternes.
8 Servings
FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend
well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk
hot half and half into egg mixture. Return egg mixture to same saucepan and
cook until mixture boils and thickens, whisking constantly. Transfer
mixture to medium bowl. Add chocolate and orange peel and stir until
mixture is smooth. Press plastic wrap onto surface f pastry cream to
prevent skin from orming. Cool completely. (Pastry cream can be prepared 1
day ahead. Refrigerate. Bring to room temperature before continuing.)
