Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-BUTTERCREAM
6 lg Egg yolks
1/3 c Firmly packed dark brown
-sugar
2 tb All purpose flour
1 1/2 c Half and half
8 oz Imported white chocolate
-(such as Lindt), chopped
1 1/2 ts Grated orange peel
-CAKE
1 1/2 c Toasted sliced almonds
2 tb Unbleached all purpose
-flour
6 lg Eggs, separated
10 tb Firmly packed dark brown
-sugar
1 t Grated orange peel
1/2 ts Vanilla extract
1/2 ts Cream of tartar
1/8 ts Salt
Powered sugar
1 c (2 sticks) unsalted
-butter, room temperature
1 tb Grand Marnier or other
-orange liqueur
Pine twigs
Candied Cranberries (see
-recipe below) or fresh
-currants
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.)
FOR CAKE: Preheat oven to 300 degrees. Butter llxl7-inch jelly roll
pan. Line with parchment. Butter and flour parchment. Coarsely grind
toasted almonds with flour in processor. Using electric mixer, beat
yolks with 5 tablespoons brown sugar in medium bowl until slowly
dissolving ribbons form when beaters are lifted. Stir in orange peel
and vanilla extract. Using clean dry beaters, beat whites with cream
of tartar and salt in large bowl until soft peaks form. Gradually add
remaining 5 tablespoons brown sugar and beat until stiff but not dry.
Fold whites into yolk mixture. Gently fold in almond mixture.
Spread batter evenly in prepared pan. Bake until toothpick inserted
into center comes out clean, about 30 minutes. Run small sharp knife
around pan sides if necessary to loosen cake. Slide cake on parchment
onto rack. Cool.
Slide cake on parchment onto work surface. Loosen cake from parchment
using heavy large knife as aid. Sift powdered sugar over cake. Invert
onto cookie sheet. Sprinkle with powdered sugar and invert onto
another parchment sheet. Using electric mixer, beat butter in large
bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream
1/4 cup at a time, beating after each addition until just blended.
Spread half of buttercream over cake, leaving 1/2-inch border.
Starting at 1 long side, roll up cake jelly roll fashion. Arrange
seam side down on parchment. Set aside 1/2 cup buttercream; spread
remaining buttercream over cake. Cut 2 inches off each end of cake,
cutting on diagonal. Transfer cake to platter. Attach ends to top of
cake, forming branches. Spread reserved 1/2 cup buttercream over cake
ends and seams. Cover and refrigerate at least 1 hour to firm
buttercream. (Cake can be prepared 1 day ahead. Cover and
refrigerate. Let cake stand at room temperature 20 minutes before
serving.)
Arrange pine twigs on cake and on platter. Garnish with cranberries.
