Buche De Noel Recipe
Ingredients
3 eggs
2 egg yolks
1 cup sifted all purpose flour
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons grated orange peel
For the sugar syrup:
1/4 cup sugar
1/4 cup water
2 to 3 tablespoons Grand Marnier
For the buttercream:
4 egg yolks
1 1/2 cups unsalted butter, softened slightly
1/2 cup sugar
1/4 cup water
2 tablespoons Grand Marnier
5 ounces unsweetened chocolate, melted and cooled slightly
Directions
Sifted confectioner's sugar and meringue mushrooms for decoration Butter a jelly roll pan, line it with wax paper and butter the paper.
Sprinkle the paper with flour, shaking off the excess.
In a large bowl combine the eggs, yolks, and sugar and whisk the mixture over low heat until it is lukewarm.
Off the heat, beat the mixture until it forms a ribbon, then beat in the vanilla.
Sift together the flour and the salt.
Fold the mixture into the yolks, 1/3 cup at a time, being careful not to overmix.
Fold in the butter.
Spoon the batter into the prepared pan, smoothing it into an 11 X 16 inch rectangle, and bake in a 425° F oven for 8 to 10 minutes, or until a cake tester inserted in the center comes out clean.
Let the cake cool in the pan on a rack, covered with a dampened dish towel.
Make the sugar syrup: In a saucepan combine the sugar and water, bring the liquid to a simmer, stirring, and simmer until the liquid is clear.
Let the syrup cool, then stir in the Grand Marnier.
Make the buttercream: In the bowl of an electric mixer, beat the yolks until combined.
In a small heavy saucepan combine the sugar and water, bring the liquid to a boil, and boil until the syrup forms a thread or a candy thermometer registers 224° F.
With the mixer running, add the sugar syrup in a stream and beat until the mixture is cool.
Add the butter, a little at a time, and beat until combined well.
Beat in the Grand Marnier and chocolate.
Invert the cake onto a piece of wax paper, peel off the lining paper, and brush the cake with the sugar syrup.
Spread with a layer of buttercream, leaving a 1 inch border on all sides.
Beginning with the long side nearest you and lifting the cake with the wax paper, roll up the cake.
Trim the ends, cutting them diagonally, and with a spatula spread the remaining buttercream over the cake in an even layer.
Pull the tines of a fork down the length of the log to simulate bark, sprinkle very lightly with confectioner's sugar to simulate snow, and decorate with meringue mushrooms, if desired.
The cake will keep for several days in the refrigerator.
Let stand at room temperature for at least 15 minutes before serving.
Sprinkle the paper with flour, shaking off the excess.
In a large bowl combine the eggs, yolks, and sugar and whisk the mixture over low heat until it is lukewarm.
Off the heat, beat the mixture until it forms a ribbon, then beat in the vanilla.
Sift together the flour and the salt.
Fold the mixture into the yolks, 1/3 cup at a time, being careful not to overmix.
Fold in the butter.
Spoon the batter into the prepared pan, smoothing it into an 11 X 16 inch rectangle, and bake in a 425° F oven for 8 to 10 minutes, or until a cake tester inserted in the center comes out clean.
Let the cake cool in the pan on a rack, covered with a dampened dish towel.
Make the sugar syrup: In a saucepan combine the sugar and water, bring the liquid to a simmer, stirring, and simmer until the liquid is clear.
Let the syrup cool, then stir in the Grand Marnier.
Make the buttercream: In the bowl of an electric mixer, beat the yolks until combined.
In a small heavy saucepan combine the sugar and water, bring the liquid to a boil, and boil until the syrup forms a thread or a candy thermometer registers 224° F.
With the mixer running, add the sugar syrup in a stream and beat until the mixture is cool.
Add the butter, a little at a time, and beat until combined well.
Beat in the Grand Marnier and chocolate.
Invert the cake onto a piece of wax paper, peel off the lining paper, and brush the cake with the sugar syrup.
Spread with a layer of buttercream, leaving a 1 inch border on all sides.
Beginning with the long side nearest you and lifting the cake with the wax paper, roll up the cake.
Trim the ends, cutting them diagonally, and with a spatula spread the remaining buttercream over the cake in an even layer.
Pull the tines of a fork down the length of the log to simulate bark, sprinkle very lightly with confectioner's sugar to simulate snow, and decorate with meringue mushrooms, if desired.
The cake will keep for several days in the refrigerator.
Let stand at room temperature for at least 15 minutes before serving.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
