Father Tim's Mother's Buche De Noel Recipe
Ingredients
| 1/4 cup unsalted butter, melted, more for greasing the pan | ||
| 1/3 cup cake flour, more for dusting the pan | ||
| Salt | 1/8 Teaspoon (For the chocolate genoise) | |
| 1/4 cup Dutch-processed cocoa | ||
| Cornstarch | 1/3 Cup (16 tbs) (For the chocolate genoise) | |
| 3 large eggs, at room temperature | ||
| 3 large egg yolks, at room temperature | ||
| Granulated Sugar | 3/4 Cup (16 tbs) (For the chocolate genoise) | |
| Confectioners' sugar, for dusting the cake | ||
| 8 large egg yolks, at room temperature | ||
| Water | 1/3 Cup (16 tbs) (For the buttercreatn) | |
| 1 cup plus | ||
| Granulated Sugar | 2 Tablespoon (For the buttercreatn) | |
| 2 cups unsalted butter, at room temperature | ||
| Espresso powder | 1 Tablespoon (For the buttercreatn) | |
| 1 tablespoon Dutch-processed cocoa | ||
| Rum | 2 Tablespoon (For the buttercreatn) | |
| Ground sweet chocolate | ||
| Marzipan Mushrooms and Holly | ||
| Confectioners' sugar | ||
Directions
The genoise
Preheat the oven to 400°F.
Lightly butter and flour a 17 x 11-inch jelly-roll pan.
Line the pan with parchment and lightly butter and flour the parchment.
Sift the flour, salt, 1/4 cup cocoa, and cornstarch into a large bowl and spread out onto a sheet of wax paper.
In a medium saucepan over high heat, bring 2 inches of water to a boil, then reduce the heat to a simmer.
In the bowl of an electric mixer, mix the 3 eggs, 3 egg yolks, and 3/4 cup granulated sugar together.
Place the bowl in the simmering water and whisk gently until the mixture reaches 100°F on a candy thermometer.
Return the bowl to the mixer, and using the whisk attachment whip on high speed until the egg mixture is cooled and tripled in volume, about 3 to 5 minutes.
Preheat the oven to 400°F.
Lightly butter and flour a 17 x 11-inch jelly-roll pan.
Line the pan with parchment and lightly butter and flour the parchment.
Sift the flour, salt, 1/4 cup cocoa, and cornstarch into a large bowl and spread out onto a sheet of wax paper.
In a medium saucepan over high heat, bring 2 inches of water to a boil, then reduce the heat to a simmer.
In the bowl of an electric mixer, mix the 3 eggs, 3 egg yolks, and 3/4 cup granulated sugar together.
Place the bowl in the simmering water and whisk gently until the mixture reaches 100°F on a candy thermometer.
Return the bowl to the mixer, and using the whisk attachment whip on high speed until the egg mixture is cooled and tripled in volume, about 3 to 5 minutes.
Chef
