Buche de noel (yule log)
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Buche de noel (yule log)
  Christmas  
Last updated 6/12/2012 1:11:12 AM. Recipe ID 38636. Report a problem with this recipe.
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      Title: Buche de noel (yule log)
 Categories: Candies, Christmas
      Yield: 16 Servings
 
MMMMM-----------------------BUCHE DE NOEL----------------------------
    3/4 c  Cake flour
    3/4 ts Baking powder
    1/4 ts Salt
      5    Eggs
    3/4 c  Sugar
      1 ts Vanilla extract

MMMMM----------------CHESTNUT BUTTERCREAM FILLING---------------------
    1/2 c  Sugar, superfine
      1    Egg yolks
      1 pn Salt
  1 1/2 ts Vanilla extract
      2 tb Cream, heavy
    1/2 c  Butter
      2 c  Sugar, powdered
     30    Chestnuts, whole cooked
      2 tb Butter
      4 tb Cream, heavy
    1/3 c  Sugar, powdered

MMMMM--------------------MOCHA SILK FROSTING-------------------------
  1 1/4 c  Sugar, powdered
      3 tb Cocoa powder
      2 ts Instant coffee
  5 1/3 tb Butter
  1 1/2 tb Corn syrup
      1 ts Vanilla extract
      2 tb Cream, heavy
 
  Have ready: clean lint-free dish towel and cookie sheet larger than
  jelly roll pan. Preheat oven to 400; prepare 10"x15"x1" jelly roll
  pan by greasing it, lining bottom and sides with wax paper, and
  greasing wax paper.  Bring eggs to room temperature and separate. Mix
  flour, baking powder, and salt; set aside. Beat yolks until thick and
  pale. Gradually add 6T sugar, beating well after each addition.
  Mixture should fall in thick ribbon when beaters are lifted. Add
  vanilla and beat again. With clean dry beaters, beat egg whites until
  foamy. Gradually add remaining sugar, beating constantly, until
  whites stand in firm, glossy, moist peaks. Fold 1/3 whites into yolk
  mixture to lighten it, then fold remaining whites in too. Gradually
  fold dry ingredients into egg mixture; fold in gently but thoroughly.
  Spread batter evenly in prepared pan, making sure to get it into the
  corners. Put pan into oven immediately. Bake 10-12 minutes, just
  until cake is golden on top and tester comes out clean. Do not
  overbake. Remove from oven; working quickly, cover jelly roll pan
  FIRST with clean towel, then with inverted cookie sheet. Turn over
  pan, towel, and sheet to turn out cake. Remove jelly roll pan; peel
  off wax paper. Slide towel and cake onto counter; cake is wrong side
  up. Cut off any crisp edges, fold one end of towel over short end of
  cake, and roll cake in towel. Place rolled cake seam side down on
  wire rack or cookie sheet to cool completely. CHESTNUT BUTTERCREAM
  FILLING: combine sugar, egg yolk, salt, vanilla, and cream; beat for
  8 minutes at medium speed. Without washing beaters, cream butter
  until light. Add yolk mixture a little at a time, beating well after
  each addition. Gradually add powdered sugar, beating well after each
  addition. Set basic buttercream aside. Puree chestnuts with butter,
  cream, and powdered sugar. Stir chestnut puree into buttercream,
  blending thoroughly.  If necessary, thin with a little more cream to
  bring to very spreadable consistency. MOCHA SILK FROSTING: powder
  instant coffee by placing in plastic bag and crushing with rolling
  pin. Mix together sugar, cocoa, and coffee. Add remaining ingredients
  and beat for 1 minute at medium speed.  If necessary, add a little
  more cream to make frosting easy to spread. Unroll cooled cake,
  leaving it on towel; don't worry about the cake looking deflated, it
  will perk up soon. Spread 1/2 c frosting evenly over cake, all the
  way to the edges. Spread 2 c filling over thin layer of frosting,
  pushing generous amount into curved end. Roll up again, without towel
  but using it to help roll.  Place cake, seam side down, on cake plate
  or tray. Remove any excess villing from ends and seam edge.
  Refrigerate for 1 hour to firm filling. Trim and discard (or eat!) a
  thin slice from one end of chilled cake; cut and reserve wedge from
  other end. Spread a small amount of filling on top center of cake and
  press reserved wedge on it to make the "knothole." Frost entire cake
  with remaining frosting, building frosting up around sides of
  "knothole."  Do NOT cover knothold top! Work frosting as far under
  roll as possible. Repeatedly draw narrow metal spatula lengthwise
  through frosting to simulate rough texture of bark. Snip pieces of
  angelica into leaf shapes and cut glace cherries in half to make log
  decorations. Keep cake refrigerated until serving; it is much easier
  to slice when cold and firm. Before serving, surround cake with holly
  and cranberries.
  




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Recipe ID 38636 (Apr 03, 2005)

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