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Buche de noel (yule log)
 


  Ingredients:


-----------------------BUCHE DE NOEL----------------------------
     3/4 c  Cake flour
     3/4 ts Baking powder
     1/4 ts Salt
       5 ea Eggs
     3/4 c  Sugar
       1 ts Vanilla extract
 
 ----------------CHESTNUT BUTTER CREAM FILLING---------------------
     1/2 c  Sugar, superfine
       1 ea Egg yolks
       1 pn Salt
   1 1/2 ts Vanilla extract
       2 tb Cream, heavy
     1/2 c  Butter
       2 c  Sugar, powdered
      30 ea Chestnuts, whole cooked
       2 tb Butter
       4 tb Cream, heavy
     1/3 c  Sugar, powdered
 
--------------------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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Last Updated Saturday, November 20th, 2004