a buche de noel -- french yule log cake part #1

Categories
Holiday
Cake/cookie
Desserts
French
Yield
10 servings
MeasureIngredient
Egg yolks
½ cup Granulated sugar
1 medium Orange; grated rind & juice
¾ cup Almonds; blanched & ground
  . with 3 Tbsp granulated
  . sugar
3 larges Egg whites
 pinch Salt
12 ounces Semisweet baker's chocolate
  . melted with 1/3 cup
  . strong coffee
4 tablespoons Butter; unsalted, softened
3 tablespoons Unsweetened cocoa; in a tea
  . strainer
1 cup Granulated sugar
¼ teaspoon Almond extract
½ cup Cake flour
Egg whites
3 tablespoons Granulated sugar
  Confectioner's sugar; in a
  . sifter
¼ teaspoon Cream of tartar; scant
1⅓ cup Granulated sugar
1 tablespoon Vanilla extract
3 tablespoons Dark Jamaican Rum
4 tablespoons Butter; unsalted, softened
  Confectioner's sugar; in a
  . sifter
3 tablespoons White corn syrup

ALMOND SPONGE SHEET

MERINGUE BASE

FILLING BASE

FILLING

DECORATION

SPUN CARAMEL VEIL

SPECIAL EQUIPMENT SUGGESTED

A jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour for the pan; an electric blender or food processor for the aImonds; a table-model electric mixer for the meringue; a pastry bag with ⅜-inch tube opening and a separate tube with l/8-inch opening, for the mushrooms; a buttered and floured no-stick pas try sheet for the mushrooms; a serving board to hold the log plenty of wax paper; an oiled broom handle suspended between 2 chair backs and newspapers on the floor, for the caramel.

** For the directions, please see part #2 ** ** Christmas Memories with Recipes ** edited by Maron L. Waxman

1st edition // 1988

Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-06-95

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