a buche de noel (french yule log cake) - part 1

Categories
Cakes
Desserts
France
Yield
10 Servings
MeasureIngredient
Egg yolks
½ cup Sugar, granulated
1 medium Orange; grated rind & juice
¾ cup Almonds; blanched & ground
  . with 3 Tbsp granulated
  . sugar
¼ teaspoon Almond extract
½ cup Flour, cake
Egg whites
3 tablespoons Sugar, granulated
  Confectioner's sugar; in a
  . sifter
3 larges Egg whites
 pinch Salt
¼ teaspoon Cream of tartar; scant
1⅓ cup Sugar, granulated
12 ounces Semisweet baker's chocolate
  . melted with 1/3 cup
  . strong coffee
1 tablespoon Vanilla extract
3 tablespoons Rum, dark, jamaican
4 tablespoons Butter, unsalted, softened
4 tablespoons Butter, unsalted, softened
3 tablespoons Unsweetened cocoa; in a tea
  . strainer
  Confectioner's sugar; in a
  . sifter
1 cup Sugar, granualted
3 tablespoons Syrup, corn, white

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 ** Posted to MM-Recipes Digest V4 #210 by BobbieB1@... on Aug 11, 1997

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