A buche de noel -- french yule log cake part #1
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 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 |
| 3 | 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 |
Directions
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