Caramel-orange buche de noel
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -BUTTERCREAM | ||
| 6 | larges | Egg yolks |
| ⅓ | cup | Firmly packed dark brown sugar |
| 2 | tablespoons | All purpose flour |
| 1½ | cup | Half and half |
| 8 | ounces | Imported white chocolate (such as Lindt), chopped |
| 1½ | teaspoon | Grated orange peel CAKE |
| 1½ | cup | Toasted sliced almonds |
| 2 | tablespoons | Unbleached all purpose flour |
| 6 | larges | Eggs, separated |
| 10 | tablespoons | Firmly packed dark brown sugar |
| 1 | teaspoon | Grated orange peel |
| ½ | teaspoon | Vanilla extract |
| ½ | teaspoon | Cream of tartar |
| ⅛ | teaspoon | Salt |
| Powered sugar | ||
| 1 | cup | (2 sticks) unsalted butter, room temperature |
| 1 | tablespoon | Grand Marnier or other orange liqueur |
| Pine twigs | ||
| Candied Cranberries (see recipe below) or fresh currants | ||
Directions
The buche de Noel, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants. Enjoy with a glass of orange liqueur or Sauternes.
8 Servings
FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan.
Slowly whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to medium bowl. Add chocolate and orange peel and stir until mixture is smooth. Press plastic wrap onto surface f pastry cream to prevent skin from orming. Cool completely.
(Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.) ===contined====