Buche De Noel

INGREDIENTS

INSTRUCTIONS

MOCHA BUTTER CREAM
This yule log comes from the 1978 Hallmark Holiday Cookbook. Have wanted to
make one but never seem to have the time to work it in. If you try it
please advise how it works.
Line a 15x10 inch jelly roll pan with waxed paper. Grease the paper. Break
eggs into the top of a double boiler over hot water. Add sugar and beat
with whisk or hand beater until thick and creamy. Remove from heat. Add
vanilla and beat until cool. Sift flour and salt over the mixture and fold
in gently.
Pour batter evenly into the jelly roll pan. Bake in a preheated 400 degree
oven 12 to 15 minutes or until cake is golden and springs back when touched
in center. Turn cake out onto a kitchen towel dusted with confectioners'
sugar; carefully remove waxed paper. Trim off all cake edges. Place a sheet
of waxed paper on warm cake and roll up the cake with the paper inside.
When cool, carefully unroll cake and remove paper. Spread a thin layer of
Mocha Butter Cream on cake and roll up again.
Cut a diagonal slice from each end of the roll. Set the slices at an angle
on the "log" to form branch stubs. Frost completely with Mocha Butter
Cream. Use a fork to make "bark" lines in frosting. Chill just to set.
Before serving, decorate with Marzipan Snowmen, Holly Leaves and Meringue
Mushrooms. If desired, dust Buche lightly with confectioners' sugar to
represent snow. 6 to 8 servings.
Mocha Butter Cream: Disolve sugar in water over moderate heat. Raise heat
and boil until syrup reaches 283 deg. on candy thermometer - the soft ball
stage (no thermometer? Drop a little of the mixture into very cold water;
when removed it will form a soft ball).
Beat egg yolks lightly. Pour in the hot sugar syrup in a thin stream,
beating constantly. When all sugar has been added, continue to beat until
the mixture is cool, about five minutes more. It should be light and thick.
Add softened butter a little at a time, beating in each addition thoroughly
before adding more. Dissolve instant coffee in hot water (the 1 tsp); add
to the butter cream along with the melted chocolate, beating just until
incorporated. Makes 2 cups.
Marzipan Snowmen and Holly Leaves
Use a small package of marzipan {no size given} and knead until it is
smooth and pliable. (Dust lightly with confectioners' sugar if it becomes
too oily). Pinch off small pieces and roll into balls to make heads and
bodies of snowmen. Assemble by moistening surfaces with a little water to
make them stick. Make facial features with the ends of cloves or with tiny
flakes of chocolate. Place on buche.
Tint remaining marzipan with a few drops of green food coloring; roll out
1/8 in. thick on a board dusted with confectioners' sugar. Cut out holly
leaves with a cookie cutter or knife. Place on buche.
Meringue Mushrooms
Combine one egg white and 1/4 C sugar in heavy bowl and set it over a pot
of boiling water - do not let the bowl touch the water. Beat with a whisk
or hand-held electric mixer until the mixture is lukewarm. Remove from heat
and continue to beat to make a stiff meringue.
Spoon meringue into a pastry bag and, using a plain tip, pipe out small
domes onto a greased and floured baking sheet. Make 1/2 in. domes for
mushroom caps and small pointed ones for stems. Dust caps lightly with
unsweetened cocoa powder. Bake in a preheated 225 deg. oven about 40
minutes. Remove from oven and stick caps to stems, using a little leftover
meringue to stick them together if neccessary. Press clusters into the
buche.
Posted to EAT-L Digest  by Raindncpub <Raindncpub@AOL.COM> on Dec 23, 1997

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