Buche De Noel Glace Pt 1

INGREDIENTS

INSTRUCTIONS

FOR THE MERINGUE TOPPING
EQUIPMENT
Form the sheet of frozen yogurt: Line the bottom and sides of one of
the pans with aluminum foil. If the frozen yogurt is rock hard,
refrigerate it briefly until softened slightly; it must be scoopable
but still very firm. (Note that frozen yogurt melts much more quickly
than ice cream, so it must be very firm when we begin to work with
it.) Distribute scoops of yogurt all over the pan. Working quickly
and leaving about 4 inches at one end of the pan uncovered, spread
the yogurt evenly in the pan by mashing the scoops with he back of a
large spoon and pushing them together. Cover with foil and freeze at
least several hours or until needed.
Make the cocoa souffle sheet: Position the rack in the lower third of
the oven and preheat to 350 degrees F. Line the bottom of the second
pan with a piece of parchment or wax paper.
In a large bowl, beat the egg yolks with vanilla and 1/2 cup of the
sugar until pale and thick. Set aside.
In a separate mixing bowl, with clean dry beater, beat the egg whites
and cream of tartar on medium speed until soft peaks form. Gradually
sprinkle in the remaining sugar, continue to beat at high speed until
stiff but not dry. Fold a quarter of the egg whites into the yolk
mixture to lighten it. Scrape the remaining whites into the bowl and
sift the cocoa over them. Fold until completely incorporated.
Spread the batter evenly in the pan and bake until the pastry springs
back when gently pressed with fingertips, 12 to 15 minutes. Cool
completely, in the pan on a wire rack.
Sprinkle a large sheet of foil with cocoa. Run a small knife or metal
spatula around the edges of the cocoa pastry to detach it from the
pan. Invert the cocoa pastry onto the foil sheet. Remove the pan and
peel the paper pan liner from the cocoa pastry.
Assemble the roll: Remove the sheet of frozen yogurt from the freezer
and remove the foil covering. Center and invert the yogurt sheet on
top of the cocoa souffle sheet. Remove the pan and the foil. The long
edges should be lined up and but there should be 2 inches of cocoa
souffle exposed at each end.
Fold the exposed pastry over the yogurt at one end of the sheet.
Continue to roll the pastry and yogurt up together, using the foil
underneath as an aid as necessary. Do not worry if there is some
initial cracking as you roll, however, if the yogurt is much too
stiff to roll, wait a few minutes until it is pliable. Wrap the roll
in foil and return to the freezer overnight or until hard.
Preheat the oven to 425 degrees F.
Make the meringue topping: Bring 1-inch of water to a simmer in a
large skillet. Combine the water, cream of tartar and sugar in a 6 to
8 cup stainless bowl. Whisk in the egg whites. Place thermometer near
stove in a mug of very hot tap water. Set bowl in skillet. Stir
mixture briskly and constantly with a rubber spatula, scraping the
sides and bottom often to avoid scrambling the egg white. After 1 1/2
minutes, remove the bowl from the skillet. Quickly insert
thermometer, tilting bowl to cover stem by at least 2 inches. If less
than 160 degrees F, rinse thermometer in simmering skillet water and
return it to mug. Replace the bowl in skillet. Stir as before until
temperature reaches 160 degrees F when bowl is removed. Beat on high
speed until cool and stiff. Set aside.
Remove the frozen roll from the freezer and unwrap it. Place the roll
on the foil wrapped cardboard. Use a metal spatula to cover the roll
completely with a thick coating of meringue topping. Leave no cake
exposed and be sure that the meringue touches the foiled cardboard all
continued in part 2

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