Name: A Buche De Noel (French Yule Log Cake) - Part 1
Ingredients: 3 Egg yolks; 1/2 c Sugar, granulated; 1 md Orange; grated rind & juice; 3/4 c Almonds; blanched & ground; . with 3 Tbsp granulated; . sugar; 1/4 ts Almond extract; 1/2 c Flour, cake; 3 Egg whites; 3 tb Sugar, granulated; Confectioner's sugar; in a; . sifter; 3 lg Egg whites; pn Salt; 1/4 ts Cream of tartar; scant; 1 1/3 c Sugar, granulated; 12 oz Semisweet baker's chocolate; . melted with 1/3 cup; . strong coffee; 1 tb Vanilla extract; 3 tb Rum, dark, jamaican; 4 tb Butter, unsalted, softened; 4 tb Butter, unsalted, softened; 3 tb Unsweetened cocoa; in a tea; . strainer; Confectioner's sugar; in a; . sifter; 1 c Sugar, granualted; 3 tb Syrup, corn, white

You can do little for the welfare of your children once you have lost your authority over them. Don't allow them by your lightness, weakness, and folly, to trample upon you; but keep up so much authority that your word may be a law unto them. Nevertheless, do not let your authority be strained with such harshness and fierceness as may discourage your children. To treat our children like slaves, and with such rigor that they shall always tremble and abhor the idea of coming into our presence, is very unlike our heavenly Father.

Cotton Mather

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	French	Cakes, Desserts, France	10	Servings

INGREDIENTS

3		Egg yolks
1/2	c	Sugar, granulated
1	md	Orange; grated rind & juice
3/4	c	Almonds; blanched & ground
		. with 3 Tbsp granulated
		. sugar
1/4	ts	Almond extract
1/2	c	Flour, cake
3		Egg whites
3	tb	Sugar, granulated
		Confectioner's sugar; in a
		. sifter
3	lg	Egg whites
	pn	Salt
1/4	ts	Cream of tartar; scant
1 1/3	c	Sugar, granulated
12	oz	Semisweet baker's chocolate
		. melted with 1/3 cup
		. strong coffee
1	tb	Vanilla extract
3	tb	Rum, dark, jamaican
4	tb	Butter, unsalted, softened
4	tb	Butter, unsalted, softened
3	tb	Unsweetened cocoa; in a tea
		. strainer
		Confectioner's sugar; in a
		. sifter
1	c	Sugar, granualted
3	tb	Syrup, corn, white

INSTRUCTIONS

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 3/8-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@aol.com on Aug 11, 1997

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