| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake, Entertain |
2 |
Servings |
INGREDIENTS
|
|
-BUTTERCREAM |
| 6 |
lg |
Egg yolks |
| 1/3 |
c |
Firmly packed dark brown sugar |
| 2 |
tb |
All purpose flour |
| 1 1/2 |
c |
Half and half |
| 8 |
oz |
Imported white chocolate (such as Lindt), chopped |
| 1 1/2 |
ts |
Grated orange peel CAKE |
| 1 1/2 |
c |
Toasted sliced almonds |
| 2 |
tb |
Unbleached all purpose flour |
| 6 |
lg |
Eggs, separated |
| 10 |
tb |
Firmly packed dark brown sugar |
| 1 |
ts |
Grated orange peel |
| 1/2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Cream of tartar |
| 1/8 |
ts |
Salt |
|
|
Powered sugar |
| 1 |
c |
(2 sticks) unsalted butter, room temperature |
| 1 |
tb |
Grand Marnier or other orange liqueur |
|
|
Pine twigs |
|
|
Candied Cranberries (see recipe below) or fresh currants |
|
8 |
Servings |
INSTRUCTIONS
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.
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====
Posted to MM-Recipes Digest V4 #209 by Polly/Lisa <liwo@nb.net> on Aug 10,
1997
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