| Christmas is coming soon and you are wondering | | | | Place pan into oven right away. Bake around 10 |
| what to prepare for this occasion, right? Why not try a | | | | minutes or until the top is golden and tester comes out |
| "Buche De Noel"? :-) | | | | clean. Make sure you do not overbake. |
| In this articles I'll show you a step by step method to | | | | This part should be done very quickly: remove from |
| get this done in record time. So check this out... | | | | oven, the immediately cover jelly roll pan with clean |
| The Recipe: Buche De Noel | | | | towel, then with the inverted cookie sheet. Turn over |
| Yield: 16 Servings | | | | pan, towel, and sheet to turn out cake. Remove jelly |
| Occasion: Christmas | | | | roll pan; peel off wax paper. |
| INGREDIENTS: | | | | Slide towel and cake onto counter so that the cake is |
| For the Buche De Noel: | | | | wrong side up. Slice any crisp edges, fold one end of |
| ~ 1 teaspoon Vanilla extract | | | | towel over short end of cake, and roll cake in towel. |
| ~ 1/4 teaspoon Salt | | | | Place rolled cake seam side down on wire rack or |
| ~ 3/4 cup Sugar | | | | cookie sheet to cool completely. |
| ~ 3/4 cups Cake flour | | | | Chestnut Butter Cream Filling: |
| ~ 3/4 teaspoon Baking powder | | | | Mix salt, vanilla, sugar, cream and egg yolk; beat for |
| ~ 5 Eggs | | | | around 7 minutes at medium speed. Cream butter until |
| Chestnut Butter Cream Filling: | | | | light in the beaters without washing it. Add yolk mixture |
| ~ 1 Egg yolks | | | | little by little, beating well after each addition. |
| ~ 1 pinch Salt | | | | Slowly add the powdered sugar, while beating well |
| ~ 1/2 cup Butter | | | | after each addition. Put the basic buttercream aside. |
| ~ 1/2 cup Superfine Sugar | | | | Puree chestnuts with powdered sugar, butter and |
| ~ 1-1/2 teaspoon Vanilla extract | | | | cream. Mix chestnut puree into buttercream thoroughly. |
| ~ 2 cups Powered Sugar | | | | I sometimes add a little more cream to bring to very |
| ~ 2 tablespoons Butter | | | | spreadable consistency. |
| ~ 30 Chestnuts (whole cooked) | | | | Mocha Silk Frosting: |
| ~ 4 tablespoons Heavy Cream | | | | Place instant coffee in a plastic bag and crushing it |
| Mocha Silk Frosting: | | | | with a rolling pin until powered. Combine coffee, sugar |
| ~ 1 teaspoon Vanilla extract | | | | and cocoa. Add the remaining ingredients and beat for |
| ~ 1-1/2 tablespoons Corn syrup | | | | 1 or 2 minutes at medium speed. |
| ~ 1-1/4 c Sugar, powdered | | | | You can also add a little more cream to make frosting |
| ~ 2 tb Heavy Cream | | | | easy to spread (optional). Unroll cooled cake, leaving it |
| ~ 2 teaspoons Instant coffee | | | | on towel. Spread 1/2 cup frosting evenly over cake, all |
| ~ 3 tablespoons Cocoa powder | | | | the way to the edges. |
| ~ 5-1/3 tablespoons Butter | | | | Spread 2 cups filling over thin layer of frosting, pushing |
| INSTRUCTIONS: | | | | generous amount into curved end. Roll up again, |
| For the Buche De Noel: | | | | without towel but using it to help roll. Put cake, seam |
| Utensils: Cookie sheet larger than jelly roll pan and | | | | side down, on tray or cake plate. Get rid of any |
| clean lint-free dish towel. | | | | excess villing from ends and seam edge. Chill for 1 |
| Preheat oven to 400 degrees. Prepare the 10"x15"x1" | | | | hour to firm filling. |
| jelly roll pan by greasing it, the line base and sides with | | | | Trim and remove (or eat) a thin slice from one end of |
| wax paper. Grease the wax paper. Bring the 5 eggs | | | | chilled cake; cut and keep wedge from other end. |
| to room temperature and then separate the yolk and | | | | Spread a little amount of filling on top center of cake |
| the whites. Combine salt, flour, and baking powder; | | | | and press reserved wedge on it to make the |
| place aside. | | | | "knot-hole." Frost entire cake with remaining frosting, |
| Beat yolks until thick and pale. Slowly add 6 teaspoons | | | | building frosting up around sides of "knot-hole." Do not |
| of sugar, beating well after each addition. The mixture | | | | cover knothold top. Work frosting as far under roll as |
| should fall in thick ribbon when beaters are lifted. Add | | | | possible. |
| the 1 teaspoon of vanilla and beat again. Beat egg | | | | Frequently draw narrow metal spatula lengthwise |
| whites until foamy with clean dry beaters. | | | | through frosting to create rough texture of bark. Cut |
| Slowly add residual sugar while beating continuously, | | | | pieces of angelica into leaf shapes and cut glace |
| until whites stand in firm, glossy, moist peaks. Fold 1/3 | | | | cherries in half to make log decorations. Keep cake |
| whites into yolk mixture to lighten it, then fold remaining | | | | refrigerated until serving; it is much easier to slice when |
| whites in too. | | | | cold and firm. Prior to serving, surround cake with |
| Slowly fold the dry ingredients into the egg mixture; fold | | | | cranberries and holly. |
| in smoothly but thoroughly. Spread batter evenly in | | | | Et voila! Your Buche De Noel is now ready! |
| prepared pan, making sure to get it into the corners. | | | | |