Buche De Noel
INGREDIENTS:
4 Eggs
3/4 c Granulated sugar
1 ts Vanilla
3/4 c Flour
1 ts Salt
Confectioners' sugar
Mocha Butter Cream; (below)
Marzipan Snowmen and Holly
-Leaves; (below)
Meringue Mushrooms; (below)
4 Eggs
3/4 c Granulated sugar
1 ts Vanilla
3/4 c Flour
1 ts Salt
Confectioners' sugar
Mocha Butter Cream; (below)
Marzipan Snowmen and Holly
-Leaves; (below)
Meringue Mushrooms; (below)
---MOCHA BUTTER CREAM---
2/3 c Sugar 1/4 c Water 5 Egg yolks 1 c Butter; softened 1 tb Instant coffee powder 1 ts Hot water 2 oz Semisweet chocolate; melted
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.
2/3 c Sugar 1/4 c Water 5 Egg yolks 1 c Butter; softened 1 tb Instant coffee powder 1 ts Hot water 2 oz Semisweet chocolate; melted
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.