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Title: Caramel-Orange Buche De Noel1
Categories: Blank
Yield: 2 Servings

BUTTERCREAM
6lgEgg yolks
1/3cFirmly packed dark brown sugar
2tbAll purpose flour
1 1/2cHalf and half
8ozImported white chocolate (such as Lindt), chopped
1 1/2tsGrated orange peel
CAKE
1 1/2cToasted sliced almonds
2tbUnbleached all purpose flour
6lgEggs, separated
10tbFirmly packed dark brown sugar
1tsGrated orange peel
1/2tsVanilla extract
1/2tsCream of tartar
1/8tsSalt
  Powered sugar
1c(2 sticks) unsalted butter, room temperature
1tbGrand Marnier or other orange liqueur
  Pine twigs
  Candied Cranberries (see recipe below) or fresh currants

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.

8 Servings

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.)

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