Receta Buche De Noel
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Ingredientes
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Direcciones
- 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 Large eggs into the top of a double boiler over warm water. Add in sugar and beat with whisk or possibly hand beater till thick and creamy. Remove from heat. Add in vanilla and beat till cold. Sift flour and salt over the mix and mix in gently.
- Pour batter proportionately into the jelly roll pan. Bake in a preheated 400 degree oven 12 to 15 min or possibly till cake is golden brown 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 hot cake and roll up the cake with the paper inside.
- When cold, 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 create branch stubs. Frost completely with Mocha Butter Cream. Use a fork to make "bark" lines in frosting. Refrigeratejust to set.
- Before serving, decorate with Marzipan Snowmen, Holly Leaves and Meringue Mushrooms. If you like, 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 till syrup reaches 283 deg. on candy thermometer - the soft ball stage (no thermometer Drop a little of the mix into very cool water; when removed it will form a soft ball).
- Beat egg yolks lightly. Pour in the warm sugar syrup in a thin stream, beating constantly. When all sugar has been added, continue to beat till the mix is cold, about five min more. It should be light and thick.
- Add in softened butter a little at a time, beating in each addition thoroughly before adding more. Dissolve instant coffee in warm water (the 1 tsp); add in to the butter cream along with the melted chocolate, beating just till incorporated.
- Makes 2 c..
- Marzipan Snowmen and Holly Leaves
- Use a small package of marzipan (no size given) and knead till it is smooth and pliable. (Dust lightly with confectioners' sugar if it becomes too oily). Healthy pinch off small pcs 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 possibly 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 possibly 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 - don't let the bowl touch the water. Beat with a whisk or possibly hand-held electric mixer till the mix 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 pwdr. Bake in a preheated 225 deg. oven about 40 min. Remove from oven and stick caps to stems, using a little leftover meringue to stick them together if neccessary. Press clusters into the buche.