A Buche De Noel (French Yule Log Cake) - Part 1
- ----------------------------ALMOND SPONGE SHEET----------------------------
- 3 Egg yolks
- 1/2 c Sugar, granulated
- 1 md Orange; grated rind & juice
- 3/4 c Almonds; blanched & ground
- . with 3 Tbsp granulated
- . sugar
- 1/4 ts Almond extract
- 1/2 c Flour, cake
- 3 Egg whites
- 3 tb Sugar, granulated
- Confectioner's sugar; in a
- . sifter
-------------------------------MERINGUE BASE-------------------------------
3 lg Egg whites
pn Salt
1/4 ts Cream of tartar; scant
1 1/3 c Sugar, granulated
--------------------------------FILLING BASE--------------------------------
12 oz Semisweet baker's chocolate
. melted with 1/3 cup
. strong coffee
1 tb Vanilla extract
3 tb Rum, dark, jamaican
4 tb Butter, unsalted, softened
----------------------------------FILLING----------------------------------
4 tb Butter, unsalted, softened
---------------------------------DECORATION---------------------------------
3 tb Unsweetened cocoa; in a tea
. strainer
Confectioner's sugar; in a
. sifter
-----------------------------SPUN CARAMEL VEIL-----------------------------
1 c Sugar, granualted
3 tb Syrup, corn, white
SPECIAL EQUIPMENT SUGGESTED
A jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour for
the pan; an electric blender or food processor for the aImonds; a
table-model electric mixer for the meringue; a pastry bag with 3/8-inch
tube opening and a separate tube with l/8-inch opening, for the mushrooms;
a buttered and floured no-stick pas try sheet for the mushrooms; a serving
board to hold the log plenty of wax paper; an oiled broom handle suspended
between 2 chair backs and newspapers on the floor, for the caramel. ** For
the directions, please see part #2 **
Posted to MM-Recipes Digest V4 #210 by BobbieB1@aol.com on Aug 11, 1997
3 lg Egg whites
pn Salt
1/4 ts Cream of tartar; scant
1 1/3 c Sugar, granulated
--------------------------------FILLING BASE--------------------------------
12 oz Semisweet baker's chocolate
. melted with 1/3 cup
. strong coffee
1 tb Vanilla extract
3 tb Rum, dark, jamaican
4 tb Butter, unsalted, softened
----------------------------------FILLING----------------------------------
4 tb Butter, unsalted, softened
---------------------------------DECORATION---------------------------------
3 tb Unsweetened cocoa; in a tea
. strainer
Confectioner's sugar; in a
. sifter
-----------------------------SPUN CARAMEL VEIL-----------------------------
1 c Sugar, granualted
3 tb Syrup, corn, white
SPECIAL EQUIPMENT SUGGESTED
A jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour for
the pan; an electric blender or food processor for the aImonds; a
table-model electric mixer for the meringue; a pastry bag with 3/8-inch
tube opening and a separate tube with l/8-inch opening, for the mushrooms;
a buttered and floured no-stick pas try sheet for the mushrooms; a serving
board to hold the log plenty of wax paper; an oiled broom handle suspended
between 2 chair backs and newspapers on the floor, for the caramel. ** For
the directions, please see part #2 **
Posted to MM-Recipes Digest V4 #210 by BobbieB1@aol.com on Aug 11, 1997
