Buche De Noel Recipe by c.blumenthal
Buche de Noel Cooking Instructions 2 hours 1 Leave eggs until they reach room temperature. Separate egg whites and yolks into two bowls. 2 Add 1/2 cup sugar and vanilla extract to egg yolks and whip until batter is thick and shiny. Should take 10-15 minutes. Batter should ribbon when it drips down from beaters. Mixture should lighten in color (pale yellow). 3 Mix cake flour, baking powder, and salt in flour sifter and sift into a bowl. 4 Whip egg whites with 1/4 cup sugar until they form soft peaks. 5 Fold egg whites into egg yolk mixture, adding the dry ingredient mixture gradually over time. 6 Place batter into a heavily greased and floured 15x10 pan with parchment paper lining. Spread flat and bake for 10 minutes at 190°C / 375°F until edges are golden brown. Don't overbake or cake will crack when rolled! 7 Spread powdered sugar evenly over a dry hand towel with the back of a knife. 8 While still hot, separate edge of cake from pan with a spatula and quickly turn cake over onto towel. 9 Immediately roll cake up in towel and let cool for about 30 minutes. If the cake cools too long it can crack, so make sure to add filling when the outside is still a bit warm. 10 While cake cools, make frosting. First, beat egg yolks until mixed 11 Heat sugar and water until dissolved then boil until 115°C / 239°F using a candy thermometer. 12 Wait 20 seconds until bubbles subside, then gradually pour over egg yolks, beating constantly. 13 Beat with electric mixer, by pouring sugar syrup in a thin stream between beaters so it doesn't stick to the bowl. Beat on high until thick and cool. 14 Cream butter and gradually beat into cooled yolk mixture. 15 Melt baking chocolate, allow to cool slightly and mix into frosting mixture. 16 Unroll cake and spread about 1/2 cup of frosting onto top of cake and roll cake into a circle 17 Spread rest of frosting onto outside of cake and use a fork to make wood patterns on the log and knots in the "wood". Dust outside with powdered sugar to make it look snowy. 1 Leave eggs until they reach room temperature. Separate egg whites and yolks into two bowls. 1 Leave eggs until they reach room temperature. Separate egg whites and yolks into two bowls. 2 Add 1/2 cup sugar and vanilla extract to egg yolks and whip until batter is thick and shiny. Should take 10-15 minutes. Batter should ribbon when it drips down from beaters. Mixture should lighten in color (pale yellow). 2 Add 1/2 cup sugar and vanilla extract to egg yolks and whip until batter is thick and shiny. Should take 10-15 minutes. Batter should ribbon when it drips down from beaters. Mixture should lighten in color (pale yellow). 3 Mix cake flour, baking powder, and salt in flour sifter and sift into a bowl. 3 Mix cake flour, baking powder, and salt in flour sifter and sift into a bowl. 4 Whip egg whites with 1/4 cup sugar until they form soft peaks. 4 Whip egg whites with 1/4 cup sugar until they form soft peaks. 5 Fold egg whites into egg yolk mixture, adding the dry ingredient mixture gradually over time. 5 Fold egg whites into egg yolk mixture, adding the dry ingredient mixture gradually over time. 6 Place batter into a heavily greased and floured 15x10 pan with parchment paper lining. Spread flat and bake for 10 minutes at 190°C / 375°F until edges are golden brown. Don't overbake or cake will crack when rolled! 6 Place batter into a heavily greased and floured 15x10 pan with parchment paper lining. Spread flat and bake for 10 minutes at 190°C / 375°F until edges are golden brown. Don't overbake or cake will crack when rolled! 7 Spread powdered sugar evenly over a dry hand towel with the back of a knife. 7 Spread powdered sugar evenly over a dry hand towel with the back of a knife. 8 While still hot, separate edge of cake from pan with a spatula and quickly turn cake over onto towel. 8 While still hot, separate edge of cake from pan with a spatula and quickly turn cake over onto towel. 9 Immediately roll cake up in towel and let cool for about 30 minutes. If the cake cools too long it can crack, so make sure to add filling when the outside is still a bit warm. 9 Immediately roll cake up in towel and let cool for about 30 minutes. If the cake cools too long it can crack, so make sure to add filling when the outside is still a bit warm. 10 While cake cools, make frosting. First, beat egg yolks until mixed 10 While cake cools, make frosting. First, beat egg yolks until mixed 11 Heat sugar and water until dissolved then boil until 115°C / 239°F using a candy thermometer. 11 Heat sugar and water until dissolved then boil until 115°C / 239°F using a candy thermometer. 12 Wait 20 seconds until bubbles subside, then gradually pour over egg yolks, beating constantly. 12 Wait 20 seconds until bubbles subside, then gradually pour over egg yolks, beating constantly. 13 Beat with electric mixer, by pouring sugar syrup in a thin stream between beaters so it doesn't stick to the bowl. Beat on high until thick and cool. 13 Beat with electric mixer, by pouring sugar syrup in a thin stream between beaters so it doesn't stick to the bowl. Beat on high until thick and cool. 14 Cream butter and gradually beat into cooled yolk mixture. 14 Cream butter and gradually beat into cooled yolk mixture. 15 Melt baking chocolate, allow to cool slightly and mix into frosting mixture. 15 Melt baking chocolate, allow to cool slightly and mix into frosting mixture. 16 Unroll cake and spread about 1/2 cup of frosting onto top of cake and roll cake into a circle 16 Unroll cake and spread about 1/2 cup of frosting onto top of cake and roll cake into a circle 17 Spread rest of frosting onto outside of cake and use a fork to make wood patterns on the log and knots in the "wood". Dust outside with powdered sugar to make it look snowy. 17 Spread rest of frosting onto outside of cake and use a fork to make wood patterns on the log and knots in the "wood". Dust outside with powdered sugar to make it look snowy. 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