A Buche De Noel -- French Yule Log Cake Part #1 Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
ALMOND SPONGE SHEET
3: Egg yolks,
1/4 tsp: Almond extract,
1/2 cup: Granulated sugar,
1/2 cup: Cake flour,
1 medium: Orange, grated rind & juice
3: Egg whites,
3/4 cup: Almonds, blanched & ground
3 tbsp: Granulated sugar,
. with 3 Tbsp granulated,
Confectioners sugar, in a
. sugar,
. sifter,
MERINGUE BASE
3 large: Egg whites,
1/4 tsp: Cream of tartar, scant
pn Salt,
1 1/3 cup: Granulated sugar,
FILLING BASE
12 ounce: Semisweet bakers chocolate,
1 tbsp: Vanilla extract,
. melted with 1/3 cup,
3 tbsp: Dark Jamaican Rum,
. strong coffee,
4 tbsp: Butter, unsalted, softened
FILLING
4 tbsp: Butter, unsalted, softened
DECORATION
3 tbsp: Unsweetened cocoa, in a tea
Confectioners sugar, in a
. strainer,
. sifter,
SPUN CARAMEL VEIL
1 cup: Granulated sugar,
3 tbsp: White corn syrup,
Directions:
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 **
** Christmas Memories with Recipes **
edited by Maron L. Waxman
1st edition // 1988
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-06-95
Source from luhu.jp
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 **
** Christmas Memories with Recipes **
edited by Maron L. Waxman
1st edition // 1988
Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 11-06-95
Source from luhu.jp