Buche de Noel Best Dishes

Sunday, March 20, 2011

Buche de Noel

"Buche de Noel is the French call for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Buche de Noel is adorned with confectioners' sugar to resemble snow on a Yule log."

Ingredients :

2 cups heavy cream
half cup confectioners' sugar
half cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 egg yolks
half cup white sugar
1/three cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 egg whites
1/4 cup white sugar
confectioners' sugar for dusting

Instructions :

Prep : 45M	Cook : 12M	Ready in : 1H30M

Preheat oven to 375 tiers F (190 stages C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, half of cup confectioners' sugar, half of cup cocoa, and 1 teaspoon vanilla till thick and stiff. Refrigerate.
In a massive bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and faded. Blend in 1/three cup cocoa, 1 1/2 teaspoons vanilla, and salt. In massive glass bowl, the usage of smooth beaters, whip egg whites to gentle peaks. Gradually upload 1/four cup sugar, and beat until whites shape stiff peaks. Immediately fold the yolk combination into the whites. Spread the batter lightly into the prepared pan.
Bake for 12 to fifteen minutes within the preheated oven, or until the cake springs lower back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the brink of the pan, and flip the warm cake out onto the towel. Remove and discard parchment paper. Starting at the fast edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
Unroll the cake, and unfold the filling to within 1 inch of the threshold. Roll the cake up with the filling inner. Place seam aspect down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar earlier than serving.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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