How To Make: A Buche De Noel Quickly and easily

Christmas is coming soon and you're wondering what to prepare for the occasion, right? Why not try a "Buche de Noel"?

In this articles I will show you a step by step method to get this done in record time. So, check this out ...

The Recipe: Buche de Noel
Yield: 16 servings
Occasion: Christmas

INGREDIENTS:

Buche de Noel for:

~ 1 teaspoon vanilla extract

Salt ~ 1/4 teaspoon

Sugar ~ 3/4 cup

~ 3/4 cups flour Cake

~ Baking powder 3/4 tsp

~ 5 eggs

Chestnut Butter Cream Filling:

~ 1 egg yolk

~ 1 pinch of salt

~ Butter 1/2 cup

Superfine Sugar ~ 1/2 cup

~ 1-1/2 tsp vanilla extract

~ 2 cups powdered sugar

~ 2 tablespoons of butter

~ 30 Chestnuts (Full cooked)

~ 4 tablespoons heavy cream

Silk Mocha Frosting:

~ 1 teaspoon vanilla extract

~ ~ ~ = HEAD NNS 1-1/2 tablespoons corn syrup

~ 1-1/4 c Sugar, powdered

~ 2 tb Heavy Cream

~ 2 teaspoons instant coffee

~ 3 tablespoons cocoa powder

~ 5-1/3 Tbsp butter

INSTRUCTIONS:

Buche de Noel for:

Tools: pan larger than Jelly Roll pan and clean lint-free cloth.

Preheat oven to 400 degrees. Prepare 10 "x15" "jelly roll pan x1 lubricating it, the baseline and sides with greaseproof paper. Grease the wax paper. Bring 5 eggs at room temperature and then separate the yolk and egg whites. Add salt, flour, baking powder, place it aside.

Whisk the egg yolks until thick and pale. Slowly add 6 tablespoons sugar, beating well after each addition. The mixture should fall in thick ribbon when beaters are lifted. Add 1 teaspoon vanilla and beat again. Beat the egg whites with clean dry beaters.

Slowly add remaining sugar while beating constantly, until whites stand in firm, glossy, moist peaks. Fold 1/3 egg whites into mixture to lighten, then fold the remaining whites too.

Slowly fold the dry ingredients into egg mixture, folding, but basically without a hitch. Smooth the batter prepared in a pan, taking care to do so in the corners. Pan placed in a chamber immediately. Bake about 10 minutes or until the top is golden and tester comes out clean. Make sure not to overbake.

This should be done very quickly, remove from oven and immediately cover the jelly roll pan with a clean towel, then with the pan upside down. Invert pan, towel and sheet off the cake. Remove jelly roll pan, remove parchment paper.

Presentation towel and cake on the counter so that the cake is the wrong way. Cut the sharp edges, fold a towel on the end of the short side of cake, cakes and roll in a towel. Place rolled cake lever side down on wire rack or baking sheet to cool completely.

Chestnut Butter Cream Filling:

Mix the salt, vanilla, sugar, cream and egg yolks, beat for about 7 minutes at medium speed. Cream butter until light batters in the no wash. Add the mixture of egg yolks a little at a time, mixing well after each addition.

Slowly add the powdered sugar, stirring well after each addition. Put the butter from the base. Puree chestnuts with sugar, butter and cream. Stir puree of chestnuts in butter cream thoroughly. Sometimes add a bit 'of cream more to bring to very spreadable consistency.

Silk Mocha Frosting:

Place coffee in a plastic bag and crush with a rolling pin until fed. Combine coffee, sugar and cocoa. Add remaining ingredients and beat for 1 or 2 minutes at medium speed.

You can also add the cream a bit 'more to make it easy to spread frosting (optional). Unroll cooled cake, letting the towel. Spread 1/2 cup frosting evenly over cake to the edges.

Spread 2 cups of filling over thin layer of frosting, pushing generous amount into curved end. Roll up again without towel but using it to help roll. Place cake, seam side down, on tray or cake plate. Villing get rid of any excess from the ends and the edge of the seam. Chill for 1 hour to firm filling.

Cut and remove (or eat) a thin slice from one end of the cold cake, cut and keep from wedge-shaped end. Spread a small amount of filling onto the center top of the cake and press reserved wedge on it to make the "knot-hole." Frost entire cake with remaining frosting, building frosting around the sides of the "knot-hole." Do not cover top knothold. Work frosting as far as possible in roll.

Often drawing narrow metal spatula lengthwise frosting to create rough bark texture. Cut pieces of angelica into leaf shapes and cut glace cherries in half to make decorations registry. Keep cake in refrigerator until serving, it is much easier to cut when cold and firm. Before serving, surround cake with cranberries and holly.

Et voila! Buche de Noel is your first! :-)

Merry Christmas! : O) ...