Buche De Noel Chocolate Chestnut Log Food

BUCHE DE NOEL (CHOCOLATE CHESTNUT LOG)

Steps:

• First make the base by separating the eggs - put the whites in a large bowl and the yolks in a smaller bowl. Then, using an electric hand whisk, whisk the egg yolks until they start to pale and thicken, add the sugar and continue to whisk until the mixture becomes more thickened (do not overdo this or it will go too stiff). Now whisk in the cocoa powder until it's thoroughly blended in. Next, wash the whisk heads in warm soapy water and, when they are absolutely dry, clean and grease-free, whisk the egg whites until they form soft peaks. You can also watch how to separate eggs and whisk egg whites in our Cookery School Videos on this page. Spoon one lot of egg white into the chocolate mixture to loosen it, then begin carefully to fold all the chocolate mixture into the egg whites, cutting and folding until they're thoroughly combined. Spread the mixture into the prepared tin, giving it a few taps to even it out, and bake it in the centre of the oven for about 20 minutes or until it is risen and puffy and feels springy in the centre - it's important not to overcook. When you take it out of the oven it will sink down quite a lot but that's quite in order, so don't panic. Let it cool completely, then place a sheet of silicone paper (baking parchment), about 1 inch (2.5 cm) larger all round than the Swiss-roll tin, on a work surface and sprinkle it with some icing sugar. Loosen the edges of the chocolate base all round, turn it out on to the paper and carefully peel off the base paper. Now for the filling: simply empty the contents of the chestnut purée into a bowl, add 1 tablespoon double cream and mix thoroughly. Then, using a small palette knife, spread the mixture carefully and evenly all over the base. After that, sprinkle the chopped candied chestnuts all over. The next thing you need to do is have ready a plate that the whole length of the log will sit comfortably on (an oval meat plate can be used or you could line a small oblong tray with foil). Now, taking the edge of the silicone paper to guide you, roll the base over lengthways into a long roll, keeping it on the edge of the paper; then, transferring it to the plate, pull away the last of the paper. If it cracks or loses its shape don't worry: just pat it back into a log shape using your hands (nothing will show because of the topping). If you want to freeze it at this stage, keep it in the paper then wrap it in foil. Now to make an authentic-looking log you need to cut two diagonal pieces off each end; these are to represent branches and should be about 2 inches (5 cm) at their widest part. Place one on one side of the log, cut side to join it, and the other on the other side but this time nearer the top. You'll find the sticky chestnut cream will make these two weld on to the rest okay. Now you have a log shape, all you require is some Christmas snow. For this you need to melt the chocolate in a bowl over some hot water, then beat the rest of the 10 fl oz (275 ml) cream till it's spreadable - be careful not to overbeat. Now spread the cream evenly all over the log. Then drizzle a little trickle of melted chocolate up and down the length of the cream, take a fork and, working only lengthways, blend the chocolate lightly into the cream, giving a woody bark-like effect. The 'branches' need the chocolate swirled round with the fork at the ends, as do the ends of the log. I also like to put fresh holly on the plate.

BUCHE DE NOEL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
• In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
• Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

BUCHE DE NOEL

Steps:

• In addition to the ingredients, you will need a 10x15 inch jellyroll pan, parchment paper, and a clean white flour-sack towel.
• Put the jellyroll pan on a flat countertop and make sure that it is not warped; if you can wiggle it, bend it flat, otherwise the cake will burn.
• Starting with the filling, cream the 2 sticks of butter until light and fluffy.
• In a separate bowl, beat the egg yolks until they are pale in color.
• Combine the 1 1/2 cup sugar with the 3/4 cup water in a medium saucepan.
• Stir to dissolve, then cook without stirring until it reaches 230 degrees (or until it forms a small thread off of a spoon).
• While beating the yolks, slowly pour the hot sugar syrup in and beat until thick and cool (~5minutes).
• Beat the eggs into the creamed butter until smooth and uniform, then add the rum (You can replace the rum with 1/2 tbs almond extract and 1 1/2 tbs water).
• Set aside 1/4 cup of the buttercream mixture in a small bowl.
• Blend the instant coffee with the hot water, and stir into the 1/4 cup of buttercream.
• Add the cup of powdered sugar slowly until the coffee buttercream is spreadable and not runny.
• Melt the chocolate and blend it into the large bowl of buttercream.
• Put both the chocolate and the coffee buttercreams in the refridgerator to chill.
• Now, on to the cake!
• Preheat the oven to 450 degrees.
• Line the jelly roll pan with parchment paper; use a little butter to stick it to the pan and lightly grease the paper.
• Sift the flour, cocoa, and cornstarch together.
• Melt the butter.
• Beat the 3 eggs briefly, then add the sugar.
• Continue to beat for about 5 minutes, until the mixture is thick, pale yellow, and forms a ribbon when the beaters are lifted from the mixture.
• Gently fold in the flour first, then the butter (Don't try to make it perfectly smooth; you want some air still in the mixture).
• Pour into the jelly roll pan and spread to the edges.
• Bake for 5-8 minutes; the top should spring back when pressed with a finger.
• Spread the flour-sack towel on the counter and sprinkle with powdered sugar.
• Run a sharp knife around the edges of the cake, then invert it onto the towel.
• Remove the pan and the parchment paper.
• Fold the towel up over the cake and roll the cake along the long side (you want a long, thin roll instead of a short fat one).
• Set it seam side down to cool.
• When the cake is cool (~30minutes) unroll it gently, remove the towel from the inside surface, and spread half of the cooled chocolate buttercream over the inside surface.
• Roll the cake up tightly (without the towel), wrap it in tin foil, and refrigerate for at least an hour.
• Slide waxed or parchment paper over a serving platter and place the cake on the paper (the paper prevents frosting smudges on the platter).
• Slice off both ends of the cake and reserve.
• Frost the cake with most of the remaining chocolate buttercream.
• Do not frost the ends.
• Use a fork to add"bark ridges.
• "Put the ends of the cake somewhere along the long axis and frost the sides (the idea is to look like stubs of branches).
• Use the coffee buttercream to frost the ends of the log and branches.
• If you really want to get fancy, make mushrooms.
• Use my meringues recipe (#33411).
• In addition to domed meringues, make small pillars to be the"stems.
• "When cooked, push"stems" into"caps.
• "Dust with cinnamon and push into the frosting.

BûCHE DE NOëL

Steps:

• Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.
• Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.
• Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.
• Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.
• For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve.