Maple Walnut Bûche De Noël Recipe Epicuriouscom Food

BûCHE DE NOëL

Steps:

• Mushrooms and buttercream:
• Preheat oven to 225°F. Whisk egg whites, sugar, cream of tartar, and salt in a large heatproof bowl set over a medium saucepan of simmering water (bowl should not touch water) until egg whites are very liquid (mixture will be warm to the touch) and sugar is dissolved (rub between your fingers to check), about 5 minutes. Remove bowl from heat and beat with an electric mixer until stiff, glossy peaks form (bowl will feel cool), about 5 minutes.
• Line a rimmed baking sheet with parchment paper and dust very lightly with cocoa powder. Scoop out 1 cup meringue. Dollop heaping teaspoonfuls of meringue onto prepared baking sheet, spacing at least 1 1/2" apart.
• Lightly dust meringue with more cocoa powder and place a sheet of parchment over top. Use an offset spatula or your hands to flatten meringue into irregularly shaped disks about 1/8" thick. Bake until lightly browned and parchment peels away easily, 75-90 minutes (meringue will be soft when it first comes out of the oven but will dry and crisp as it cools).
• Meanwhile, with mixer on medium speed, beat butter into remaining meringue, adding a piece at a time and waiting until incorporated before adding more. Beat until mixture is very smooth. (If it looks very loose or curdled, just keep beating; buttercream will come back together.) Add vanilla extract and scrape in vanilla seeds; beat to combine.
• Do Ahead
• Mushrooms and buttercream can be made 2 days ahead. Store mushrooms airtight at room temperature. Cover and chill buttercream; bring to room temperature, then beat until smooth before using.
• Sponge Cake:
• Increase oven to 400°F. Coat a 26x18" rimmed baking sheet with nonstick spray and line with parchment paper, leaving overhang on long sides. Spray parchment. Whisk flour, cornstarch, and ⅓ cup cocoa powder in a small bowl.
• Bring milk, butter, oil, vanilla, and salt to a simmer in a small saucepan over medium-low heat. Keep warm over low heat.
• Meanwhile, beat eggs and egg yolks with an electric mixer on medium speed until smooth. Increase speed to high; beat until doubled in volume. With motor running, gradually add sugar; beat until very light and fluffy and mixture falls back on itself in a slowly dissolving ribbon (it should be at least quadrupled in volume), about 5 minutes.
• Reduce speed to medium and gradually stream in milk mixture. Sift one-third of dry ingredients over top; gently fold in until only a few streaks remain. Working in 2 additions, repeat with remaining dry ingredients, scraping bottom of bowl and using as few strokes as possible to keep eggs from deflating (a few streaks are fine). Scrape batter into prepared baking sheet and gently spread to edges of pan. Tap sheet lightly on counter to pop any large air bubbles.
• Bake cake until surface is puffed and springy to the touch, 10-12 minutes.
• Let cake cool in pan 2 minutes, then run a knife along short edges to loosen. Invert onto a wire rack and carefully peel away parchment. Using a fine-mesh sieve, dust cake with cocoa powder. Cover with a large kitchen towel. Place another wire rack on top and flip cake over so towel side is underneath. Remove top rack; dust exposed side with cocoa powder. Starting at one of the long sides, gently roll up warm cake inside towel. Let cake cool, seam side down, 30-35 minutes.
• Do Ahead
• Cake can be baked 1 day ahead. Store tightly wrapped in plastic at room temperature.
• Assembly:
• Carefully unroll towel and cake on a flat surface (cake will curl at the ends and may have a few small cracks but should stay in 1 piece). Position cake so the end that was in innermost part of spiral is closest to you; brush off any excess cocoa.
• Using a pastry brush, gently dab cocoa syrup over entire surface of cake; you may not use it all. Dollop bittersweet ganache over top and smooth with an offset spatula to create an even layer.
• Dollop mascarpone filling over ganache; carefully spread over surface, trying not to blend with ganache and avoiding last inch of cake along long side farthest from you.
• Using towel to lift edge nearest you, reroll cake, keeping towel on exterior. Chill, seam side down, until filling is set, about 30 minutes.
• Transfer filled cake to a baking sheet. Set aside 1/2 cup buttercream for attaching branches. Evenly spread remaining buttercream over cake with an offset spatula.
• Using a long serrated knife, trim 1/2" of cake from each end to create clean edges; discard (or eat!). Slice off a 4" piece of cake. Starting 1" from end, divide 4" piece in half, cutting at a 45° angle, leaving 1" at opposite end. Transfer log to a platter.
• Place angled side of each small piece of cake against roll to create branches, positioning one on top and the other on the side using a large dab of buttercream to secure. Cover any exposed cake on sides with more buttercream but leave cut ends exposed.
• Use spatula to create textured lines in buttercream to look like birch bark.
• Knead together marzipan and cocoa powder on a surface until smooth. Roll out on a sheet of parchment paper to less than 1/8" thick, then cut out wavy strips to look like tree knots; drape over buttercream and press gently to adhere.
• Using either a pastry bag fitted with a very small round tip or a disposable plastic bag with one corner snipped off, drizzle melted chocolate over log to mimic birch bark striations. Chill Bûche de Noël, uncovered, until ready to serve.
• Just before serving, press mushrooms perpendicularly into log in groups of 2 or 3.
• Do Ahead
• Bûche de Noël (without meringue mushrooms) can be assembled 1 day ahead. Wrap in plastic and chill. Attach mushrooms just before serving.

BUCHE DE NOEL

Steps:

• To make the buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
• Turn the genoise layer over and peel away the paper. Invert onto a fresh piece of paper. Spread the layer with half the buttercream. Use the paper to help you roll the cake into a tight cylinder Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve the remaining buttercream for the outside of the buche.
• To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electric mixer and beat with the paddle attachment on low speed until the sugar is almost absorbed. Add the remaining 1 cup sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary; the marzipan in the bowl will still appear crumbly. Transfer the marzipan to a work surface and knead until smooth.
• To make marzipan mushrooms: Roll 1/3 of the marzipan into a 6-inch long cylinder and cut into 1-inch lengths. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms. Smudge with cocoa powder. To make holly leaves: Knead green color into 1/2 the remaining marzipan and roll it into a long cylinder. Flatten with the back of a spoon, then loosen it from the surface with a spatula. Cut into diamonds to make leaves, or use a cutter.
• To make holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls.
• To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with the points of a pair of scissors.
• Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on the buche about 2/3 across the top. Cover the buche with the reserved buttercream, making sure to curve around the protruding stump. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the marzipan. Sprinkle the platter and buche sparingly with confectioners' sugar "snow."
• Storage: Keep at cool room temperature. Cover leftovers loosely and keep at room temperature.
• Set rack in the middle of the oven and preheat to 400 degrees.
• Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
• Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume.
• While the eggs are whipping, stir together the flour, cornstarch, and cocoa.
• Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another 1/3 of the flour mixture and finally with the remainder.
• Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes, or until well risen, deep and firm to the touch. (Make sure the cake doesn't overbake and become too dry, or it will be hard to roll.)
• Use a small paring knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.
• Storage: Wrap in plastic wrap and refrigerate for several days, or double-wrap and freeze for up to a month.

BUCHE DE NOEL

Steps:

• For the walnut biscuit:
• Preheat oven to 350 degrees F. Butter a half sheet pan, line with parchment paper, butter the paper and dust with flour. Whip the egg whites to soft peaks. Beat in both sugars and whip to a stiff, glossy meringue. Alternately fold the cake flour and egg yolks into the meringue in 3 batches, starting and ending with the flour. Fold in the nuts. Spread the batter evenly in the pan, and bake until the cake is pale gold, the center springs back when you press it lightly with your finger, and the edges start to pull from the sides of the pan, 10 to 12 minutes. ;
• For the pastry cream:
• Whisk the yolks, cornstarch, and the 40 grams sugar in a medium bowl; the mixture will be very thick, but try to whisk enough to remove most of the lumps. Put the 75 grams sugar in a medium saucepan and cook over medium heat until dark brown; don't worry if it crystallizes a bit. Turn the heat to low and whisk in the maple syrup, then whisk in the whisky, turn up the heat, and let simmer for 1 to 2 minutes to boil off the alcohol. Whisk the milk and vanilla bean scrapings into the caramel mixture and bring to simmer. Slowly whisk about half of the hot mixture into the yolks, then whisk that mixture back into the pot, bring to a boil, whisking, and cook, still whisking, until thickened. Remove from the heat and whisk in the butter, salt and maple extract. Pour into a shallow dish, press plastic wrap onto the surface, and chill until set and very cold, about 4 hours. Beat the cold pastry cream in a standing mixer until smooth. When ready to use, whip the cream until it is very stiff, then beat into the pastry cream. Chill until ready to use. ;
• For the buttercream:
• Put the sugar in a medium pot and add enough water just to moisten; use your fingers to wet the sugar evenly. Bring to a boil. While the sugar is heating, start beating the yolks and egg in a standing mixer with the whisk attachment. When the syrup reaches about 240 degrees F on a candy thermometer (softball stage), pour it into the yolks with the mixer still running, taking care not to pour it onto the whisk. Beat until cooled to room temperature. Beat in the whisky and the maple extract. Cream the butter in another mixing bowl using the paddle attachment. Beat in the cooled egg mixture until smooth. You can use it right away, or chill it overnight; if you chill it, rebeat when you are ready to assemble the cake. ;
• For the sugared cranberries:
• Have a cookie sheet or shallow dish and a slotted spoon next to the stove. Put the sugar in a medium pot and add enough water just to moisten; use your fingers to wet the sugar evenly. Add the cinnamon stick. Bring to a boil, add the cranberries, and immediately pull from the heat. Transfer the cranberries to the cookie sheet with the slotted spoon. Cool. ;
• For the maple tuiles:
• Cream the butter, maple syrup, vanilla bean scrapings and salt until smooth. Scrape the sides of the bowl and beat in egg whites until smooth. Beat in the flour. Let the batter rest and hour or so at room temperature, or overnight in the refrigerator. Bring to room temperature before baking. Preheat the oven to 325 degrees F. Line a sheet pan with a silpat. Using a stencil, smear the batter thinly on the silpat and bake until dark golden brown, about 6 to 8 minutes. Remove from the pan while still warm. If you want to shape the cookies, put them over a bottle or rolling pin while warm; let cool. If desired, brush lightly with luster dust. ;
• Assembly:
• Turn the cooled cake onto a piece of parchment or waxed paper with a long side near you. Spread the chilled pastry cream evenly over the surface, leaving a 2-inch border across from you. Using the parchment paper to lift, roll the cake as tightly as possible. Set seam side down on a platter or large pan, and chill for an hour or so. Frost the cake with the buttercream, smoothing the surface so it looks like bark. Decorate with candied cranberries, walnuts, orange peel, and tuiles. ;

WALNUT BRITTLE

Steps:

• Shake nuts in a sieve to remove nut powder (this will make for a clearer brittle.)
• Line a baking sheet with nonstick pad or with an oiled sheet of foil.
• Heat sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, gently swirling pan, until golden. Stir in walnuts, then immediately pour caramel onto baking sheet, tilting sheet to spread caramel as thin as possible. Cool brittle completely at room temperature.
• Coarsely chop enough brittle to measure 1/2 cup, then break remainder into shards for decorating cake.

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.

APPLE CAKE WITH MAPLE-WALNUT CREAM CHEESE FROSTING

Steps:

• Make cake:
• Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine apples and water in small saucepan. Cover; simmer over medium-low heat until apples are tender, about 20 minutes. Place in processor; purée until smooth. Cool purée. Sift 2 1/2 cups flour and next 5 ingredients into medium bowl. Toss currants with remaining 1 tablespoon flour in small bowl to coat; mix in walnuts.
• Using electric mixer, beat sugar, butter, brandy and vanilla in large bowl until blended. Beat in eggs 1 at a time. Beat in half of flour mixture and 1 1/4 cups apple purée, then remaining flour mixture (re-serve any remaining puree for another use). Stir in currants and walnuts. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cut around pan sides to loosen cakes; turn out onto racks and cool.
• Make frosting:
• Using electric mixer, beat butter and sugar in large bowl until blended. Beat in cream cheese, then maple syrup and flavoring. Chill until beginning to firm, about 20 minutes.
• Assemble cake:
• Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with second layer; spread with 3/4 cup frosting. Top with third layer. Spread 1 cup frosting in thin layer over cake. Chill 15 minutes. Spread remaining frosting over cake. Press 2 cups walnuts halfway up sides of cake. Chill until frosting is set, at least 30 minutes. (Can be made 1 day ahead. Cover; keep chilled. Let stand at room temperature 1 hour before serving.)

MAPLE YULE LOG RECIPE - (4/5)

Steps:

• Directions: Line 17-x 11-inch (45 x 29 cm) rimmed baking sheet with parchment. Spray with no-stick vegetable spray. Set aside. In small bowl, whisk together flour, baking powder and salt to blend well. In large bowl and using electric mixer, beat eggs and maple syrup until slightly thickened. Gradually add brown sugar, beating until thick. Sift flour mixture over egg mixture in 3 additions, folding in gently after each addition. Spread evenly in pan. Bake in 400F (200C) oven for 10 to 12 minutes or until light brown and firm to touch. Sift about 2 Tbsp. (30 ml) icing sugar onto clean tea towel in even layer. Invert cake and pan onto towel. Remove pan; carefully peel off paper. Roll up cake and towel together (begin at short or long edge, depending on whether you want a longer thin or shorter thick Yule log). Cool completely on rack. Filling: In chilled medium bowl, whip cream with maple syrup until firm peaks form. Unroll cake and spread filling evenly over cake. Roll up, using towel to help. (Cake can be wrapped and frozen at this point if desired, or frozen after adding whipped cream topping.) Topping and Garnishes: In chilled medium bowl, whip cream with maple syrup until firm peaks form. Completely cover top, sides and both ends of rolled cake with cream. With fork, make tree bark marks on surface. Dust with cocoa if using. Cover and refrigerate or wrap well and freeze until serving time. Transfer from freezer to refrigerator 1/2 hour before serving. Serve with your choice of garnishes.