MARZIPAN
Make your own marzipan instead of buying it. Marzipan is used to frost Christmas cakes and for candies, and all sorts of other goodies.
Provided by Carol
Categories Desserts Candy Recipes
Time P1DT30m
Yield 16
Number Of Ingredients 5
Steps:
- Blend the confectioner's sugar, finely ground almonds, egg whites, salt, and almond extract in a blender until perfectly blended. Cover and chill until firm, 24 hours.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 17.8 g, Fat 7.2 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 79.9 mg, Sugar 15.4 g
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.
BûCHE DE NOëL WITH MARZIPAN MUSHROOMS
Categories Cake Chocolate Egg Dessert Bake Christmas Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14 servings
Number Of Ingredients 23
Steps:
- For filling:
- Bring milk to boil in medium saucepan over medium heat. Whisk yolks and sugar in small bowl until well blended; whisk in flour. Whisk hot milk into egg mixture. Return to same saucepan. Whisk over medium heat until custard thickens and boils, about 1 1/2 minutes. Transfer to processor; cool to room temperature, about 1 hour. Add marzipan; process until smooth, about 1 minute. Blend in butter 1 piece at a time, then both extracts. Cover and refrigerate filling at least 4 hours or up to 2 days.
- For cake:
- Preheat oven to 350°F. Butter 11x10x1-inch jelly roll pan. Line bottom with parchment paper; butter and flour parchment. Whisk eggs, 3/4 cup sugar, vanilla and salt in large metal bowl. Set bowl over pot of simmering water. Whisk until just warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until tripled in volume, about 6 minutes. Sift flour over; fold in until just combined. Gently fold in butter (do not overmix, or batter will deflate). Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 20 minutes. Sift powdered sugar over towel. Run knife around edge of pan to loosen cake. Turn hot cake out onto towel. Peel off parchment. Starting at 1 long side and using towel as aid, gently roll up cake jelly-roll style. Cool. Unroll cake. Spread filling over. Reroll cake; place cake, seam side down, on platter. Refrigerate cake while preparing frosting.
- For frosting:
- Bring cream and butter to boil in medium saucepan over medium-high heat, stirring to melt butter. Remove from heat. Add both chocolates; whisk until melted. Transfer to medium bowl. Let cool at room temperature until thick enough to spread, about 1 hour.
- Starting 1 inch in from each end of cake, cut on diagonal to remove one 3-inch-long piece of cake from each end. Attach 1 cake piece at sides of cake near each end. Spread frosting over top and sides of cake and pieces. Using tines of fork, draw concentric circles on cake ends to resemble tree rings. Draw fork along length of cake to form bark design. Garnish with Marzipan Mushrooms.
MARZIPAN MUSHROOMS
Categories Nut Dessert No-Cook Christmas Winter Vegan Bon Appétit Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 10
Number Of Ingredients 2
Steps:
- Make about 10 mushroom stems by rolling dime- to quarter-size pieces of marzipan into cylinders. Make large and small mushroom caps by rolling dime- to quarter-size pieces of marzipan into balls; then pinch into cap shape. Attach stems, pressing gently. Dust with cocoa.
MERINGUE MUSHROOMS RECIPE
These meringue mushrooms are highly prized on Christmas cookie platters and are darling for decorating holiday cakes such as yule logs They can be made a few days in advance!
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 2h15m
Number Of Ingredients 8
Steps:
- Add 2 egg whites, 1/2 cup sugar, 1/8 tsp salt and 1/8 tsp cream of tartar and beat with whisk attachment on high speed 7 min or until you have glossy ribbons and the peaks stay fairly stiff.
- Transfer meringue to your pastry bag fitted with a 3/8" round tip and pipe onto lined cookie sheet (about 1″ apart). Mushroom caps should look like large chocolate kisses (1 1/2" diameter at the base) with the tip swirled into the side so you get an even top. If you're a perfectionist; you can smooth the mushroom caps with a wet fingertip. Mushroom stems should look like slimmer/taller kisses (3/4" diameter at the base) and tips pointed up.
- Bake at 200˚F for 1 hour 30 min. They should slide easily off the parchment paper easily when they are done. Remove from oven and pull parchment paper off the baking sheet. Let cool on paper completely to room temp. Note: When they come out of the oven, they will be crisp on the outside and a little marshmallowy on the inside, but will harden as they cool.
- To assemble, dust the tops and stems lightly with cocoa powder. If you like, you can smudge the cocoa powder with your fingers to give them that natural dirty glow :). Rotate the tip of a small paring knife in the center of each mushroom cap to cut a small hole just large enough to fit the tip of the base.
- Now melt chocolate, transfer into a ziploc bag, snip off a tiny hole from the corner of the bag and pipe chocolate into the holes of meringue. Stick the bases into the holes and leave them upside-down until chocolate hardens and sets. Gently transfer set cookies to an airtight container and store for several days at room temp. Do not refrigerate.
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- In a food processor, pulse the almond meal/four and powdered sugar until they're mixed together.
- Add the egg white, almond extract, and rose water to the food processor. Process until a ball of marzipan (it will look like dough) is formed.
- Remove the marzipan and place onto your work surface. Knead it a few times (you may need to add some powdered sugar because it'll be sticky), and then divide it into 3 balls if you plan on coloring it. Place 2 of the balls each into a small bowl. Add the food coloring and stir it in until it's mixed in evenly. Form each color of marzipan into a ball (you'll likely need to add icing sugar to do this).
- Work with each ball of marzipan at a time. Roll each ball out, cut out shapes, and then repeat until all the marzipan is used.
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- Pinch off small portions from a soft log of marzipan (you'll find it in the baking aisle), and roll into balls. Flatten slightly, then, using a paring knife, form a hollow in each ball.
- Insert stem into the hollow of each cap. When ready to use, dust lightly with unsweetened cocoa powder.
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- Make a lengthwise slit in each date. Squeeze date open and remove pit. Knead marzipan to soften. Shape level teaspoon marzipan into an oblong ball. Stuff into centre of date. Gently squeeze date shut, leaving some marzipan still exposed. Repeat with remaining dates.
- Melt chocolate in a small bowl over simmering water. Dip each stuffed date half-way into the melted chocolate. Set on parchment paper-lined baking sheet, stuffed-side up. While chocolate-dipped side is still wet, sprinkle with pinch of chopped pistachios. Repeat with remaining dates.
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