Orange Walnut Buche De Noel Food

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.

ORANGE-WALNUT BUCHE DE NOEL

Steps:

• Preheat oven to 300 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper. Spray and flour parchment, tapping off excess; set aside. In a food processor, pulse walnuts and flour until coarsely ground; set aside.
• In the bowl of an electric mixer, whisk egg yolks with 5 tablespoons sugar until thick and pale. Beat in vanilla. In a clean mixing bowl fitted with a clean whisk, beat egg whites with salt until soft peaks form. Gradually add remaining 5 tablespoons sugar, beating until stiff (but not dry) glossy peaks form. Fold egg whites into yolk mixture in 3 equal batches, and add walnut mixture with last batch.
• Spread batter evenly on prepared baking sheet. Bake until top is golden and springs back when touched, about 30 minutes. Run a small, sharp knife around edges of cake; invert cake onto a clean kitchen towel dusted with confectioners' sugar. Peel off parchment paper. Starting at a short side, gently roll the cake into a log, incorporating towel. Transfer to a wire rack, and let cool completely, about 1 hour.
• Reserve 1 1/2 cups mascarpone filling. Unroll cake and spread remaining filling on top, leaving a 1/2-inch border on all sides. Carefully reroll cake (without towel). Arrange, seam-side down, on a parchment-lined baking sheet. Using a serrated knife, trim ends of log. Spread reserved filling over log. Working quickly, arrange chocolate bark all over log, overlapping pieces slightly. Refrigerate until firm, at least 1 hour. Garnish with acorns and leaves, if desired; dust with confectioners' sugar before serving.

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 ORANGE BUCHE DE NOEL RECIPE - (4.6/5)

Steps:

• Preheat oven to 300 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper. Spray and flour parchment, tapping off excess; set aside. In a food processor, pulse walnuts and flour until coarsely ground; set aside. In the bowl of an electric mixer, whisk egg yolks with 5 tablespoons sugar until thick and pale. Beat in vanilla. In a clean mixing bowl fitted with a clean whisk, beat egg whites with salt until soft peaks form. Gradually add remaining 5 tablespoons sugar, beating until stiff (but not dry) glossy peaks form. Fold egg whites into yolk mixture in 3 equal batches, and add walnut mixture with last batch. Spread batter evenly on prepared baking sheet. Bake until top is golden and springs back when touched, about 30 minutes. Run a small, sharp knife around edges of cake; invert cake onto a clean kitchen towel dusted with confectioners' sugar. Peel off parchment paper. Starting at a short side, gently roll the cake into a log, incorporating towel. Transfer to a wire rack, and let cool completely, about 1 hour. Reserve 1 1/2 cups mascarpone filling. Unroll cake and spread remaining filling on top, leaving a 1/2-inch border on all sides. Carefully reroll cake (without towel). Arrange, seam-side down, on a parchment-lined baking sheet. Using a serrated knife, trim ends of log. Spread reserved filling over log. Working quickly, arrange chocolate bark all over log, overlapping pieces slightly. Refrigerate until firm, at least 1 hour. Garnish with acorns and leaves, if desired; dust with confectioners' sugar before serving.

ORANGE MASCARPONE FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days.

BUCHE DE NOEL

Steps:

• PREPARE THE BISCUIT: Preheat oven to 420 degrees F. Place the whole eggs and yolks in a medium-sized mixing bowl. Add 1/3 cup of the granulated sugar and the milk. Whip with an electric mixer on medium-high speed, until the mixture lightens in color and triples in volume, about 6 minutes. Place the egg whites in a large mixing bowl, and whip at medium speed until foamy. Make French meringue by adding the remaining 2 tablespoons granulated sugar, 1 tablespoon at a time. When all the sugar has been added, increase mixer speed to medium-high and whip to stiff but not dry peaks, about 5 minutes.
• Use a rubber spatula to fold the egg mixture in batches into the meringue, incorporating it gradually so as not to deflate the meringue. When all the yolk mixture has been incorporated, place the flour in a fine-mesh sieve and sift over the mixture. Gently fold this in with the rubber spatula. Spread the batter evenly on a parchment-covered baking sheet, liberally dust the top of the biscuit with powdered sugar and place in the oven. Bake just until biscuit begins to brown on top, about 5 minutes. This will lock in the moisture, allowing you to roll the cake later without cracking it. Immediately after removing from the oven, run a knife around the inside of the baking sheet to loosen the cake from the sides. Remove cake from baking sheet and allow it to cool.
• PREPARE CHOCOLATE PASTRY CREAM: Make pastry cream as directed and let cool. Melt the chocolate in a double boiler or a mixing bowl placed over a bowl of simmering water, stirring it occasionally as it melts. When all of the chocolate is melted and smooth, remove it from heat, and add the cold pastry cream to the warm chocolate. Mix them together with a rubber spatula.
• PREPARE THE ROULADE: Place the biscuit on your work surface and soak with the flavored syrup. Spread the chocolate pastry cream evenly over the cake, spreading it all the way to the edges. Start at one long end and, rolling toward you, roll it into a tight cylinder. Place the roulade on a parchment covered baking sheet and place in the refrigerator for a few hours to set.
• PREPARE THE MUSHROOMS: Preheat oven to 250 degrees. Whip the egg whites on medium speed until foamy. Add the granulated sugar 1 tablespoon at a time, until you have volume, then add the rest of the sugar. Increase mixer speed to medium-high and whip until you have stiff but not dry peaks. Gently fold in the powdered sugar. Place the meringue in a large pastry bag fitted with a 1/4-inch plain tip. Pipe the mushroom pieces onto a parchment covered baking sheet. Make the stems by squeezing out a dime-sized mound of meringue, then pull the pastry bag straight up, leaving a small tail. Make the caps by piping 1/2-inch mounds onto the sheet. Sprinkle the caps with a little cocoa powder and place in the oven. Bake until firm and dry, about 1 hour, leaving the oven door cracked so moisture can escape. Remove from the oven and cool on a rack.
• PREPARE CHOCOLATE TREES: Make a cornet from parchment paper and fill half full with tempered chocolate. Pipe a long thick chocolate raindrop on a sheet of parchment paper. Draw a cake comb through the chocolate, starting at the center of the raindrop and moving from left to right. Repeat, starting at the center and moving from right to left. You should have a chocolate pine tree. Repeat for as many trees as you want. Allow the chocolate to set before peeling the parchment paper from it.
• PREPARE THE CHOCOLATE FENCE: Fill a cornet half full with the tempered chocolate, and pipe a 3 to 4-inch long railroad track, with the outside rails spaced about 2 inches apart and the inside rails spaced about 1/2-inch apart onto a sheet of parchment paper. Allow the chocolate to set before peeling the parchment paper from it.
• PREPARE THE COFFEE BUTTERCREAM: Place the egg yolks and whole egg in a large mixing bowl, and whip until thick, light, and tripled in volume, 5 to 7 minutes. Pour the water and granulated sugar into a 1-quart heavy-bottomed saucepan and place over medium heat. Insert a candy thermometer into the mixture. The sugar is ready when it reaches 250 degrees, or the soft ball stage. Pour the cooked sugar down the side of the bowl into the whipping eggs. Continue whipping the mixture until the outside of the bowl is warm but not hot, about 2 or 3 minutes. Add the butter all at once, and beat on medium speed until incorporated. Now whip on medium-high speed until thick, smooth and shiny, about 10 minutes. Remove about 1/3 cup and set aside. Add the coffee extract to the remaining buttercream and whip until well combined.
• ASSEMBLE THE BUCHE: Place the rolled cake on the platter you will use to serve it. Use a sharp knife to slice a 11/2-inch-thick slice from each end of the roll. These will become gnarls on the log. Spread a thick layer of buttercream over the buche. Place the ends or gnarls on top of the log, 1 at each end and cover with buttercream. Run a cake comb through the buttercream along the length of the buche, to make it look like bark. Place the buche in the refrigerator for about 15 minutes to let the buttercream set.
• MAKE THE IVY AND FLOWERS: Divide the unflavored buttercream evenly among 3 bowls and color each with 1 of the food colorings. Make 3 cornets from triangles of parchment paper, and fill one with pink buttercream, one with green, and one with yellow. Remove the buche from the refrigerator. Use the green icing cornet to make the ivy, by piping long curved lines along the length of the buche.
• Place small yellow dots along this stem, for the flower centers. Surround these with pink dots for the flower petals. Cut the tip of the cornet diagonally to make a point and fill it with green icing. Squeeze a dab of green buttercream out of the corner of each leaf.
• FINISHING THE BUCHE: Stick together the caps and ends of the mushrooms, using a dab of buttercream. Place the mushrooms, chocolate trees and chocolate fence on the buche. Dust the buche with powdered sugar and sprinkle with chocolate shavings. Refrigerate for 1 hour,then serve and enjoy!
• Sift together the cornstarch and half the sugar in a medium bowl, add the egg yolks and whisk until well combined. Pour the milk and remaining sugar into a 2-quart nonreactive heavy-bottomed saucepan and place over medium-high heat. While milk is heating, slice the vanilla bean in half lengthwise. Separate the seeds, and add both seeds and skin to the milk. Bring it to a boil. Carefully pour about half of the milk into the egg mixture, whisking so eggs don't scramble. Pour this mixture back into the saucepan and continue to whisk, as pastry cream thickens. Bring to a boil and continue to whisk and cook for 2 minutes more. Remove from heat, strain through a fine-mesh sieve, and add butter in small chunks if desired. Stir butter into cream until well incorporated. Pour pastry cream into an airtight container and put plastic wrap on top to prevent a skin from forming. Store in refrigerator for up to 3 days, until ready to use.
• SIMPLE SYRUP: Water, scant 1 1/4 cups Granulated sugar, 2/3 cup Liqueur, 2 1/2 tablespoons
• Place the water and sugar in a heavy saucepan over medium-high heat and bring to a boil, stirring occasionally. The sugar should completely dissolve. Remove from heat and pour into a mixing bowl. Cool before adding the liqueur.
• TEMPERED CHOCOLATE: When you melt chocolate, the molecules of fat separate. To put them back together, you temper it. One way to temper is to place the chocolate in the microwave, and microwave it on high power for 30 seconds at a time until the chocolate is melted. As it recrystallizes, it becomes tempered.

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.

TUILE LEAVES

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with a Silpat baking mat. In the bowl of an electric mixer, whisk egg white and sugar on medium speed until combined, about 30 seconds. Reduce speed to low; add flour and salt. Beat to combine. Beat in butter, cream, and extract, about 30 seconds.
• Place a leaf stencil in corner of prepared baking sheet. Using a small offset spatula, spread batter in a thin layer over stencil. Carefully lift stencil. Repeat, filling baking sheet with leaves. Bake until tuiles are golden, 6 to 8 minutes. Using a small offset spatula, lift cookies, and quickly drape over a rolling pin to cool.
• Repeat process until all batter is used.

CARAMEL-ORANGE BûCHE DE NOëL

Steps:

• For buttercream:
• Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to medium bowl. Add chocolate and orange peel and stir until mixture is smooth. Press plastic wrap onto surface of pastry cream to prevent skin from forming. Cool completely. (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.)
• For cake:
• Preheat oven to 300°F. Butter 11x17-inch jelly roll pan. Line with parchment. Butter and flour parchment. Coarsely grind toasted almonds with flour in processor. Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted. Stir in orange peel and vanilla extract. Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry. Fold whites into yolk mixture. Gently fold in almond mixture.
• Spread batter evenly in prepared pan. Bake until toothpick inserted into center comes out clean, about 30 minutes. Run small sharp knife around pan sides if necessary to loosen cake. Slide cake on parchment onto rack. Cool.
• Slide cake on parchment onto work surface. Loosen cake from parchment using knife as aid. Sift powdered sugar over cake. Invert onto cookie sheet. Sprinkle with powdered sugar and invert onto another parchment sheet.
• Using electric mixer, beat butter in large bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream 1/4 cup at a time, beating after each addition until just blended.
• Spread half of buttercream over cake, leaving 1/2-inch border. Starting at 1 long side, roll up cake jelly roll fashion. Arrange seam side down on parchment. Set aside 1/2 cup buttercream; spread remaining buttercream over cake. Cut 2 inches off each end of cake, cutting on diagonal. Transfer cake to platter. Attach ends to top of cake, forming branches. Spread reserved 1/2 cup buttercream over cake ends and seams. Cover and refrigerate at least 1 hour to firm buttercream. (Cake can be prepared 1 day ahead. Cover and refrigerate. Let cake stand at room temperature 20 minutes before serving.)
• Arrange pine twigs on cake and on platter. Garnish with cranberries.
• For Cranberries:
• Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight.
• Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)

BUCHE DE NOEL

Steps:

• Make chocolate genoise and mousse, ganache icing, and meringue mushrooms.
• To assemble cake, carefully unroll genoise on the back side of a baking sheet (discard the plastic wrap and waxed paper, but keep the towel). Spread chocolate mousse evenly on cake to within 1 to 2 inches of one long end. Reroll cake, starting from other long end, using towel to help roll it. Cover with plastic wrap; chill until firm, about 1 hour.
• Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating.
• Whip ganache at medium speed until it has the consistency of soft butter. Cut two wedges off ends of cake at a 45-degree angle; set aside. Ice log with a thin layer of ganache. Attach wedges on diagonally opposite sides of log. Spread ganache all over log, using a small spatula to form barklike ridges. Chill until ganache is firm, about 30 minutes.
• In the top of a double boiler or in a heatproof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve.
• When ready to serve, arrange meringue mushrooms around and on cake, and dust lightly with confectioners' sugar.