Pistachio Chocolate Buche De Noel Food

PISTACHIO RASPBERRY YULE LOG RECIPE (BûCHE DE NOëL)

Steps:

• Chop chocolate into small pieces and place them into a bowl. Pour pistachio paste on top
• Soak gelatin into cold water
• Heat 250g cream until simmering, mix gelatin sheet in and pour it over the chocolate & pistachio paste mixture
• Let the chocolate cream mixture set for a minute until chocolate gently melts then stir together or hand blend
• Once mixture slightly cools to room temp, stir in rest of the cream, cover the top of the ganache with plastic wrap and refrigerate for minimum 4 hours
• The mixture should thicken after 4 hours and can be whipped into a pipeable, fluffy consistency in a Stand mixer. Once it is reached a fluffy consistency (1-2min), make sure you do not over whip the ganache as it can break
• Whipped ganache should be stored in the fridge before using it or best if you use it immediately
• Pre-heat oven to 180 C / 356 F
• Sift flour then measure it and set aside
• Place butter, milk, salt and sugar into a saucepan over medium heat
• As soon as the mixture starts simmering remove from heat, add the flour in one go and whisk vigorously with a Rubber spatula until it forms one smooth ball and flour bits are not visible
• Transfer the dough into a bowl and let it rest for a minute or two before mixing one whole egg in then mix in the egg yolks. Only add a small amount of egg at a time, consistently whisking after each addition. Use either an electric hand mixer or stand mixer
• In the meantime beat egg white in a Stand mixer into a a consistency of early stiff peaks but make sure you do not over beat the egg white to a stage where it would form lumps
• With the help of a Rubber spatula fold 1/3 of the meringue into the rest of the mixture and mix throughout then fold the rest of the meringue in carefully
• Pour cake batter into a 33x33cm Silicone roulade mat or alternatively a large tray, spread cake batter in even and thin layer with the help of an Offset spatula and bake for 20 minutes
• Monitor the sponge and take out as soon as it is well baked, avoid over baking as that would results in making it too dry and difficult to fold (=will break)
• Let the sponge cool to room temp . Leave it either on the Silicone roulade mat or before assembling flip it over to a parchment paper then flip it again to another parchment so that the top side stays on top
• Cook all ingredients in a saucepan over medium heat for 30 minutes or until it thickens. Make sure it gets thick enough so it will be easy to fill it into our cake roll
• Temper Callebaut WhiteChocolate (callets) and spread it over a sheet of parchment paper in a 1-2mm even layer and dust with freezed dried raspberries
• At the perfect moment, when chocolate is already hardening but not too hard yet, cut out 5 stars with the help of a cookie cutter. Let the stars further set in the fridge until using them
• Arrange all the elements: room temp sponge, whipped up ganache, room temp raspberry coulis
• With the help of a Offset spatula spread raspberry coulis on top in a thin even layer leaving out 1-2cm around the side
• Pipe at least 3/4 of the whipped ganache on top of the raspberry coulis and carefully spread it over. Make sure the two cream won´t melt together
• Then start rolling the cake tightly and neatly from top to down with the help of a parchment paper or the Silicone roulade mat (that is under the sponge)
• Spread the remaining pistachio whipped ganache over and around the sponge and smooth the surface with a piece of parchment paper (see pic above)
• Decorate with the chocolate stars and dust with freezed dried raspberry

PISTACHIO-CHOCOLATE BUCHE DE NOEL

Steps:

• Preheat oven to 350 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper; spray paper. Into a small bowl, sift flour, cocoa, baking powder, and salt; set aside.
• In the bowl of an electric mixer, whisk yolks and half the sugar until thick and pale. Beat in vanilla. In a clean bowl, beat egg whites, with clean whisk, until soft peaks form. Slowly add remaining sugar; beat until stiff (but not dry) peaks form. Fold egg whites into yolk mixture in three batches; add flour mixture with last batch.
• Spread batter evenly on prepared baking sheet. Bake until cake springs back to touch, 15 to 20 minutes. Run a small, sharp knive around edges to loosen, and invert cake onto clean kitchen towel dusted with cocoa powder. Peel off parchment paper. starting at a short side, roll into a log, incorporating towel. Transfer to a wire rack; let cool, about 1 hour.
• Unroll cake; spread ice cream evenly over top, leaving 1/2-inch border on all sides. Reroll (without towel). Arrange, seam side down, on parchment-lined baking sheet; freeze until ice cream is firm, at least 1 hour. Run a serrated knife under hot water and pat dry. Trim ends of log as desired.
• Wrap log in chocolate wood-grain: Tuck one end of chocolate-coated acetate under cake while lifting other end up and over cake (chocolate side should be facing cake), being careful not to let chocolate touch the cake until the sheet is ready to be tucked under at other side. Place, seam side down, on an inverted baking sheet, and return to freezer. Let stand until the chocolate has hardened, about 10 minutes.
• When ready to serve, remove cake from freezer. Carefully peel acetate from cake; gently break off ends of chocolate wrapping to line up with ends of cake. Garnish with chocolate leaves, if desired.

CARDAMOM-PISTACHIO BûCHE DE NOëL

Steps:

• Make the Meringue Mushrooms:
• Preheat oven to 250°F. Using an electric mixer on high speed, beat egg whites, cream of tartar, and salt in a large bowl until foamy and the yellowish tinge has disappeared, about 2 minutes. With the motor running, add granulated sugar about 1 Tbsp. at a time until mixture is very stiff and shiny, about 5 minutes.
• Transfer meringue to a piping bag fitted with a 1/2" round pastry tip (or a freezer bag with a 1/2" opening cut from one bottom corner). Pipe 12 mounds ranging in size from 1"-1 1/2" in diameter for the mushroom caps on a parchment-lined rimmed baking sheet. Pipe 12 cones straight up about 1 1/2" high for the mushroom stems. With a lightly damp finger, tamp down points on rounds. Sprinkle rounds with cocoa powder. Pipe extra tops and stems with remaining meringue as backups.
• Bake meringues until dry and set, about 2 hours. Open oven door 10 minutes to release any steam. Turn oven off, shut door, and let meringues dry out completely, about 2 hours longer or up to overnight.
• When ready to assemble, melt chocolate in a medium heatproof bowl in microwave, stirring every 10 seconds, until melted, about 20 seconds. Using an offset spatula, release meringues from parchment. Using a paring knife, make a small hole in the center of flat side of each mushroom cap. Spread some chocolate on flat side, then stick top of stem into hole. Return to parchment and repeat with remaining tops and stems. Let mushrooms stand at room temperature until chocolate is firm.
• Make the Pistachio Filling:
• Combine pistachios and milk in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until pistachios are very tender, about 20 minutes. Remove and skim off any loose pistachio skins.
• Meanwhile, sprinkle gelatin over 2 Tbsp. water in a small bowl and let stand 5 minutes.
• Transfer pistachio mixture to a food processor and blend until smooth. Return mixture to saucepan and whisk in egg yolks, granulated sugar, and salt. Cook over medium-low heat, stirring, until mixture begins to thicken but do not let boil, 3-5 minutes. Remove from heat and stir in gelatin mixture and almond extract. Transfer to a small bowl and let cool.
• Make the Chocolate Buttercream Frosting:
• Whisk egg whites, granulated sugar, and salt in a large heatproof bowl. Set bowl over a pot of simmering water (do not let bowl touch water) and cook, whisking constantly, until mixture becomes fluffy and opaque and you can't feel any grains of sugar when you rub mixture between two fingers, about 5 minutes. Remove bowl from heat.
• Melt chocolate in a medium heatproof bowl in microwave, stirring every 20 seconds, until melted, about 1 minute. Let cool slightly.
• Using an electric mixer on high speed, beat egg white mixture until cool, glossy, and fluffy, about 10 minutes. (A stand mixer fitted with the whisk attachment makes this job much easier!) Add butter one piece at a time, beating until fully incorporated before adding the next, until fluffy and smooth, another 4 minutes. If mixture looks curdled, switch to the paddle attachment and/or apply a little bit of heat to underside of bowl with a washcloth dipped in hot water and continue to beat until smooth. Beat in chocolate and vanilla extract until combined.
• Do Ahead: Frosting can be made 3 days ahead. Transfer to an airtight container and chill. Bring to room temperature and beat to desired consistency.
• Make the Cardamom Sponge Cake and Brandy Syrup:
• Place a rack in center of oven; preheat to 375°F. Grease an 18x13" rimmed baking sheet with oil. Line with parchment paper and grease parchment.
• Using electric mixer on high speed, beat egg yolks and 1/4 cup water in a large bowl until doubled in size and thick and fluffy, about 5 minutes. With the motor running, gradually add 1 cup granulated sugar, a little at a time, until mixture is very thick. Beat in vanilla.
• Sift flour, baking powder, salt, and 1/4 tsp. cardamom over egg yolk mixture and fold gently to combine (it will be very thick).
• Using electric mixer on high speed, beat egg whites and cream of tartar in another clean large bowl until foamy and the yellowish tinge has disappeared, about 1 minute. Beat in 1/2 cup granulated sugar, about 1 Tbsp. at a time, until shiny, medium stiff peaks form. Fold about one-quarter of egg white mixture into egg yolk mixture to loosen. Fold remaining egg white mixture into egg yolk mixture until combined.
• Transfer batter to prepared pan; smooth top. Bake cake until puffed and set and springs back when gently poked in the center, 15-20 minutes. Transfer cake to a wire rack and let cool 5 minutes.
• Set a clean dish towel on a work surface and dust completely with powdered sugar. Cut around edges of cake with a sharp paring knife. Invert cake onto prepared towel; remove parchment. Without squishing the cake and starting on long side, gently roll up cake in towel. Transfer cake to a wire rack and let cool completely.
• While cake cools, make the brandy syrup. Cook remaining 1/4 cup granulated sugar and 1/4 tsp. cardamom with 2 Tbsp. water in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved, about 2 minutes. Remove from heat and stir in brandy. Let cool.
• Make the Chocolate Bark and Assemble:
• Melt chocolate in a medium heatproof bowl in microwave, stirring every 20 seconds, until melted, about 1 minute. Using an offset spatula, spread melted chocolate across a parchment-lined rimmed baking sheet. Sift cocoa over and freeze bark until solid, about 10 minutes.
• Gently unroll cake. With a pastry brush, evenly brush with brandy syrup until all syrup is absorbed. Spread filling evenly over cake and roll it back up without towel.
• Transfer to a platter. Trim ends. Cut off about 3" from both ends on a diagonal. Place angled side of each small piece against roll to create branches, positioning one on top and the other on the side, using a large dab of frosting to adhere. Cover any exposed cake on sides with more frosting.
• Break chocolate bark into long shards and press into cake in a decorative pattern. Top and surround cake with meringue mushrooms. Use pistachios to create "moss" on and around log. Dust with powdered sugar.

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:

• 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.

CHOCOLATE, ORANGE AND MACADAMIA BUCHE DE NOEL

Steps:

• Cake: Preheat oven to 400°F Line a jelly roll pan with wax paper.
• Beat eggs, yolk, and sugar at medium speed until stiff peaks form.
• Sift in flour and cocoa.
• Add orange peel; gently fold together.
• Spread batter evenly in prepared pan.
• Bake until cake is springy to the touch and begins to pull from sides, about 7 minutes.
• Cut around edges to free cake. Turn out cake and paper to work surface and let cool.
• Buttercreams: Bring sugar and water to boil in heavy saucepan, stirring until sugar dissolves.
• Continue boiling without stirring until thermometer registers 240F (soft ball stage).
• Beat yolks until thickened.
• Add liqueur; gradually beat in hot syrup.
• Continue beating until cool, about 5 minutes.
• Add butter 3 tablespoons at a time, beating after each addition.
• Mix in orange juice concentrate.
• Transfer 3 1/4 cups buttercream to a small bowl; mix chocolate into remaining.
• Assembly: Invert cake onto sheet of plastic wrap.
• Carefully remove paper.
• Spread orange buttercream over cake, leaving 1 inch boarder on one long side.
• Sprinkle with macadamias.
• Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border.
• Trim to make ends even.
• Cut 2 inches off each end of roll at 45 degree angle.
• Transfer roll to platter using plastic as aid and arranging seam side down.
• Spread some chocolate buttercream on cut ends of 2 inch sides.
• With buttercream touching cake, place one piece atop cake off-center and the second on one long side to resemble tree stumps.
• Transfer 1 cup chocolate buttercream to pastry bag fitted with 1/4 inch plain tip.
• Spread remaining buttercream over cake.
• Pipe buttercream in spirals on ends of buche and stumps, starting at center of each.
• Run fork tines through buttercream to simulate bark.
• Arrange holly and cranberries decoratively on buche.
• Garish with Meringue Mushrooms right before serving.
• Meringue Mushrooms: Preheat oven to 150°F.
• Line baking sheet with wax paper.
• Beat whites, and pinch of salt 1 minute to blend.
• Combine 2 tablespoons sugar and 2 tablespoons powdered sugar.
• Add to whites in 3 additions, beating for 20 seconds after each.
• Continue beating until meringue is stiff and glossy.
• Transfer mixture to pastry bag fitted with 1/2 inch plain tip.
• Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps.
• Smooth top of each with damp finger.
• Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems.
• Bake until meringues are dry and beginning to color, about 1 3/4 hours.
• Let cool completely.
• Using small knife, cut small hole in bottom of each mushroom cap.
• Dip peaked end of stem in sugar paste and push into hole in mushroom cap.
• Repeat with remaining caps.
• Dust mushrooms with cocoa powder before serving.