Wednesday, 06 January 2010

• Belated Holiday Recipe: Christmas Yule Log

  
  

  
  I know I'm late for posting this since Christmas was two weeks ago...but I wanted to share this wonderful recipe for a buche de noel, also known as a yule log cake. Christmas may be over, but it'll taste just as sweet.
  
  Buche De Noel
  (recipe from Nick Malgieri)
  
  Coffee Buttercream:
  

  -4 egg whites
  -1 cup sugar
  -3 sticks unsalted butter
  -2 tbsp instant coffee powder
  -2 tbsp rum or brandy (water may be used in place of it)
  

  
  Genoise Sheet:
  

  -3 eggs
  -3 egg yolks
  -3/4 cup sugar
  -1/3 cup cake flour
  -1/3 cup cornstarch
  -1/4 cup dutch cocoa powder
  -pinch of salt
  

  
  Marzipan:
  

  -8 oz almond paste
  -2 cups confectioners' sugar
  -4 tbsp light corn syrup
  *you can also buy pre-made marzipan
  

  
  Directions for Genoise Sheet:
  

  1. Preheat oven to 400 degrees F. Butter and line 10x15 inch pan with parchment paper.
  2. Mix eggs, yolks, salt, and sugar together in a stainless steel bowl. Whisk over a pot of simmering water until lukewarm. This melts the sugar and helps incorporate better. Remove from heat.
  3. Whip until tripled in volume for about 5 to 10 minutes. In another bowl, sift flour, cornstarch, and cocoa together.
  4. Mix both mixtures. As you drip the mixture on top of its own surface, it should produce a ribbon-like shape. If not, mix until more air is incorporated into it. Bake for 10 to 12 minutes.
  

  
  Directions for Coffee Buttercream:
  

  1. Whisk egg whites and sugar together and set over a pot of simmering water. Same process as the genoise sheet, but whisk until very hot and not lukewarm. Then remove from heat.
  2. Whip until cooled. Add the softened butter and beat until smooth. Then mix in the instant coffee and liquor (or water).
  3. Spread half of the buttercream over the genoise layer and roll into a cylinder. Refrigerate for at least 30 minutes or until fully set.
  4. While you wait, you can create your decorations using marzipan. Traditionally, there are mushrooms, pinecones, and holly berries & leaves with the buche de noel.
  5. Unwrap the cake and trim the ends of the log. Cover the outside with the remaining buttercream and decorate. Enjoy!
  

  
  

  • 10:36 AM
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