Birch De Noël Recipes

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.

BIRCH DE NOEL

Steps:

• Preheat oven to 350°F. Test each of the three eyes at stem end of coconut to find softest one. Use an ice pick and a hammer to pierce it, then drain the juice into a glass through a fine sieve and reserve for another use. Tap coconut with hammer until a palm-size piece of shell breaks off. Continue tapping around broken edge until shell begins to break apart. Place broken shell on a baking sheet; bake about 10 min- utes to loosen flesh. Remove from oven and let cool slightly. Pry out flesh with a paring knife. With a potato peeler, remove any remaining brown skin from flesh.
• Reduce oven temperature to 250°. Using a vegetable peeler, shave largest pieces of coconut into long curls, place on baking sheet, and bake until just dry but no color has developed, 15 to 20 minutes. Meanwhile, grate smaller coconut pieces on the small holes of a box grater. (You will need about 1/2 cup grated coconut for the filling.)
• Increase oven temperature to 400°. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa; tap out excess. Whisk together cocoa powder, flour, and salt in a bowl. In a heat-proof mixer bowl set over (not in) a pan of simmering water, whisk together eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with the whisk attachment and beat on medium-high speed 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
• Sift cocoa mixture over egg mixture; carefully fold in with a large rubber spatula. When almost incorporated, pour melted butter down side of bowl; gently fold to combine. Pour batter into prepared sheet, and smooth top with an offset spatula.
• Bake until cake springs back when touched, 9 to 10 minutes. Place a clean kitchen towel on a work surface; dust generously with cocoa. Remove pan from oven and immediately turn cake out onto a wire rack lined with parchment. Invert onto prepared towel; remove parchment.
• While cake is still warm, gently roll, starting from one short side, into a log, incorporating towel. Let rolled cake cool completely. (This will give it a "shape memory," so it will be easier to roll again with filling.)
• Unroll cooled cake and transfer to parchment. Using a pastry brush, coat cake with rum. Using offset spatula, spread mousse over cake. Sprinkle with 1/2 cup reserved grated coconut.
• With a short end of cake facing you, roll carefully into a roulade. Wrap in a kitchen towel; secure with clothespins or large metal binder clips to hold roll in a tight round shape. Place on a baking sheet and refrigerate until firm, at least 2 hours and up to 1 day.
• Remove from refrigerator and unwrap. Use a serrated knife to trim ends of roll, cutting on the bias (starting 1 inch in from end on shorter side, and finishing 2 inches in, to create a wedge). Choose the more presentable trimmed end and place, cut-side up, on log, forming a branch. If desired, use other trimmed end for a second branch.
• Transfer log to a serving platter. Slide strips of parchment under perimeter of log (to keep platter clean). Use offset spatula to coat log with frosting, then attach one or both trimmed ends; coat with frosting. Remove parchment pieces. Decorate with meringue mushrooms, coconut shavings, and rosemary sprigs.

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

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.

BûCHE DE NOëL (A FRENCH CHRISTMAS DESSERT) RECIPE BY TASTY

Steps:

• Make the chocolate sponge cake: Preheat the oven to 350°F (180°C). Grease a roll cake baking pan or 18 x 13-inch (45 x 33 cm) baking sheet with nonstick spray and line with parchment paper.
• In a large bowl, whisk together the egg yolks and 3 tablespoons of sugar until the sugar is dissolved.
• Whisk in the milk, vegetable oil, and vanilla until smooth. Sift in the flour, cocoa powder, and cornstarch and whisk until smooth.
• In a large bowl with an electric hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until frothy, about 2 minutes. Add the cream of tartar and whip on medium-low speed for 2 minutes, then gradually add the remaining ½ cup (100 G) superfine sugar. Whip on medium-high speed until stiff peaks form, another 2-3 minutes.
• Fold the egg white mixture into the egg yolk mixture until just combined, taking care not to overmix.
• Spread the batter evenly on the prepared pan. Bake for 12-15 minutes, until fluffy and the cake springs back when gently pressed.
• Drape a kitchen towel over the cake and set a wire rack on top. Carefully invert the cake onto the rack, peel back the parchment from the bottom, and let cool for 10 minutes. Carefully roll the cake into a log with the towel inside and allow to cool completely.
• While the cake cools, make the chocolate hazelnut buttercream: In a large bowl, beat the butter and powdered sugar with an electric hand mixer on low speed until combined. Increase the speed to high and whip for 2-3 minutes, until light and fluffy.
• Reduce the speed to low and add the milk, vanilla, and salt. Whip again for 2-3 minutes until well incorporated and the buttercream is light, bright white, and fluffy.
• Fold in the chocolate-hazelnut spread with a rubber spatula. Cover with a kitchen towel or place wrap and set aside at room temperature.
• Make the ganache: Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate. Stir until the chocolate is melted. Refrigerate the ganache for at least 30 minutes to firm.
• Make the meringue mushrooms: Reduce the oven temperature to 200°F (93°C). Line a baking sheet with parchment paper.
• In a medium bowl, beat the egg whites and cream of tartar with an electric hand mixer until soft peaks form, about 3 minutes.
• Gradually add the sugar and whip until dissolved and stiff peaks form, about 2 minutes more. The mixture should be glossy, shiny, and very stiff.
• Transfer the mixture to a piping bag fitted with a medium round tip. Pipe half of the meringue onto the prepared baking sheet in ½-1 inch (2.54 cm) wide circles resembling mushroom caps. Use your fingers to gently press down any peaks. Pipe the remaining meringue into ½-1 inch (2.54 cm) long stems. Dust the mushrooms with cocoa powder.
• Bake for 1½-2 hours, until the mushrooms are completely dried and hard to the touch. Turn off the oven and leave the mushrooms dry out in the oven for at least 30 minutes, or up to overnight. The mushrooms can be made 1-2 days ahead.
• Assemble the mushrooms: Dip the flat sides of the mushroom caps in the melted chocolate and attach the mushroom stems. Stand the mushrooms upright and let dry, 30-45 minutes.
• Make the sugared cranberries and rosemary: Line a baking sheet with parchment paper and top with a wire rack.
• In a small saucepan, combine 1 cup (200 G) sugar and the water. Bring to a boil, whisking to dissolve the sugar. Drop the cranberries into the syrup and stir to coat, then remove with a slotted spoon and transfer to one side of the wire rack. Let cool for at least 1 hour, until no longer sticky, then sprinkle cranberries with ¼ cup (25 G) sugar. Set aside.
• Bring the remaining syrup to a boil. Add the rosemary sprigs and stir to coat, then remove with a slotted spoon and transfer to the other side of the wire rack. Let cool for at least 1 hour, then sprinkle rosemary with the remaining ¼ cup (25 G) sugar. Set aside.
• Assemble the bûche de noël: Unroll the sponge cake.
• Spread 2 cups (230 G) of the chocolate-hazelnut buttercream. evenly over the cake, leaving a 1-inch (2.54 cm) border around all sides.
• Starting from one end, using the towel to help guide the rolling, roll the cake into a tight spiral. Place the cake, seam-side down, in the refrigerator to set, at least 30 minutes, or up to overnight.
• Unwrap the cake log from the towel and set on a serving platter.
• Remove the ganache from the fridge and transfer to a piping bag fitted with a medium star tip.
• Trim 2½ inches (6 cm) ( off one end of the cake log and attach to the center of the log with 2 tablespoons of the ganache to resemble a stump.
• Cover the entire log, starting at one end and piping lengthwise, with ganache.
• Arrange the sugared rosemary and cranberries and meringue mushrooms around the log. Dust with powdered sugar to resemble snow.
• The cake will keep in the refrigerator, covered, for up to 3 days.
• Slice and serve.
• Enjoy!

BIRCH DE NOëL

Steps:

• Make the cake: Preheat the oven to 375˚. Lightly coat an 11-by-17-inch rimmed baking sheet with cooking spray, then line with parchment paper. Beat the egg yolks, brown sugar and vanilla and almond extracts in a medium bowl with a mixer on medium-high speed until thick and pale yellow, about 3 minutes.
• Using clean beaters, beat the egg whites and salt in a large bowl with a mixer on medium speed until soft peaks form, about 1 minute. Gradually beat in the confectioners' sugar, then increase the speed to medium high and beat until stiff peaks form, 2 to 3 minutes. Fold one-quarter of the beaten egg whites into the egg yolk mixture with a rubber spatula. Gently fold the egg yolk mixture into the remaining egg whites until there are no more white streaks.
• Whisk the two flours in a medium bowl and gently fold into the egg mixture until combined. Spread the batter in the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 13 to 15 minutes.
• As soon as the cake comes out of the oven, dust with confectioners' sugar. Loosen the edges with a paring knife. Place another baking sheet on top of the cake and invert the cake onto it. Remove the top baking sheet and parchment. Dust more confectioners' sugar on the exposed cake. Cover with a clean kitchen towel (not terry cloth) and place the baking sheet on top. Invert the cake again so it is on the towel and remove the top baking sheet. Starting at a long end, roll up the cake and the towel together to form a log. Place seam-side down on a rack and let cool, about 45 minutes.
• Meanwhile, make the frosting: Beat the heavy cream, confectioners' sugar and salt in a large bowl with a mixer on medium-high speed until soft peaks form. Reduce the speed to medium and beat in the mascarpone and vanilla until thickened, about 30 seconds (do not overbeat). Refrigerate the frosting until the cake has cooled.
• Gently unroll the cake with a long side facing you. Spread 1 1/2 cups frosting over the cake, leaving a 1/4-inch border on the two short sides and a 1-inch border on the far long side. Dollop the cherry jam on top and gently spread to cover the frosting. Reroll the cake (without the towel) and place seam-side down on a platter. Trim both ends, then cut off one 3/4-inch-thick slice. Unroll the slice slightly to cut off 3 inches of the spiral; reroll the slice into a spiral (this will be the knot of the log).
• Frost the cake with all but 1/2 cup of the frosting, using a small offset spatula to create a bark-like texture. Place the small cake slice on the side to look like a tree knot; cover with the remaining frosting.
• Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Let cool, then transfer to a small resealable plastic bag and snip a corner. Pipe thin lines of chocolate onto the cake, pressing it into the frosting with the tip of the bag. Refrigerate the cake until ready to serve.

MERINGUE MUSHROOMS FOR BIRCH DE NOEL

Steps:

• Heat oven to 200 degrees. Place Swiss meringue in an 18-inch pastry bag fitted with a large 3/4-inch round tip. Line two baking sheets with parchment paper. Pipe meringue, forming domes 1 to 2 inches in diameter. Pipe a stem shape for each dome. Bake for 1 hour; reduce heat to 175 degrees, and continue baking until meringues are completely dry to the touch but not browned, 45 to 60 minutes more.
• Fill a medium saucepan one-quarter full with water. Set over medium heat, and bring to a simmer. Place bittersweet chocolate in a heat-proof bowl, and set over simmering water. Turn off heat; stir chocolate occasionally until completely melted. Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
• Place white chocolate in a heat-proof bowl, and set over simmering water. Turn off heat; stir chocolate occasionally until completely melted. Allow to cool slightly. To create mushroom gills, spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap's underside to the edges. Let set in a cool, dry place.
• Poke a small hole in the center of each mushroom cap using a paring knife. Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap. Allow to set. Meringue mushrooms should be kept in an airtight container in a cool, dry place.

BIRCH DE NOEL - YULE LOG

Steps:

• Chocolate Cake:.
• Heat oven to 350°F
• Wrap coconut in a kitchen towel, and place in the oven for 15 minutes or longer.
• Remove from oven, and place on a work surface.
• Reduce oven temperature to 300°F
• Tap coconut with a hammer until it cracks in several places; break it in pieces (The white flesh should be slightly pulling away from hard shell).
• Carefully peel, keeping pieces of coconut as large as possible.
• Using a vegetable peeler peel largest pieces of coconut into long curls, and place on a baking sheet for 15 to 20 minutes, until just dry.
• Grate the smaller pieces on the box grater.
• You will need about 1/2 cup grated coconut for the cake filling.
• Heat oven to 400°F
• Line a 12x17 inch jellyroll pan with parchment paper and set aside.
• In a bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until pale yellow, 4-5 minutes.
• Transfer to bowl, and set aside.
• Wash and dry mixer bowl.
• Place egg whites in bowl of electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 1-2 minutes.
• Increase speed to high, and add sugar gradually, whipping until stiff peaks form.
• Transfer mixture to a large bowl.
• Using a rubber spatula, fold egg-yolk mixture into egg-white mixture; add cocoa powder and flour over top, and gently fold together.
• Pour batter into prepared pans; smooth top with an offset spatula.
• Bake until cake springs back when touched, 9-10 minutes.
• Remove from oven, and immediately turn cake out onto a wire rack lined with parchment paper.
• Peel parchment paper from top of cake, and cool completely.
• Place a clean kitchen towel on work surface.
• Transfer cake on parchment paper to towel.
• Using a pastry brush, coat cake with rum.
• Using an offset spatula spread the white-chocolate mousse over cake.
• Sprinkle with 1/2 cup freshly grated coconut.
• With a short end of cake facing you, roll carefully into a "log" shape on a kitchen towel, and secure with clothespins or large metal binder to hold the roll in a tight round shape.
• Place on a baking sheet, and refrigerate until firm, at least 2 hours.
• Remove from refrigerator, and unwrap.
• Using a serrated knife, trim the ends of the roll, cutting on the bias.
• Choose the more presentable end, and turn it side up, on the log, forming a branch or knot.
• If desired, use the other cut off end as a branch.
• Transfer the log to a serving platter.
• Slide 5-inch strips of parchment paper under the log to protect the tray while decorating.
• Coat with Seven Minute Frosting using an offset spatula.
• Remove parchment pieces.
• Decorate with Meringue Mushrooms, Snowy Chocolate Truffles, coconut shavings, and sugared Rosemary Sprigs.
• White Chocolate Mousse: Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes.
• Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
• Prepare an ice water bath; set aside.
• Place 3/4 cup cream in a small saucepan and bring just to a boil over medium-high heat.
• Add gelatin, and stir to dissolve completely.
• Pour into food processor with the motor running and process until chocolate mixture is smooth.
• Transfer to medium bowl and place over ice water bath.
• Chill until thick enough to fall from spoon in ribbons.
• Whip remaining 1 3/4 cups heavy cream to soft peaks.
• Fold into chocolate mixture (If not using immediately, refrigerate in an airtight container).
• Snowy Chocolate Truffles: Heat oven to 350°F
• Place almonds, if using, on a baking sheet, and bake until fragrant, about 10 minutes.
• Set aside to cool.
• Use a serrated knife to spread the chocolate.
• Place in a heat-proof bowl; set aside.
• In a saucepan, bring cream to a boil.
• Pour directly over chopped chocolate stirring to fully incorporate.
• Let sit for 10 minutes.
• Stir until completely melted and mixed.
• Allow to cool for 20 minutes.
• Stir in almonds, if using, and place in the refrigerator until set.
• Use a melon baller or 1 1/4 inch ice cream scoop to portion out chocolate.
• Roll the scoops of chocolate between palms to form 1-inch truffles.
• Refrigerate until ready to serve; dust with confectioners sugar before serving.
• Seven Minute Frosting: In a small heavy saucepan, combine 3/4 cup sugar, the corn syrup, and 2 tablespoons water.
• Heat over medium heat, stirring occasionally, until the sugar has dissolved.
• Rub a bit between your fingers to make sure there is no graininess.
• Raise heat to bring to a boil.
• Do not stir anymore.
• Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230F, about 5 minutes. (Depending on the humidity, this can take anywhere from 4-10 minutes).
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes.
• Gradually add the remaining 2 tablespoons sugar.
• Remove the syrup from the heat when the temperature reaches 230F (it will keep rising as pan is removed from heat).
• Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg white mixture, with the mixer on medium-low speed.
• Beat the frosting on medium speed until it is cool, 5-10 minutes.
• The frosting should be thick and shiny. Use immediately.
• Sugared Rosemary Sprigs: Brush washed sprigs with a glaze of white sugar from a large egg thinned with a tablespoon of water, then coat in sugar, and let air dry.

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.