Chris Buche De Noel 2011 Recipes

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.

BUCHE DE NOEL

Steps:

• Grease a 15 x 10 x 1 jelly roll pan and line with wax paper.
• grease and flour wax paper and set aside.
• Beat egg yolks in a large mixing bowl until think and lemon colored add 1/3 cup of sugar, beating well.
• add water and vanilla.
• fold in ground almonds.
• gradually fold in cake flour and cocoa.
• Beat egg whites (at room temperature) in large mixing bowl at high speed of an electric mixer until foamy.
• add cream of tartar and salt; beating well until soft peaks form.
• Add remaining 1/3 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form.
• gradually fold into batter.
• Spread batter evenly into prepared pan.
• Bake at 375F until top springs back when touched.
• Sift powdered sugar in a 15 x 10 inch rectangle on a towel.
• Peel off wax paper.
• starting at the narrow end, roll up cake and towel together.
• let the cake cool on a wire rack seam side down.
• Unroll cake; remove towel.
• spread cake with mocha filling; gently re roll cover and chill.
• Cut a 1 inch diagonal slice from the cake roll.
• Place roll on a serving platter.
• Position cut piece against side of cake roll to resemble a tree knot.
• Spread Rich Chocolate Frosting over the cake.
• Score frosting with the tines of a fork or a cake comb to resemble tree bark.
• Garnish with red and green candied Cherries.
• For Mocha filling: Pour whipping cream into a chilled mixing bowl, add coffee granules; let stand 3 minutes.
• Combine powdered sugar and cocoa beat cream until foamy; gradually add powdered sugar mixture beating until soft peaks form. chill. Yield 2 cups.
• Rich Chocolate Frosting: Place chocolate in top of a double boiler; bring water to a boil.
• reduce heat to low; cook until chocolate melts, stirring frequently.
• remove from heat.
• Cream butter, add chocolate, powdered sugar, cocoa, milk and vanilla; beat until spreading consistency. Yield 2 cups.

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 pale in color, light and frothy. 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.

CHRIS' BUCHE DE NOEL 2011

Steps:

• Make genoise. Set aside to cool. Once cool, gently roll up and set on counter to rest without removing parchment (Place wax paper on top to make sure it doesn't stick together; do not cool or cake will not unroll well.). Make 1/2 recipe of Ina Garten's chocolate buttercream recipe. Unroll cake and spread most of it (about 1/2 cup left) in thin layer. Reroll on top of clean large piece of parchment, carefully removing baking parchment as you go; wrap the clean parchment somewhat tightly around the roll, twist ends and place in refrigerator. Make chocolate ganache. Once roll has been in fridge at least 1 hour, take cake out of fridge, and place on a rack (over wax paper or plastic to protect counter from mess) after removing outer parchment. Paint ganache onto cake; return to refrigerator to set for at least 1 hour. After 1 hour, add second layer. Cut log, arrange on platter, with meringue mushrooms, etc. Before presenting, dust with powdered sugar. Chocolate Ganache: Bring cream to a boil and pour over chopped chocolate. Let melt for a few minutes, whisk together, let cool.