Grapefruit Almond Gin And Labne Buche De Noel 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.

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.

GINGERBREAD BûCHE DE NOëL

Steps:

• Heat oven to 190C/170C fan/gas 5. Grease and line a 20 x 30cm Swiss roll tin with baking parchment, then grease the parchment a little too. Put the treacle, syrup, butter and stem ginger in a pan, heat until melted and stir to combine, then set aside to cool a little.
• Put the eggs and sugar in a bowl and whisk using an electric hand whisk until light, mousse-like and doubled in size - this will take about 10 mins. The mixture is ready when it holds a ribbon trail from the beaters for 3 secs. Sift over the flour, baking powder and spices, then pour the melted butter mixture around the sides of the bowl so that it trickles down into the whisked eggs. Very gently fold everything together with a large metal spoon. When just combined, pour the mixture into the Swiss roll tin and ease it into the corners. Bake for 12 mins until just cooked.
• While the sponge is cooking, lay a sheet of baking parchment, big enough to fit the cake, on your work surface and dust with a little sugar. Once cooked, tip the cake directly onto the parchment. Use a small serrated knife to score a line about 2cm from one of the shorter ends, making sure you don't cut all the way through - this will help to get a tight roll. Gently roll up from this end, rolling the parchment between the layers. Leave to cool like this on a wire rack to help set the shape.
• To make the icing, put the ingredients in a bowl and whisk until smooth. Transfer to a piping bag fitted with a large round nozzle, or use a plastic sandwich bag and snip off one corner to make a hole about 1cm wide. Unroll the sponge and drizzle the surface with 2 tbsp ginger syrup. Pipe a layer of ginger buttercream over the inside of the roll, then use the paper underneath to help tightly re-roll into a roulade. Slice off both ends for a neat finish. The Bûche can be frozen at this point - simply re-roll in the parchment, then in foil, and freeze. Defrost at room temperature before continuing.
• Place the Bûche on a serving plate or board. Use the remaining icing to pipe a thick layer over the top of the sponge, zigzagging backwards and forwards to create a tight concertina pattern. Decorate with white pearl sprinkles, if you like. The Bûche will keep in a sealed container for up to 5 days, or can be frozen for up to two months.

GRAPEFRUIT, ALMOND, GIN AND LABNE BUCHE DE NOEL

Steps:

• Labne Mousse:.
• Whip cream to soft peak and reserve.
• Bloom gelatin and reserve.
• In a saucepan combine milk and ¼ labne and bring to a boil with the juniper and black pepper.
• Add bloomed gelatin and strain into chocolate.
• Emulsify with immersion blender.
• Combine well with remaining labne.
• Fold in whipped cream.
• Cast into desired mold.
• Almond Dacquoise:.
• In a bowl mix together Flour, Sugar 1, Salt, and almond flour and reserve.
• Whip egg whites to soft peak then fold in Sugar 2.
• Fold meringue into dry ingredients in 3 stages.
• Spread evenly onto a ½ sheet pan and bake in a convection oven @ 325F for 10 minute.
• Grapefruit Curd:.
• Bloom gelatin and reserve.
• In a pot combine grapefruit juice, sugar, citric acid, vanilla and eggs and begin to heat on medium flame.
• Bring to a boil whisking constantly.
• Remove from heat add gelatin and incorporate.
• Add butter and emulsify with an immersion blender.
• Cool completely then pipe in strips onto a Silpat.
• Sucre:.
• Cream butter, sugar, and vanilla at low speed.
• Stream in eggs one at a time.
• Stir in flour and salt, and combine.
• Roll out to 1/8" on a well floured surface and cut to the size of desired mold.
• Grapefruit Glaze:.
• In a bowl combine sweetened condensed milk and white chocolate and reserve.
• In a pot combine grapefruit juice, sugar, and glucose and bring to a boil.
• Remove from heat and add gelatin.
• Strain into white chocolate and emulsify with an immersion blender.
• Assembly:.
• 1. Make Grapefruit Curd, pipe in strips and freeze.
• 2. Make mousse, pipe halfway into mold, push frozen curd into the center of the mousse, then pipe mousse into the remainder of the mold. Freeze completely.
• 3. Unmold mousse and place onto wire rack.
• 4. Glaze with grapefruit glaze then carefully place onto the sucre base.

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. ;

BUCHE DE NOEL

Steps:

• Heat oven to 375 degrees fahrenheit.
• Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil or waxed paper; grease.
• Beat eggs in small bowl on high speed about 5 minutes or until very thick and lemon coloured. Pour eggs into large bowl; gradually beat in 1 cup sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan; invert onto towel generously sprinkled with powdered sugar. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.
• Beat whipping cream, 2 tablespoons sugar and the coffee in chilled medium bowl until stiff. Unroll cake; remove towel. Spread whipped cream mixture over cake. Roll up cake. Frost.
• FROSTING - Thoroughly mix cocoa and butter in medium bowl. Beat in powdered sugar on low speed. Stir in vanilla and hot water. Beat until smooth and of spreading consistency.

BUCHE DE NOEL (YULE LOG)

Steps:

• MAKING THE CAKE: Preheat oven to 375°F.
• Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
• Next butter paper and slides of pan; dust with flour.
• Sift together flour, cocoa, baking powder and salt; set aside.
• Beat eggs until thick and lemon-colored.
• Gradually add sugar, beating well after each addition.
• Beat until thick and fluffy.
• Fold in water and vanilla, then flour mixture, stir until smooth.
• Spread mixture evenly in pan and bake 12 to 15 minutes.
• Meanwhile, sprinkle a kitchen towel with cake flour.
• Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
• Peel off waxed paper and trim the edges.
• Staring with the narrow end, roll the cake up in the towel.
• Let it stand for 20 minutes on a cake rack.
• PREPARING THE FILLING: While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
• Cool to room temperature.
• Beat cream until stiff peaks form.
• Fold in gelatin mixture, then almond extract and confectioners' sugar.
• Cover and chill 5 to 10 minutes.
• Unroll the cake and spread with whipped cream filling; roll up again.
• Cover and chill at least one hour
• PREPARING THE FROSTING: Melt chocolate over low heat with the instant coffee; cool slightly.
• Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
• Blend in chocolate mixture, salt and vanilla.
• Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
• Fold chocolate mixture into egg whites, gently but thoroughly.
• Frost cake roll.
• Draw a fork down the top of cake for a"bark" effect.
• Decorate with whole almonds and candied cherries.
• Chill thoroughly before serving.
• If cake is frozen, thaw to serve, without allowing cake to become warm.
• If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.

BUCHE DE NOEL

Steps:

• Sift flour, cocoa, baking powder and salt together in a small bowl; set aside. In separate bowl beat eggs until thick and creamy.
• Gradually add sugar, beating constantly until mixture is very thick.
• Stir in coffee & vanilla.
• Fold in flour mixture. Spread batter evenly in pan.
• Bake at 375 degrees for 12 minutes.
• Sprinkle kitchen towel with powdered sugar, invert cake onto towel, remove waxed paper and roll cake and towel jelly roll fashion.
• Cool.
• When cake has cooled unroll, spr ead with filling, reroll.
• Beat cream until stiff.
• Add instant coffee and powdered sugar.
• Melt chocolate chips with coffee over hot, not boiling water.
• Cool.
• Beat butter in small bowl until light and fluffy.
• Beat corn syrup and egg yolks into butter.
• Stir in cooled chocolate mixture. SPECIAL NOTE: This is a very good recipe for a vertical layer cake. After the cake has cooled cut it into 3 3-1/2" wide strips.
• Fill then roll in one continuous strip, turn sideways so you have a 3-1/2" high cake. Frost as usual.
• This looks like a regular 2 layer cake until you cut into it.

BUCHE DE NOEL II

Steps:

• 1/2 cup chestnut puree Preheat the oven to 3750F.
• Li ne a 17 x 11 x 1-inch jelly roll pan with parchment paper.
• Brush it with melted butter, and dust it with flour.
• Prepare the cake: Sift the flour, baking powder and salt together onto a sheet of parchment paper.
• Beat the egg yolks and 3/4 cup of the sugar with the whisk attachment in an electric mixer until the mixture is thick and lemon colored.
• Add the dry ingredients at low speed, mixing until just incorporated.
• Add the vanilla, mix quickly and thoroughly, and set aside (the batter will be quite thick). In a separate bowl, whisk the egg whites with a pinch of salt until they form soft points.
• Add the remaining 1/4 cup of sugar and whisk until the egg whites are glossy and form points that stand up but are not too stiff.
• Fold one-fourth of the egg whites into the cake batter until they are incorporated, then fold in the remaining egg whites, working quickly.
• They should be incorporated into the batter, but do not overmix it. Spread the batter in the prepared pan, and bake until the c ake is golden and your finger makes a slight indentation in the top of the cake when you press it, 8 to 10 minutes.
• While the cake is baking, sift the confectioner's sugar over a clean kitchen towel.
• Remove the cake from the oven, and immediately invert it onto the sugar-dusted towel.
• Peel the parchment paper from the cake, and starting from one long side, gently roll the cake up in the towel.
• Allow it to cool for 30 minutes.
• Make the frosting: Melt the chocolate and the cream together in a medium-sized, heavy saucepan over medium heat. Shake the pan occasionally, and when the chocolate has completely melted, whisk the mixture so it is completely combined.
• Let it cool to room temperature, so it is thick enough to spread.
• Transfer 3/4 cup of the chocolate mixture to a small bowl, and whisk in the chestnut puree. Season with vanilla if you like. When the cake has cooled, unroll it and trim off the edges so it is perfectly even, reserving the trimmings.
• Spread the filling evenly over the ca ke to within about 1/8-inch from the edges, and roll the cake back up.
• Roll the trimmings into spirals, and affix these to the sides of the cake with any leftover filling (usually two "knots" are sufficient!). Using the frosting, generously frost the cake, including the knots and the ends.
• Let the cake rest for about 15 minutes, then decorate it, first with the tines of a fork, then with the decorations of your choice. Let sit for at least 8 hours and up to 24 before servings.
• NOTES : This is a simple recipe for a wonderful buche de Noel.
• The cake is a bit heartier than the typical genoise, which suits my taste, and the hint of cinnamon gives it an aromatic layer of flavor.
• You may change and adjust flavorings, drizzle the cake with a rum or a sugar syrup flavored with vanilla after it's cooled, or do any number of things to make it your own.