Orange Walnut Buche De Noel Recipes

ORANGE-WALNUT BUCHE DE NOEL

Steps:

• Preheat oven to 300 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper. Spray and flour parchment, tapping off excess; set aside. In a food processor, pulse walnuts and flour until coarsely ground; set aside.
• In the bowl of an electric mixer, whisk egg yolks with 5 tablespoons sugar until thick and pale. Beat in vanilla. In a clean mixing bowl fitted with a clean whisk, beat egg whites with salt until soft peaks form. Gradually add remaining 5 tablespoons sugar, beating until stiff (but not dry) glossy peaks form. Fold egg whites into yolk mixture in 3 equal batches, and add walnut mixture with last batch.
• Spread batter evenly on prepared baking sheet. Bake until top is golden and springs back when touched, about 30 minutes. Run a small, sharp knife around edges of cake; invert cake onto a clean kitchen towel dusted with confectioners' sugar. Peel off parchment paper. Starting at a short side, gently roll the cake into a log, incorporating towel. Transfer to a wire rack, and let cool completely, about 1 hour.
• Reserve 1 1/2 cups mascarpone filling. Unroll cake and spread remaining filling on top, leaving a 1/2-inch border on all sides. Carefully reroll cake (without towel). Arrange, seam-side down, on a parchment-lined baking sheet. Using a serrated knife, trim ends of log. Spread reserved filling over log. Working quickly, arrange chocolate bark all over log, overlapping pieces slightly. Refrigerate until firm, at least 1 hour. Garnish with acorns and leaves, if desired; dust with confectioners' sugar before serving.

WALNUT ORANGE BUCHE DE NOEL RECIPE - (4.6/5)

Steps:

• Preheat oven to 300 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper. Spray and flour parchment, tapping off excess; set aside. In a food processor, pulse walnuts and flour until coarsely ground; set aside. In the bowl of an electric mixer, whisk egg yolks with 5 tablespoons sugar until thick and pale. Beat in vanilla. In a clean mixing bowl fitted with a clean whisk, beat egg whites with salt until soft peaks form. Gradually add remaining 5 tablespoons sugar, beating until stiff (but not dry) glossy peaks form. Fold egg whites into yolk mixture in 3 equal batches, and add walnut mixture with last batch. Spread batter evenly on prepared baking sheet. Bake until top is golden and springs back when touched, about 30 minutes. Run a small, sharp knife around edges of cake; invert cake onto a clean kitchen towel dusted with confectioners' sugar. Peel off parchment paper. Starting at a short side, gently roll the cake into a log, incorporating towel. Transfer to a wire rack, and let cool completely, about 1 hour. Reserve 1 1/2 cups mascarpone filling. Unroll cake and spread remaining filling on top, leaving a 1/2-inch border on all sides. Carefully reroll cake (without towel). Arrange, seam-side down, on a parchment-lined baking sheet. Using a serrated knife, trim ends of log. Spread reserved filling over log. Working quickly, arrange chocolate bark all over log, overlapping pieces slightly. Refrigerate until firm, at least 1 hour. Garnish with acorns and leaves, if desired; dust with confectioners' sugar before serving.

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. ;

BLACK SESAME BUCHE DE NOEL

Steps:

• For the almond orange sponge cake: Preheat the oven to 400 degrees F. Grease a 13-by-18-inch half-sheet pan with cooking spray and line with parchment paper. Grease the parchment paper and set aside.
• Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
• Beat the egg whites in a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. Slowly add 1/4 cup granulated sugar while beating. Continue beating until shiny medium stiff peaks form, about 2 minutes. Remove the egg whites to a medium bowl and set aside.
• Add the egg yolks and remaining 3/4 cup granulated sugar to the same bowl of the stand mixer with the same whisk attachment (no need to wash). Add the almond and vanilla extracts as well as the orange zest. Beat on medium speed until pale yellow and doubled in volume, 1 to 2 minutes. Gently fold in the egg whites. Finally, fold in the flour mixture until just incorporated.
• Spread the batter in the prepared pan. Bake until the top is springy, 10 to 12 minutes.
• Use an offset spatula to loosen the edges of the cake. Immediately invert the cake onto a clean dish towel dusted with powdered sugar. Remove the parchment paper. Using the towel, fold the long end of the cake towards the center, continuing to roll the cake into the towel (this will help shape the cake when the buttercream is added). Transfer to a rack, seam-side down, to cool completely.
• For the black sesame buttercream: Put the butter and confectioners' sugar in a stand mixer fitted with the whisk attachment. Beat on low speed until combined, then add the sesame paste, milk, vanilla and salt and increase the speed to medium. Beat until smooth.
• For the decorations: Combine the coconut with the matcha powder in a medium bowl. Shape the marzipan into mushrooms.
• Assembly: Unroll the cake on a clean work surface and remove the towel. Spread a third of the buttercream on the inner side of the cake, frosting all the way to the edges. Gently roll back into a log. Trim the ends of the roll, then cut a quarter of the log off on a diagonal. Place the larger log on a large serving platter. Attach the smaller log to the side of the cake with some buttercream to resemble a branch on the yule log. Spread the remaining buttercream on the buche de Noel to cover, but leave the cut sides unfrosted to show the swirl. Run an offset spatula or spoon over the buttercream for the appearance of rough tree bark. Sprinkle the matcha coconut around the cake to resemble moss. Place the marzipan mushrooms around the cake, gently pressing them into the frosting. Enjoy!

WHOLE ORANGE CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs. 2. Whirl orange chunks in a food processor until mostly smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan. 3. Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely. 4. Whisk together powdered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake

ORANGE-SPICE BûCHE DE NOëL WITH ORANGE CREAM CHEESE FROSTING

Steps:

• For glazed orange peel:
• Using vegetable peeler, remove rind from oranges in strips. Cut rind into matchstick-size strips. Place strips in small saucepan; cover with water. Bring to boil. Drain; rinse with cold water. Drain. Combine 2/3 cup water, sugar, and vinegar in medium saucepan. Bring to simmer, stirring to dissolve sugar. Add orange strips; simmer until translucent, about 10 minutes. Drain. Cool on sheet of foil. (Can be made 1 week ahead. Cover and refrigerate.)
• For cake:
• Preheat oven to 375°F. Butter 15x10x1-inch jelly-roll pan. Line bottom of pan with parchment paper; butter parchment. Whisk first 6 ingredients in medium bowl to blend.
• Heat milk in medium saucepan over medium heat to 150°F. Using electric mixer, beat sugar and eggs in large bowl until fluffy, about 4 minutes. Beat in vanilla and grated orange peel. Beat in flour mixture until just blended. Gradually beat in warm milk. Pour batter into pan.
• Bake cake until tester inserted into center comes out clean, about 10 minutes. Spread kitchen towel on work surface; cover with parchment. Sprinkle parchment lightly with powdered sugar. Run knife around edge of pan to loosen cake. Invert hot cake onto parchment. Peel parchment off top of cake. Starting at 1 long side and using towel as aid, gently roll up cake jelly-roll style. Cool.
• For frosting:
• Using electric mixer, beat first 5 ingredients in large bowl until smooth. Gradually add powdered sugar, beating until smooth. Cover and chill until firm but spreadable, about 45 minutes.
• Unroll cake; remove second sheet of parchment. Spread scant 2 cups frosting over cake; starting at 1 long side, roll up jelly-roll style. Place cake, seam side down, on platter. Starting 1 inch in from end of cake, turn knife on sharp diagonal and cut to remove one 3-inch-long triangular piece of cake. Spread 1 tablespoon frosting on cut side of cake piece. Attach frosted side of cake piece to side of cake near end. Spread remaining frosting over top and sides of cake and cake piece. Using tines of fork, draw circles on cake ends to resemble tree rings. Draw fork along length of cake to form bark design. Cover and chill overnight. (Can be made 1 day ahead. Keep chilled. Let stand 2 hours at room temperature before continuing.) Sprinkle log with glazed orange peel strips.

ORANGE MASCARPONE FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days.