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Chestnut Buche de Noel - Yule Log
Yield: 16 servings
Batter:
3/4 c Cake flour
3/4 ts Baking powder
1/4 ts Salt
5 ea Eggs
3/4 c Sugar
1 ts Vanilla extract
Chestnut Filling
1/2 c Sugar, superfine
1 ea Egg yolks
1 pinch Salt
1 1/2 ts Vanilla extract
2 tb Cream, heavy
1/2 c Butter
2 c Sugar, powdered
30 ea Chestnuts, whole cooked
2 tb Butter
4 tb Cream, heavy
1/3 c Sugar, powdered
Mocha Silk Frosting
1 1/4 c Sugar, powdered
3 tb Cocoa powder
2 ts Instant coffee
5 1/3 tb Butter
1 1/2 tb Corn syrup
1 ts Vanilla extract
2 tb Cream, heavy
Cake:
Have ready: A clean lint-free dish towel and preheat oven to
400 F.
Prepare 12"x18" jelly roll pan by greasing it,
lining bottom and sides with wax paper, and greasing wax paper.
Bring eggs to room
temperature and separate.
Mix flour, baking powder, and salt; set aside. Using an electric
mixer, beat yolks until
thick and pale. Gradually add 6 T sugar, beating well after each addition. Mixture should
fall in thick ribbon when beaters are lifted. Add vanilla and beat again.
With clean dry
beaters, beat egg whites until foamy. Gradually add remaining sugar, beating constantly,
until whites stand in firm, glossy, moist peaks. Fold 1/3 whites into yolk mixture to
lighten it, then fold remaining whites in too.
Gradually fold dry ingredients into egg
mixture; fold in gently but thoroughly.
Spread batter evenly in prepared pan, making sure
to get it into the corners. Put pan into oven immediately. Bake 10-12 minutes, just until
cake is golden on top and tester comes out clean. Do not overbake.
Remove from oven;
working quickly, cover jelly roll pan FIRST with clean towel, then with inverted cookie
sheet. Turn over pan, towel, and sheet to turn out cake. Remove jelly roll pan; peel off
wax paper. Slide towel and cake onto counter; cake is wrong side up. Cut off any crisp
edges, fold one end of towel over short end of cake, and roll cake in towel. Place rolled
cake seam side down on wire rack or cookie sheet to cool completely.
Chestnut Buttercream Filling::
Combine sugar, egg yolk, salt, vanilla, and cream. Using an electric
mixer, beat for
8 minutes at medium speed. Without washing beaters, cream butter until light. Add yolk
mixture a little at a time, beating well after each addition. Gradually add powdered
sugar, beating well after each addition. Set basic buttercream aside.
Using a food
processor, puree chestnuts with
butter, cream, and powdered sugar. Stir chestnut puree into buttercream, blending
thoroughly. If necessary, thin with a little more cream to bring to very spreadable
consistency.
Mocha Silk Frosting:
Powder instant coffee by placing in plastic bag and crushing with
rolling pin. Mix together sugar, cocoa, and coffee. Add remaining ingredients and beat for
1 minute at medium speed. If necessary, add a little more cream to make frosting easy to
spread.
Unroll cooled cake, leaving it on towel; don't worry about the cake looking
deflated, it will perk up soon. Spread 1/2 c frosting evenly over cake, all the way to the
edges. Spread 2 c filling over thin layer of frosting, pushing generous amount into curved
end. Roll up again, without towel but using it to help roll. Place cake, seam side down,
on cake plate or tray.
Remove any excess filling from ends and seam edge. Refrigerate for
1 hour to firm filling.
Trim and discard (or eat!) a thin slice from one end of chilled
cake; cut and reserve wedge from other end. Spread a small amount of filling on top center
of cake and press reserved wedge on it to make the "knothole."
Frost entire cake
with remaining frosting, building frosting up around sides of "knothole." Do NOT
cover knothole top! Work frosting as far under roll as possible. Repeatedly draw narrow
metal spatula lengthwise through the frosting to simulate rough texture of bark. Snip pieces
of angelica into leaf shapes and cut glace cherries in half to make log decorations.
Keep
cake refrigerated until serving; it is much easier to slice when cold and firm. Before
serving, surround cake with holly and cranberries.
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- Sugar Substitution Chart
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