Caramel-Orange Buche De Noel Part 1
Submitted by zoeluvs4u
White chocolate orange buttercream for a holiday Buche de Noel, made with egg yolks, half-and-half, and Grand Marnier. Part 1 of a stunning Christmas log cake topped with toasted almonds and cranberries.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minBuilding a Buche de Noel is a project, and this is where the magic starts.
Part 1 covers the white chocolate orange buttercream and the nutty almond sponge cake that forms the base of this stunning holiday log.
The pastry cream is made from egg yolks, brown sugar, and half-and-half, then enriched with chopped white chocolate, orange zest, and a splash of Grand Marnier or Cointreau.
The sponge is light and airy, built on whipped egg whites with toasted sliced almonds folded in for texture.
Candied cranberries scattered on top bring a jewel-toned pop of color that screams Christmas.
Chef Tips
- Press plastic wrap directly onto the surface of the pastry cream while it cools. This prevents a skin from forming on top.
- The pastry cream can be made a full day ahead and refrigerated. Just bring it to room temperature before using so it spreads smoothly.
- Toast the almonds until they’re just golden and fragrant. Over-toasted almonds turn bitter and will throw off the delicate flavor balance.
- Fold the egg whites gently into the batter. Aggressive mixing deflates all the air you just whipped in.
Ingredients
Directions
FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend well.
Bring half and half to simmer in heavy medium saucepan.
Slowly whisk hot half and half into egg mixture.
Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly.
Transfer mixture to medium bowl.
Add chocolate and orange peel and stir until mixture is smooth.
Press plastic wrap onto surface f pastry cream to prevent skin from orming.
Cool completely.
(Pastry cream can be prepared 1 day ahead.
Refrigerate.
Bring to room temperature before continuing.
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