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Caramel-Orange Buche De Noel Part 1

 

12

Yield

8

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free
 

Ingredients

6 large egg yolks
cup brown sugar
firmly packed
*
2 tablespoons all-purpose flour
1 ½ cups light cream (half&half)
8 ounces white chocolate
chopped
1 ½ teaspoons orange zest
grated
1 ½ cups almonds
toasted, sliced
2 tablespoons all-purpose flour
6 large eggs
separated
10 tablespoons brown sugar
firmly packed
1 teaspoon orange zest
grated
½ teaspoon vanilla extract
½ teaspoon cream of tartar
*
teaspoon salt
*
1 x powdered sugar
*
1 cup butter
unsalted, room temperature
1 tablespoon liqueur
grand marnier or cointreau, orange flavor
1 x candied fruit
cranberries
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 65970% of calories from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 25g 126%
Trans Fat 0g
Cholesterol 398mg 133%
Sodium 306mg 13%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 9%
Sugars g
Protein 27g
Vitamin A 25% Vitamin C 2%
Calcium 19% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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