Caramel-Orange Buche De Noel Part 1

Name: Caramel-Orange Buche De Noel Part 1
Yield: 8
Cuisine: Fusion
Ingredients: egg yolks; brown sugar; flour; light cream (half&half); white chocolate; orange zest; almonds; flour; eggs; brown sugar; orange zest; vanilla extract; cream of tartar; salt; powdered sugar; butter; liqueur; candied fruit

Yield

8 servings

Prep

10 min

Cook

20 min

Ready

30 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
6	large	egg yolks
⅓	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
⅛	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	*

Ingredients

Amount	Measure	Ingredient	Features
6	large	egg yolks
79	ml	brown sugar firmly packed	*
3E+1	ml	all-purpose flour
355	ml	light cream (half&half)
231.2	ml/g	white chocolate chopped
7.5	ml	orange zest grated
355	ml	almonds toasted, sliced
3E+1	ml	all-purpose flour
6	large	eggs separated
1.5E+2	ml	brown sugar firmly packed
5	ml	orange zest grated
2.5	ml	vanilla extract
2.5	ml	cream of tartar
0.6	ml	salt
1	x	powdered sugar	*
237	ml	butter unsalted, room temperature
15	ml	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

Nutrition Facts

187g

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%

Caramel-Orange Buche De Noel Part 1

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