Bûche de Noël

I adore this showy Christmas dessert.  Most people pass it by thinking that it is too much trouble, but break it down into its parts and it is really not that hard.  BUT you do have to have a plan.   Making it all in one day would be daunting, whereas doing it over time makes it fun and rewarding... It is sure to put you in the Christmas spirit!

Day 1:  Make the cake.

Cake:

6 EGG YOLKS

½ CUP POWDERED SUGAR, sifted

1 TSP. VANILLA

6 TBS. COCOA, sifted

1/8 TSP. SALT

6 EGG WHITES

Preheat oven to 325 degrees.  Butter a 10x15 jelly roll pan.  Line with parchment. Butter and lightly flour the parchment. Using an electric mixer, beat egg yolks until light.  Add sugar gradually and beat until very creamy.  Blend in vanilla, the cocoa and salt.  Set aside.

In a clean bowl, beat egg whites until stiff but not dry.  Fold into cocoa mixture. Spread into prepared pan and bake until cake tests done, about 20 minutes.  Immediately turn onto a barely damp teatowel (cotton or linen, not terrycloth).  Carefully peel off parchment.  Roll from long side enclosing towel in roll.  Set aside to cool at room temperature.    DO AHEAD TIP:  Cake can be made ahead and refrigerated or frozen, rolled with towel and wrapped in plastic wrap  Allow to come to room temperature before unrolling and proceeding with recipe.

Day 2: Finish the cake.

Chocolate Buttercream:
2 OUNCES UNSWEETENED CHOCOLATE
1 OUNCE SEMI-SWEET CHOCOLATE
1/3 CUP SUGAR
1/4 CUP WATER
3 EGG YOLKS
1 CUP UNSALTED BUTTER, ROOM TEMPERATURE

Melt the chocolate.  Set aside to cool.  In a small saucepan, combine sugar and water.  Bring to a boil and boil for 2 minutes over medium heat.

Using an electric mixer, beat egg yolks briefly and then with machine running at medium speed, slowly add the hot sugar syrup.  Increase speed to high and continue beating for 5 minutes or so until mixture is thick and pale yellow.  Decrease speed to medium/low and add the softened butter, one small piece at a time, until buttercream is smooth.  Add room temperature melted chocolate and beat until smooth.

Chantilly Cream for filling:
1 CUP HEAVY WHIPPING CREAM, very cold
2 TBS. SUGAR
1 PACKET Dr. Oetker's WHIP IT (baking section of grocery store)
1-2 TBS. GRAND MARNIER or KAHLUA or 1 1/2 TSP. VANILLA (You choose your flavor!)

Whip the cream with the sugar, Whip It, and your choice of flavoring until firm.

Assembly:  Unroll cake and spread evenly with the whipped cream to within 1 inch of the edge of the cake.  Using the towel to help lift, beginning from the long edge, roll the cake into a log, ending with the seam side down.

Trimming the cake: Trim each end about one inch to make even.  Then, cut one end on the diagonal about 4" in from the end of the cake.  This will be your 'branch' to place on top of the log.  Cut the other end straight.  Place branch (the diagonal cut will be against the log) on top of rolled cake.

Spread with chocolate buttercream covering the branch joint. Spread buttercream over remaining cake.  If desired, you can ice the ends or leave them showing as the 'rings of the log'. Pull the tines of a fork along the log to emulate bark.  Refrigerate uncovered until icing is set, then cover gently with plastic wrap.

Presentation: Place on serving platter and garnish with Meringue Mushrooms (see the following post) and fresh greenery.

Photography credits:  Completed buche: Sam Froelich, Froelich Photography.  'How To' photos by Mary James.

Glazed Cipollini & Mushrooms

I have just finished the magazine article for O'Henry's Christmas issue where they featured some of my favorite Christmas recipes.  After what is usually a gargantuan spread at Thanksgiving, my family is saying 'Where's the beef?!"  But I am personally ready for the sides....

                                                                                    The Cipollini:

16 CIPOLLINI ONIONS, TRIMMED
WATER
2 TSP. OLIVE OIL
1 TSP. SUGAR
3/4 TEASPOON SALT

The Mushrooms:
1 TBS. OLIVE OIL
8 OZ. WHITE MUSHROOMS, QUARTERED
8 OZ. CREMINI or BABY BELLA MUSHROOMS, QUARTERED
3-4 TBS. RED WINE
SALT & GROUND BLACK PEPPER

In a small wide-bottomed saucepan, cover onions completely with water.  Add olive oil, sugar and salt.  Bring to a simmer and cook until onions are tender and water has evaporated.  If water evaporates before onions are tender, add a bit more water.  Once water has evaporated, continue cooking until onions are well browned and glazed.

In a separate skillet, heat olive oil and add mushrooms.  Saute until golden.  Deglaze with red wine and cook until wine is evaporated.  Season with salt and freshly ground black pepper.  Add onions, toss, and serve.

Photo credits:  Sam Froelich, Froelich Photography

French Meringues

Foolproof and Versatile

Who doesn't like a big ole fluffy, crispy sugary meringue?  You can do whatever you want with these.  Drop with a spoon into blobs on a cookie sheet......pipe into elegant swans....or make mushrooms for a Buche de Noel cake....a Christmas Yule Log.

The French secret for this recipe is the powdered sugar and the method for making them.  No graininess or stickiness ... they are resistant to humidity ... they store beautifully in tightly closed tins.  You can even make them on a rainy day.

4 EGG WHITES, room temperature
PINCH OF SALT
2 TABLESPOONS plus 1/2 CUP GRANULATED SUGAR
3/4 CUP POWDERED SUGAR

Preheat the oven to 200F degrees.   Place the egg whites in a large mixing bowl with a pinch of salt and 1 tablespoon granulated sugar.  With an electric mixer, start at medium speed and beat for 2-3 minutes or until meringues are stiff.  Increase the speed to high and add 1 tablespoon more sugar.  When the egg whites are very stiff, add the remaining 1/2 cup granulated sugar and beat for 30 seconds longer.  By hand, gently fold the powdered sugar into the egg whites.

Using a pastry bag fitted with the #6 closed plain tip, pipe the meringues onto parchment-lined (or grease and heavily floured) baking sheets.  Or if shape does not matter, drop with a spoon. Place in preheated oven and bake for 2-2 1/2 hours, being careful not to let them brown.  Remove from oven and let cool.  Store in airtight tins.

To make mushrooms:  Pipe 2" rounds onto prepared sheet.  Wet your fingertip and gently tap tops to make smooth.   Pipe an equal number of stems  (do extras for insurance) by pulling straight up on the bag.   Don't smooth these.  Once baked and cooled, assemble mushrooms by taking the tip of a paring knife and carving a small hole in the base of the rounds.  Dot with melted chocolate chips and place stem.  Set aside for chocolate to harden.  Dust lightly with cocoa if desired.







OR for truly perfect mushrooms (and no stress!)
order these from
Lori's French Connection Bakery....