Get Online Money - How To Make: A Buche De Noel Quickly and Easily

Why not try a "Buche De Noel"? Right, christmas is coming soon and you are wondering what to prepare for this occasion?

. . So check this out. In this articles I'll show you a step by step method to get this done in record time.

The Recipe: Buche De Noel
Yield: 16 Servings
Occasion: Christmas

INGREDIENTS:

For the Buche De Noel:

~ 1 teaspoon Vanilla extract

~ 1/4 teaspoon Salt

~ 3/4 cup Sugar

~ 3/4 cups Cake flour

~ 3/4 teaspoon Baking powder

~ 5 Eggs

Chestnut Butter Cream Filling:

~ 1 Egg yolks

~ 1 pinch Salt

~ 1/2 cup Butter

~ 1/2 cup Superfine Sugar

~ 1-1/2 teaspoon Vanilla extract

~ 2 cups Powered Sugar

~ 2 tablespoons Butter

~ 30 Chestnuts (whole cooked)

~ 4 tablespoons Heavy Cream

Mocha Silk Frosting:

~ 1 teaspoon Vanilla extract

~ 1-1/2 tablespoons Corn syrup

Powdered ~ 1-1/4 c Sugar,

~ 2 tb Heavy Cream

~ 2 teaspoons Instant coffee

~ 3 tablespoons Cocoa powder

~ 5-1/3 tablespoons Butter

INSTRUCTIONS:

For the Buche De Noel:

Utensils: Cookie sheet larger than jelly roll pan and clean lint-free dish towel.

Place aside, and baking powder; flour, combine salt. Bring the 5 eggs to room temperature and then separate the yolk and the whites. Grease the wax paper. The line base and sides with wax paper, prepare the 10"x15"x1" jelly roll pan by greasing it. Preheat oven to 400 degrees.

Beat egg whites until foamy with clean dry beaters. Add the 1 teaspoon of vanilla and beat again. The mixture should fall in thick ribbon when beaters are lifted. Beating well after each addition, slowly add 6 teaspoons of sugar. Beat yolks until thick and pale.

Then fold remaining whites in too, fold 1/3 whites into yolk mixture to lighten it. Moist peaks, glossy, until whites stand in firm, slowly add residual sugar while beating continuously.

Make sure you do not overbake. Bake around 10 minutes or until the top is golden and tester comes out clean. Place pan into oven right away. Making sure to get it into the corners, spread batter evenly in prepared pan. Fold in smoothly but thoroughly; slowly fold the dry ingredients into the egg mixture.

Peel off wax paper; remove jelly roll pan. And sheet to turn out cake, towel, turn over pan. Then with the inverted cookie sheet, the immediately cover jelly roll pan with clean towel, this part should be done very quickly: remove from oven.

Place rolled cake seam side down on wire rack or cookie sheet to cool completely. And roll cake in towel, fold one end of towel over short end of cake, slice any crisp edges. Slide towel and cake onto counter so that the cake is wrong side up.

Chestnut Butter Cream Filling:

Beating well after each addition, add yolk mixture little by little. Cream butter until light in the beaters without washing it. Beat for around 7 minutes at medium speed, cream and egg yolk; sugar, vanilla, mix salt.

I sometimes add a little more cream to bring to very spreadable consistency. Mix chestnut puree into buttercream thoroughly. Butter and cream, puree chestnuts with powdered sugar. Put the basic buttercream aside. While beating well after each addition, slowly add the powdered sugar.

Mocha Silk Frosting:

Add the remaining ingredients and beat for 1 or 2 minutes at medium speed. Sugar and cocoa, combine coffee. Place instant coffee in a plastic bag and crushing it with a rolling pin until powered.

All the way to the edges, spread 1/2 cup frosting evenly over cake. Leaving it on towel, unroll cooled cake. You can also add a little more cream to make frosting easy to spread (optional).

Chill for 1 hour to firm filling. Get rid of any excess villing from ends and seam edge. On tray or cake plate, seam side down, put cake. Without towel but using it to help roll, roll up again. Pushing generous amount into curved end, spread 2 cups filling over thin layer of frosting.

Work frosting as far under roll as possible. " Do not cover knothold top. Building frosting up around sides of "knot-hole, " Frost entire cake with remaining frosting. Spread a little amount of filling on top center of cake and press reserved wedge on it to make the "knot-hole. Cut and keep wedge from other end; trim and remove (or eat) a thin slice from one end of chilled cake.

Surround cake with cranberries and holly, prior to serving. It is much easier to slice when cold and firm; keep cake refrigerated until serving. Cut pieces of angelica into leaf shapes and cut glace cherries in half to make log decorations. Frequently draw narrow metal spatula lengthwise through frosting to create rough texture of bark.

:-) Your Buche De Noel is now ready! Et voila!

:o) Merry Christmas!