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Buche de Noel Recipe
To make the buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer,[url=http://woolrichswedense.albirank.net/][b]woolrich online shop sweden göteborg[/b][/url]. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
Turn the genoise layer over and peel away the paper. Invert onto a fresh piece of paper,[url=http://monclerjackenoutletch.albirank.net/][b]Moncler Outlet[/b][/url]. Spread the layer with half the buttercream,[url=http://parajumpersoutletitalia.albirank.net/][b]parajumpers Parka Piumini[/b][/url]. Use the paper to help you roll the cake into a tight cylinder Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve the remaining buttercream for the outside of the buche.
To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electric mixer and beat with the paddle attachment on low speed until the sugar is almost absorbed. Add the remaining 1 cup sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time,[url=http://billigtmonclerdunjackastockholmrea.olimx.com/][b]Billigt Moncler Dunjacka Stockholm Rea[/b][/url], as necessary; the marzipan in the bowl will still appear crumbly. Transfer the marzipan to a work surface and knead until smooth.
To make marzipan mushrooms: Roll 1/3 of the marzipan into a 6-inch long cylinder and cut into 1-inch lengths. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms. Smudge with cocoa powder. To make holly leaves: Knead green color into 1/2 the remaining marzipan and roll it into a long cylinder. Flatten with the back of a spoon, then loosen it from the surface with a spatula. Cut into diamonds to make leaves,[url=http://billigeparajumpersjackendamen.albirank.net/][b]http://billigeparajumpersjackendamen.albirank.net/[/b][/url], or use a cutter.
To make holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls.
To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with the points of a pair of scissors.
Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on the buche about 2/3 across the top. Cover the buche with the reserved buttercream,[url=http://duveticaonlineitaly.albirank.net/][b]Duvetica italia[/b][/url], making sure to curve around the protruding stump. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the marzipan. Sprinkle the platter and buche sparingly with confectioners' sugar "snow."
Storage: Keep at cool room temperature. Cover leftovers loosely and keep at room temperature.
Set rack in the middle of the oven and preheat to 400 degrees.
Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume.
While the eggs are whipping, stir together the flour, cornstarch,[url=http://cheapnikemercurialvaporsoccercleats.webmium.com/][b]cheap soccer cleats[/b][/url], and cocoa.
Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture,[url=http://duveticapiuminiitalia.webmium.com/][b]Duvetica Down Jackets Uomo[/b][/url], making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another 1/3 of the flour mixture and finally with the remainder.
Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes, or until well risen,[url=http://rogervivierflatsonline.albirank.net/][b]discount Roger Vivier Flats[/b][/url], deep and firm to the touch. (Make sure the cake doesn't overbake and become too dry, or it will be hard to roll.)
Use a small paring knife to loosen the cake from the sides of the pan,[url=http://parajumpersoutletitalia.albirank.net/][b]parajumpers Parka online[/b][/url]. Invert the cake onto a rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.
Storage: Wrap in plastic wrap and refrigerate for several days,[url=http://woolrichswedense.albirank.net/][b]woolrich online shop[/b][/url], or double-wrap and freeze for up to a month.
Yield: 1 (10 by 15-inch) sheet cake
I carefully watched the video and I just did it two days ago and the buttercream turned out to be lumpy or churned looking. I don know why the recipe said switch to using the paddle when whipping in the butter when the video shows using the same whisk. Although I only whip butter at room temperature in a short time,[url=http://monclerjackasverige.albirank.net/][b]Billigt Moncler Jacka[/b][/url], it turn out to be so churned looking not shiny and smooth, and as soon as I added the brandy and coffee in,[url=http://duveticaonlineitaly.albirank.net/][b]piumini duvetica outlet[/b][/url], it turned out even more lumpy. It tasted too buttery. I will find other techniques. I don like when chefs are not being true as they act like they do.
This cake is really a treat,[url=http://billigtmonclerdunjackastockholmrea.olimx.com/][b]Moncler Dunjacka[/b][/url]. It has become an essential part of Christmas in our house (and its preparation now defines my Christmas eve. I add a bit of cocoa and some extra instant espresso to the buttercream frosting to intensify the flavor and darken the color; some of extra cocoa on the log make it even more visually appealing. I do buy the marzipan pre-made; it much cheaper and easier than starting from almond paste,[url=http://woolricharcticparkaherenoutlet.olimx.com/][b]Woolrich Arctic Parka Heren Outlet Woolrich Parka Sale Dames[/b][/url].相关的主题文章：

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