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Home > FoodEnquirer Channel > Recipes > Holidays > Christmas

Caramel-Orange Buche De Noel

Article Author: Food Enquirer.com
Servings: 12-14
Calories: 246

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Main Ingredient:

Orange

Ingredients:

BUTTERCREAM:
sugar
6 lg Egg yolks
1 ts Grated orange peel
1/3 c Firmly packed dark brown
1/2 ts Vanilla extract
1/2 ts Cream of tartar
2 tb All purpose flour
1/8 ts Salt
1 1/2 c Half and half Powered sugar
8 oz Imported white choco

Cooking Instructions:

The buche de Noel, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants. Enjoy with a glass of orange liqueur or Sauternes. 8 Servings

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 for pastry cream to prevent skin from orming. Cool completely. (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.)

along the base of the roll. Use a fork to texture the meringue to resemble tree bark. Transfer the buche on its foiled base to a baking sheet. Sieve powdered sugar over the buche. Bake just until golden, 4 to 6 minutes, watching carefully. Slide a wide spatula or pancake turner under the foiled cardboard and transfer the buche to a serving platter. Serve immediately with Bittersweet Chocolate Sauce, if desired.

NUTRITIONAL INFORMATION: Calories per serving: 246, fat: 9 g 31 percent calories from fat: Protein 7.2 g; carbohydrates 37.7 g; cholesterol 95.3 mg

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