Buche de Noel Recipe

Updated at: Mon, 28 Sep 2020 16:37:19 GMT

Step 1

Preheat oven to 225F (107C) Line 2 sheet pans with parchment paper.

Step 2

Whip egg whites, tartar, salt and vanilla until stiff peaks form. Then add sugar slowly until combined.

Step 3

Transfer to a pastry bag fitted with a ½” (13 mm) round tip. Pipe 1-2 in mounds (for the mushroom tops) and 1” (2.5mm) lines for the stems.

Step 4

Dip a spoon in water and flatten down any peaks that are created in meringues. You want a smooth top and stem.

Step 5

Dust with powder cocoa either with a shaker or a fine-mesh sieve. Bake for 1 hour.

Step 6

Allow to sit until meringues are hard and no gummy-ness remains.

Step 7

Place chocolate in a microwave safe bowl, microwave on high in 30 sec increments until chocolate has melted.

Step 8

Core out a small hole under the meringue tops (the flat side) top, smooth on a layer of chocolate on surface and in hole. Insert stem and allow to dry. Keep uncovered at room temperature until ready to use.

Step 9

Break off a small piece of fondant, about the size of a ping pong ball, form a ball, then place it on a work surface, flatten the bottom, and “cone the top”. You’re trying to create a slight pyramid shape.

Step 10

Start at the bottom, inserting the almonds (point size up) into the cone, slightly elevating the almonds upwards.

Step 11

For the next row, begin 1/8 inch (3mm) up from the first to allow for separation, placing a second row of almonds. Work all the way up the cone, until the top, assuring that almonds are tilting upwards and creating a pinecone shape.

Step 12

Transfer pinecone with a metal spatula on to a sheet pan.

Step 13

Create a variety of pinecone sizes, to make it look more natural, 4 large, 2 medium, 2 small.

Step 14

Use pinecones to decorate the corners of the buche.

Step 15

Pinecones can be kept, uncovered at room temperature. They will dry out and set and become less fragile and easier to handle.

Step 16

Preheat oven to 325F (162).

Step 17

In a medium sized bowl sift together the flour, cocoa powder, salt and baking soda. Set aside.

Step 18

In the bowl of an electric mixer beat eggs with sugar on high speed until tripled in volume, at least 5-7 minutes. Then add vanilla, beat until mixed.

Step 19

Beating on low, add dry ingredients in thirds, alternating with melted butter until just combined.

Step 20

Pour out onto a sheet pan (Pan exterior dimensions 17.88 x 12.88 x 1.06 inches and interior dimensions 16.5 x 11.38 x 1 inches) that has been sprayed with baking spay and lined with parchment paper. Lightly spray the parchment paper (on top) too and distribute well with a pastry brush.

Step 21

Pour batter into pan and gently smooth out with an offset spatula. Bake for 8-10 mins until cake is set and a toothpick comes out clean.

Step 22

Allow to cool completely. Then take a damp dishtowel and stretch it out to full size, dust with cocoa powder to create a non-stick surface. Flip cake bake upside down out of the pan onto the towel. It will now be parchment paper side up. Gently remove the parchment paper.

Step 23

Then starting at one end of the towel starting rolling it into a log, carefully rolling the cake as well, until the cake is completely rolled into the towel. Refrigerate overnight. This will help the cake form it’s log shape.

Step 24

In a heat-safe bowl add the egg yolks and cornstarch, whisk until a smooth paste forms. Set aside.

Step 25

Then in a large saucepan heat milk, sugar, vanilla seed paste and bean until simmering. Remove the bean pod. Add the warm milk slowly to the egg mixture whisking all the while until combined. Wash out the saucepan.

Step 26

Strain the egg mixture into the washed-out saucepan. Heat custard on medium-high until slightly boiling, whisking all the while, lower heat to medium, continue to whisk until thickened. Remove from heat. Add the chocolate hazelnut spread, whisk until smooth.

Step 27

Transfer pastry cream to a shallow container, cover with plastic wrap and refrigerate until ready to use.

Step 28

Add cream, vanilla, powdered sugar to a bowl and whip on high until stiff peaks form.

Step 29

In a large bowl add the chilled pastry cream, gently fold the whipped cream to the pastry cream, in thirds, to lighten the mixture.

Step 30

Melt chocolate in the microwave in:30 increments until melted.

Step 31

Pour chocolate onto parchment paper, smooth out with an offset spatula to roughly a 12 x 6 rectangle.

Step 32

Place another sheet of parchment paper on top, and press down to smooth.

Step 33

Place parchment “sandwich” on a sheet pan, and place in the freezer for 10 mins until hard.

Step 34

Working from the short end of the parchment paper, roll paper into a loose log, to create large round shards of “chocolate bark”.

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