Home Party Dessert Recipe
12/15/2008
Buche De Noel with Macademia Nuts
For Chocolate Cake Roll:
4 large eggs, room temperature
1 large egg yolk
1/4 cup sugar
pinch of salt
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 t grated orange peel
For Chocolate & Orange Butter creams:
1 1/2 cups plus 1 1/2 T sugar
1 1/2 cups water
5 large egg yolks, room temperature
6 T Cointreau or other orange liqueur
2 1/4 cups unsalted butter, room temperature
4 1/2 T frozen orange juice concentrate, thawed
4 1/2 oz unsweetened chocolate, melted and cooled
2/3 cup toasted macadamia nuts, coarsely chopped
>how to make<
For Cake Roll:
*Preheat oven to 400 degrees.
*Line 11 x 17 1/2" jelly roll pan with parchment.
*Using electric mixer, beat eggs, yolk, sugar and salt at medium speed until stiff peaks form.
*sift in flour and cocoa.
*Add orange peel; gently fold together.
*Spread batter evenly in prepared pan.
*Bake until cake is springy to touch and just begins to pull away from sided of pan, about 7 minutes.
*Cut around edges to free cake.
*Transfer cake and parchment to another baking pan or work surface and let cool.
For Butter creams:
*Bring sugar and 1 1/2 cups water to boil in heavy medium saucepan, stirring until sugar dissolves.
*Continue boiling without stirring until thermometer registers 240 degrees(soft-ball stage), brushing down sides occasionally with damp brush.
*Meanwhile, using electric mixer, beat yolks in large bowl until thickened.
*Mix in Cointreau.
*Gradually beat in hot syrup.
*Set bowl over pan of simmering water(do not allow bowl to touch water).
*Using electric mixer, beat mixture until thermometer registers 160 degrees and mixture thickens, about 12 minutes.
*Remove bowl from over water.
*Continue heating mixture until bottom of bowl cools to room temperature, about 5 minutes.
*Add butter 3 T at a time, beating at medium speed after each addition until smooth.
*Mix in orange juice concentrate.
*Transfer 3 1/4 cups butter cream to medium bowl.
*Mix chocolate into remaining butter cream.
*Invert cake onto sheet of plastic wrap.
Carefully remove parchment.
*Spread orange butter cream over cake, leaving 1" border on one long side.
*Sprinkle with macadamia nuts.
*Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border, using plastic wrap as aid.
*Trim to make ends of roll even.
*Cut 2" off each end of roll at 45 degrees angle.
*Transfer roll to platter using plastic as sid and arranging seam side down.
*Spread some chocolate butter cream on cut ends of 2" pieces.
*with butter cream touching cake, place one piece atop cake off center and the second on one long side of cake to resemble tree stumps.
*Transfer 1 cup chocolate butter cream to pastry bag fitted with 1/4" plain trip.
*Spread remaining butter cream over cake.
*Pipe butter cream in spirals over ends of buche and stumps, starting at center of each.
*Run fork tines through butter cream to simulate bark.
(Can be prepared 1 day ahead. Refrigerate. Let stand at room temperature 2 hours.)
For Meringue Mushrooms:
1/4 cup egg whites(about 2 large)
pinch of salt
2 T sugar
2 T powdered sugar
1 T powdered sugar mixed with 1/4 t egg white(paste)
Unsweetened cocoa powder
>how to make<
*Preheat oven to 150 degrees.
*Line baking sheet with parchment.
*Using electric mixer, beat whites and salt 1 minute to blend.
*Combine 2 T sugar and 2 T powdered sugar.
*Add to whites in 3 additions, beating for 20 seconds after each.
Continue beating until meringue is stiff and glossy.
*Transfer mixture to pastry bag fitted with 1/2" plain tip.
*Pipe about fifteen 1/2 to 1" domed rounds on prepared sheet for mushroom caps.
*Smooth top of each with damp finger.
*Pipe about fifteen 1/2 to 1" high peaked mounds on prepared sheets for stems.
*Bake until meringues are day and beginning to color, about 1 3/4 hours. Cool completely.
*Using small knife, cut small hole in bottom of each mushroom cap.
*Dip peaked end of stem in sugar paste and push into hole in mushroom cap.
*Repeat with remaining stems and caps.
(Can be prepared 1 day ahead. Store in airtight container.)
*Dust mushrooms with cocoa powder before serving.
Note: I do not know which book or magazine this recipe came from.
For Chocolate Cake Roll:
4 large eggs, room temperature
1 large egg yolk
1/4 cup sugar
pinch of salt
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 t grated orange peel
For Chocolate & Orange Butter creams:
1 1/2 cups plus 1 1/2 T sugar
1 1/2 cups water
5 large egg yolks, room temperature
6 T Cointreau or other orange liqueur
2 1/4 cups unsalted butter, room temperature
4 1/2 T frozen orange juice concentrate, thawed
4 1/2 oz unsweetened chocolate, melted and cooled
2/3 cup toasted macadamia nuts, coarsely chopped
>how to make<
For Cake Roll:
*Preheat oven to 400 degrees.
*Line 11 x 17 1/2" jelly roll pan with parchment.
*Using electric mixer, beat eggs, yolk, sugar and salt at medium speed until stiff peaks form.
*sift in flour and cocoa.
*Add orange peel; gently fold together.
*Spread batter evenly in prepared pan.
*Bake until cake is springy to touch and just begins to pull away from sided of pan, about 7 minutes.
*Cut around edges to free cake.
*Transfer cake and parchment to another baking pan or work surface and let cool.
For Butter creams:
*Bring sugar and 1 1/2 cups water to boil in heavy medium saucepan, stirring until sugar dissolves.
*Continue boiling without stirring until thermometer registers 240 degrees(soft-ball stage), brushing down sides occasionally with damp brush.
*Meanwhile, using electric mixer, beat yolks in large bowl until thickened.
*Mix in Cointreau.
*Gradually beat in hot syrup.
*Set bowl over pan of simmering water(do not allow bowl to touch water).
*Using electric mixer, beat mixture until thermometer registers 160 degrees and mixture thickens, about 12 minutes.
*Remove bowl from over water.
*Continue heating mixture until bottom of bowl cools to room temperature, about 5 minutes.
*Add butter 3 T at a time, beating at medium speed after each addition until smooth.
*Mix in orange juice concentrate.
*Transfer 3 1/4 cups butter cream to medium bowl.
*Mix chocolate into remaining butter cream.
*Invert cake onto sheet of plastic wrap.
Carefully remove parchment.
*Spread orange butter cream over cake, leaving 1" border on one long side.
*Sprinkle with macadamia nuts.
*Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border, using plastic wrap as aid.
*Trim to make ends of roll even.
*Cut 2" off each end of roll at 45 degrees angle.
*Transfer roll to platter using plastic as sid and arranging seam side down.
*Spread some chocolate butter cream on cut ends of 2" pieces.
*with butter cream touching cake, place one piece atop cake off center and the second on one long side of cake to resemble tree stumps.
*Transfer 1 cup chocolate butter cream to pastry bag fitted with 1/4" plain trip.
*Spread remaining butter cream over cake.
*Pipe butter cream in spirals over ends of buche and stumps, starting at center of each.
*Run fork tines through butter cream to simulate bark.
(Can be prepared 1 day ahead. Refrigerate. Let stand at room temperature 2 hours.)
For Meringue Mushrooms:
1/4 cup egg whites(about 2 large)
pinch of salt
2 T sugar
2 T powdered sugar
1 T powdered sugar mixed with 1/4 t egg white(paste)
Unsweetened cocoa powder
>how to make<
*Preheat oven to 150 degrees.
*Line baking sheet with parchment.
*Using electric mixer, beat whites and salt 1 minute to blend.
*Combine 2 T sugar and 2 T powdered sugar.
*Add to whites in 3 additions, beating for 20 seconds after each.
Continue beating until meringue is stiff and glossy.
*Transfer mixture to pastry bag fitted with 1/2" plain tip.
*Pipe about fifteen 1/2 to 1" domed rounds on prepared sheet for mushroom caps.
*Smooth top of each with damp finger.
*Pipe about fifteen 1/2 to 1" high peaked mounds on prepared sheets for stems.
*Bake until meringues are day and beginning to color, about 1 3/4 hours. Cool completely.
*Using small knife, cut small hole in bottom of each mushroom cap.
*Dip peaked end of stem in sugar paste and push into hole in mushroom cap.
*Repeat with remaining stems and caps.
(Can be prepared 1 day ahead. Store in airtight container.)
*Dust mushrooms with cocoa powder before serving.
Note: I do not know which book or magazine this recipe came from.
Labels: Buche de Noel, chocolate log, Christmas cake, macademia nuts, meringue mushroom
12/01/2008
Book Club Cake
Sponge cake:
250g hazelnuts
250g powdered sugar
1 t baking powder
5 eggs, separated
2 T water
Cream filling:
75g semisweet chocolate
75~100g sugar
3 T coffee(liquid)
480ml whipping cream
>how to make<
*Warm up oven at 375 degrees.
*Roast hazelnuts on cookie sheet in the prepared oven for 10 minutes or less until golden, but not dark.
*Let them cool, then grind and remove some of the skins.
*Mix egg yolks with powdered sugar, using a mixing bowl.
*Add nuts, baking powder, and water.
(This mass is very thick and hard to mix.)
*Beat egg whites in another bowl until stiff, and fold in.
*Put it in a 11"~12" springform pan or other cake pan lined with wax paper.
*Lower the temperature in the oven to 350 degrees and bake for 30~40 minutes.
*Make sure the cake mass does not burn.
*Put chocolate, sugar, and coffee together.
*Heat the mixture in double boiler until dissolved and cool.
*Pour into whipping cream, and beat until stiff.
*Slice cake in half, add half the cream filling.
*Replace cake half, and garnish with the rest of the cream filling.
Sponge cake:
250g hazelnuts
250g powdered sugar
1 t baking powder
5 eggs, separated
2 T water
Cream filling:
75g semisweet chocolate
75~100g sugar
3 T coffee(liquid)
480ml whipping cream
>how to make<
*Warm up oven at 375 degrees.
*Roast hazelnuts on cookie sheet in the prepared oven for 10 minutes or less until golden, but not dark.
*Let them cool, then grind and remove some of the skins.
*Mix egg yolks with powdered sugar, using a mixing bowl.
*Add nuts, baking powder, and water.
(This mass is very thick and hard to mix.)
*Beat egg whites in another bowl until stiff, and fold in.
*Put it in a 11"~12" springform pan or other cake pan lined with wax paper.
*Lower the temperature in the oven to 350 degrees and bake for 30~40 minutes.
*Make sure the cake mass does not burn.
*Put chocolate, sugar, and coffee together.
*Heat the mixture in double boiler until dissolved and cool.
*Pour into whipping cream, and beat until stiff.
*Slice cake in half, add half the cream filling.
*Replace cake half, and garnish with the rest of the cream filling.
Labels: Cake, hazelnuts, semisweet chocolate, springform, whipping cream