A Buche De Noel (French Yule Log Cake) Part 1 Recipe
- 3 x Egg yolks
- 1/2 c. Sugar, granulated
- 1 med Orange, grated rind & juice
- 3/4 c. Almonds, blanched & grnd . with 3 Tbsp granulated . sugar
- 1/4 tsp Almond extract
- 1/2 c. Flour, cake
- 3 x Egg whites
- 3 Tbsp. Sugar, granulated Confectioner's sugar, in a . sifter
- 3 lrg Egg whites pn Salt
- 1/4 tsp Cream of tartar, scant
- 1 1/3 c. Sugar, granulated
- 12 ounce Semisweet baker's chocolate . melted with 1/3 c. . strong coffee
- 1 Tbsp. Vanilla extract
- 3 Tbsp. Rum, dark, jamaican
- 4 Tbsp. Butter, unsalted, softened
- 4 Tbsp. Butter, unsalted, softened
- 3 Tbsp. Unsweetened cocoa, in a tea . strainer Confectioner's sugar, in a . sifter
- 1 c. Sugar, granualted
- 3 Tbsp. Syrup, corn, white
- SPECIAL EQUIPMENT SUGGESTED
- A jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour for the pan; an electric blender or possibly food processor for the aImonds; a table-model electric mixer for the meringue; a pastry bag with 3/8-inch tube opening and a separate tube with l/8-inch opening, for the mushrooms; a buttered and floured no-stick pas try sheet for the mushrooms; a serving board to hold the log plenty of wax paper; an oiled broom handle suspended between 2 chair backs and newspapers on the floor, for the caramel.
- ** For the directions, please see part #2**
egg yolks, sugar, orange, sugar, flour, egg whites, sugar, egg whites, cream of tartar, sugar, chocolate, vanilla, butter, butter, cocoa, sugar, syrup
Taken from cookeatshare.com/recipes/a-buche-de-noel-french-yule-log-cake-part-1-61861 (may not work)