Caramel-Orange Buche De Noel Part 1

• 6 large egg yolks
• 13 cup brown sugar firmly packed
• 2 tablespoons flour, all-purpose
• 1 1/2 cups light cream (half&half)
• 8 ounces white chocolate chopped
• 1 1/2 teaspoons orange zest grated
• 1 1/2 cups almonds toasted, sliced
• 2 tablespoons flour, all-purpose
• 6 large eggs separated
• 10 tablespoons brown sugar firmly packed
• 1 teaspoon orange zest grated
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 18 teaspoon salt
• 1 x powdered sugar
• 1 cup butter unsalted, room temperature
• 1 tablespoon liqueur grand marnier or cointreau, orange flavor
• 1 x candied fruit cranberries

1. FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend well.
2. Bring half and half to simmer in heavy medium saucepan.
3. Slowly whisk hot half and half into egg mixture.
4. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly.
5. Transfer mixture to medium bowl.
6. Add chocolate and orange peel and stir until mixture is smooth.
7. Press plastic wrap onto surface f pastry cream to prevent skin from orming.
8. Cool completely.
9. (Pastry cream can be prepared 1 day ahead.
10. Refrigerate.
11. Bring to room temperature before continuing.

egg yolks, brown sugar, flour, light cream, white chocolate, orange zest, almonds, flour, eggs, brown sugar, orange zest, vanilla, cream of tartar, salt, powdered sugar, butter, liqueur grand marnier, candied fruit cranberries

Taken from recipeland.com/recipe/v/caramel-orange-buche-de-noel-pa-33094 (may not work)