Buche De Noel

  1. Make the creams: Bake hazlenuts in a 350 degree oven for 15-20 minutes.Rub to loosen skins.
  2. Separate 5 of the eggs(keep whites for another use).
  3. With mixer on high,beat yolks until thick,about 5 minutes Meanwhile,boil 1/4 cup water with 3/4 cup of the granulated sugar;stir until sugar dissolves,then boil until syrup reaches 232 degrees,about 5 minutes Still beating yolks on high speed,slowly add syrup.
  4. Beat for about 3 minutes Whip 1 cup butter,a few chunks at a time,into the yolk mixture.Beat chunks until smooth before adding more.Divide 1 2/3 cups into one bowl and 2/3 cup into the other bowl.Melt chocolate over low heat, let stand.In food processor, whirl 1/2 cup hazlenuts with 2 tablespoons hazlenut liqueur.Stir melted chocolate into the 1 2/3 cups buttercream;stir in nut-liqueur mixture.Melt 1/3 cup granulated sugar in a non-stick frying pan over high heat,tilting pan until sugar is melted and amber coloured.Pour at once on a sheet of foil;let cool.Coarsely crush with a rolling pin,coarsely chop remaining nuts and add with caramel to the 2/3 cup butter cream.Butter a 10-by-15inch rimmed pan,line with wax paper cut to fit,butter again&dust with flour.Separate remaining 5 eggs,whip at high speed,gradually adding remaining 1/4 cup sugar.Mix in 1/4 cup flour,blend well,add 1 tsp.vanilla.Whip egg whites until they hold soft,distinct peaks,fold thoroughly into yolk mixture.Pour batter into pan,spread evenly.Bake at 350 for about 15 mins.Let stand 3-4mins.run a knife between cake & pan rim,turn cake out unto a clean towel.
  5. Gently remove paper.Cool,spoon remaining liqueur over cake.Whip cream until it holds soft peaks.Stir in powdered sugar & remaining vanilla.Dot cake evenly with spoonfuls of caramel-hazlenut mixture,then spread it gently & evenly.Be careful not to tear cake.Spread whipped cream over butter cream.Lift towel & roll cake into compact log.With cake still on towel,roll gently unto serving plate.With very sharp knife,cut through cake diagonally about 3 inches from one of the ends.Fit diagonal end of this short piece against cake to form a forked log.Spread chocolate butter cream over cake(except ends) With fork swirl buttercream to create "bark".Chill,until frosting firms,about 50 mins.Decorate with mint leaves and sugared cranberries.

hazelnuts, eggs, sugar, cold butter, chocolate, hazelnutflavored liqueur, flour, vanilla, whipping cream, powdered sugar

Taken from www.food.com/recipe/buche-de-noel-345996 (may not work)

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