Caramel-Orange Bûche De Noël
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
6 large
Egg Yolk10 tbsps
Dark Brown Sugar (firmly packed)2 tbsps
All-Purpose Flour (unbleached)1 tsp
Orange Peel (grated)1.5 cups
Toasted Sliced Almonds6 large
Egg (separated)1 tsp
Vanilla Extract1 tsp
Cream Of Tartar1 tsp
Salt1 tbsp
Grand Marnier1 cup
Sugar2 tbsps
Water1 cup
CranberryDirections:
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 of pastry cream to prevent skin from forming
8
Cool completely
9
(Pastry cream can be prepared 1 day ahead
10
Refrigerate
11
Bring to room temperature before continuing
12
) Whisk egg yolks, sugar and flour in medium bowl to blend well
13
Bring half and half to simmer in heavy medium saucepan
14
Slowly whisk hot half and half into egg mixture
15
Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly
16
Transfer mixture to medium bowl
17
Add chocolate and orange peel and stir until mixture is smooth
18
Press plastic wrap onto surface of pastry cream to prevent skin from forming
19
Cool completely
20
(Pastry cream can be prepared 1 day ahead
21
Refrigerate
22
Bring to room temperature before continuing
23
) For cake: Preheat oven to 300°F
24
Butter 11x17-inch jelly roll pan
25
Line with parchment
26
Butter and flour parchment
27
Coarsely grind toasted almonds with flour in processor
28
Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted
29
Stir in orange peel and vanilla extract
30
Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form
31
Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry
32
Fold whites into yolk mixture
33
Gently fold in almond mixture
34
Spread batter evenly in prepared pan
35
Bake until toothpick inserted into center comes out clean, about 30 minutes
36
Run small sharp knife around pan sides if necessary to loosen cake
37
Slide cake on parchment onto rack
38
Cool
39
Slide cake on parchment onto work surface
40
Loosen cake from parchment using knife as aid
41
Sift powdered sugar over cake
42
Invert onto cookie sheet
43
Sprinkle with powdered sugar and invert onto another parchment sheet
44
Using electric mixer, beat butter in large bowl until light and fluffy
45
Beat in Grand Marnier
46
Add pastry cream 1/4 cup at a time, beating after each addition until just blended
47
Spread half of buttercream over cake, leaving 1/2-inch border
48
Starting at 1 long side, roll up cake jelly roll fashion
49
Arrange seam side down on parchment
50
Set aside 1/2 cup buttercream; spread remaining buttercream over cake
51
Cut 2 inches off each end of cake, cutting on diagonal
52
Transfer cake to platter
53
Attach ends to top of cake, forming branches
54
Spread reserved 1/2 cup buttercream over cake ends and seams
55
Cover and refrigerate at least 1 hour to firm buttercream
56
(Cake can be prepared 1 day ahead
57
Cover and refrigerate
58
Let cake stand at room temperature 20 minutes before serving
59
) Arrange pine twigs on cake and on platter
60
Garnish with cranberries
61
Preheat oven to 300°F
62
Butter 11x17-inch jelly roll pan
63
Line with parchment
64
Butter and flour parchment
65
Coarsely grind toasted almonds with flour in processor
66
Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted
67
Stir in orange peel and vanilla extract
68
Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form
69
Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry
70
Fold whites into yolk mixture
71
Gently fold in almond mixture
72
Spread batter evenly in prepared pan
73
Bake until toothpick inserted into center comes out clean, about 30 minutes
74
Run small sharp knife around pan sides if necessary to loosen cake
75
Slide cake on parchment onto rack
76
Cool
77
Slide cake on parchment onto work surface
78
Loosen cake from parchment using knife as aid
79
Sift powdered sugar over cake
80
Invert onto cookie sheet
81
Sprinkle with powdered sugar and invert onto another parchment sheet
82
Using electric mixer, beat butter in large bowl until light and fluffy
83
Beat in Grand Marnier
84
Add pastry cream 1/4 cup at a time, beating after each addition until just blended
85
Spread half of buttercream over cake, leaving 1/2-inch border
86
Starting at 1 long side, roll up cake jelly roll fashion
87
Arrange seam side down on parchment
88
Set aside 1/2 cup buttercream; spread remaining buttercream over cake
89
Cut 2 inches off each end of cake, cutting on diagonal
90
Transfer cake to platter
91
Attach ends to top of cake, forming branches
92
Spread reserved 1/2 cup buttercream over cake ends and seams
93
Cover and refrigerate at least 1 hour to firm buttercream
94
(Cake can be prepared 1 day ahead
95
Cover and refrigerate
96
Let cake stand at room temperature 20 minutes before serving
97
) Arrange pine twigs on cake and on platter
98
Garnish with cranberries
99
For Cranberries: Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves
100
Transfer to top of double boiler
101
Add cranberries
102
Cover berry mixture and place over simmering water
103
Cook 45 minutes, stirring occasionally
104
Remove from over water
105
Let cranberry mixture stand at room temperature overnight
106
Place remaining 1/2 cup sugar on plate
107
Drain cranberries well
108
Add to sugar and turn to coat
109
Let dry at least 30 minutes
110
(Can be prepared 3 days ahead
111
Cover and refrigerate
112
) Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves
113
Transfer to top of double boiler
114
Add cranberries
115
Cover berry mixture and place over simmering water
116
Cook 45 minutes, stirring occasionally
117
Remove from over water
118
Let cranberry mixture stand at room temperature overnight
119
Place remaining 1/2 cup sugar on plate
120
Drain cranberries well
121
Add to sugar and turn to coat
122
Let dry at least 30 minutes
123
(Can be prepared 3 days ahead
124
Cover and refrigerate)