are so happy to present this class on making Buche de Noel
because it has been one of those baked goods that we once
thought was impossible to make gluten-free. In fact, several
years ago, we made four attempts right after another, only
to fail. But here, we present, if not the impossible, at least
the unlikely, a beautiful Yule Log that is relatively easy
to make. This is a striking dessert that should be made the
day before it is served.
|Techniques & Tips You Will
Learn in this Class
- Toasting nuts
- Making a bain marie (water bath)
- Ramekin or small bowl
- Making meringue mushrooms
- Rolling the cake
- Decorating the cake
|Equipment you will need:
- Jellyroll pans
- Chefs knife
- Double boiler or fairly large heat-proof bowl
- Silpat or parchment paper
- Stand mixer
- Hand mixer
- Clean dish towel
- Rubber spatula
- Pastry bag with 1/2" tip for mushrooms
- Kitchen string
- Pastry bag with decorative tip for frosting
- 1 cup hazelnuts
- 1-1/2 lb. Gf Semi-sweet chocolate (Hersheys
chips are fine)
- 1/4 cup hot liquid espresso
- 1/2 cup Frangelico
- 4 egg yolks
- 1 cup cream
- 1/4 cup sugar
- 6 egg whites
- 2 teaspoons gelatin
- 6 egg yolks
- 1/3 cup sugar
- 4 Tablespoons honey
- 6 egg whites
- 2/3 cup flour ( we used the Gluten Free
Pantrys Country French Bread Mix as a straight substitution
- 1/2 cup powdered sugar
- 4 egg whites
- 8-1/2 ounces powdered sugar
- cocoa powder
Before you begin, be sure you have all the
necessary ingredients at hand and read the instructions all
the way through.
Making the mousse:
Measure out 2 Tablespoons of Frangelico
and set aside.
Heat an oven to 350 degrees F. Place the
hazelnuts on a baking sheet and bake for 15 minutes. Remove
from oven and cover with a clean kitchen towel and let sit
for 10-15 minutes. Remove towel and place a small handful
of nuts in your hand and rub them together between your hands,
loosening the skins. Not all the skins will come off. Coarsely
chop the nuts.
Place the chocolate in the top of a double
boiler over simmering water over low heat. When melted, stirring
constantly, add espresso and all but the 2 Tablespoons Frangelico.
Whisk in egg yolks and set aside to cool.
Place the cream in the bowl of a stand mixer
or whip with a hand mixer until soft peaks form then gradually
add the sugar. Beat until mixture is thick. Set aside.
To make a bain marie, bring enough water
that will come to the half-way point on a ramekin or small
bowl to a boil in a saucepan, then remove from heat. Place
the remaining Frangelico in a ramekin or small bowl and sprinkle
the gelatin on top, do not mix. Place the ramekin or bowl
in the bain marie until the gelatin dissolves.
With a hand mixer, whip egg whites until
stiff. Fold the egg whites into the whipped cream. Fold the
egg white and whipped cream mixture into the chocolate mixture,
beginning by folding about a quarter of the egg white mixture
until blended and then fold in the rest. Stir in the gelatin
mixture. Divide the mousse in half and add the chopped nuts
to one bowl. Cover and refrigerate at least two hours or until
Making the cake:
Making mushroom meringues:
Preheat oven to 225 degrees F. Line
a jellyroll pan with a silpat or parchment paper.
In a large bowl, whisk egg whites
and sugar until stiff and shiny.
|Transfer mixture to a pastry bag and
holding the bag straight up, pipe caps onto the pan.
|Holding the bag at an angle, pipe1-1/2
little logs onto the pan, these will be the
stems of the mushrooms. Sprinkle all with sifted cocoa
Bake the meringues for 1 hour. Halfway through
the baking time, pick up the caps and make a small indention
on the underside of each cap. This will help the stems hold
together when assembling them.
Filling and rolling the cake:
Frosting and finishing the cake:
the towel from the cake and place the cake on a serving plate
or platter. Whip the remaining mousse until light and soft
enough to frost the cake. Fill a pastry bag with the mousse
and beginning at the top of the cake, pipe rows the length
of the cake. Continue until the entire
cake is covered with frosting.
Place a small amount of frosting in the
indention on the undersides of the mushroom caps and stick
a stem into each. To serve, decoratively place the mushrooms
along side the Yule Log.
To serve, slice the cake into 1" slices
and serve with a mushroom.
- Happy Holidays from Glutenfreeda