We 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.

Ingredients:

For mousse:

• 1 cup hazelnuts
• 1-1/2 lb. Gf Semi-sweet chocolate (Hershey’s 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

For cake:

• 6 egg yolks
• 1/3 cup sugar
• 4 Tablespoons honey
• 6 egg whites
• 2/3 cup flour ( we used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour)
• 1/2 cup powdered sugar

For meringues:

• 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:

Make espresso.

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 set.

Making the cake:

Preheat oven to 350 degrees F. Place a silpat in a jellyroll pan or lightly butter the bottom of a jellyroll pan, line with parchment paper then butter and flour the parchment paper. Beat egg yolks, sugar and honey in the bowl of a stand mixer or large bowl with a hand mixer until mixture is light.
In a separate bowl, beat the egg whites until stiff.
In a small bowl, sift together flour and powdered sugar. Alternate folding the egg whites and the flour mixture into the egg yolk mixture. Pour into the prepared pan and spread evenly. (This is an important step to make sure your cake is uniform in thickness) Bake for 15 minutes.
Cake will be a light golden color.
Place a clean dish towel on a large cutting board or surface and sprinkle the towel with powdered sugar. Invert the cake onto the towel as soon as it comes out of the oven.
Remove the silpat or pull away the parchment paper and tightly roll the cake lengthwise in the towel. Let cool.

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 powder.

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:

Unroll the cake and trim the edges. Gently spread the mousse with hazelnuts over the cake stopping 1" from all the sides.
Carefully roll up the cake
and place back on the towel and roll the towel around the cake,
tying the ends with kitchen string. Place in the refrigerator to chill. The cake can chill over night.

Frosting and finishing the cake:

Remove 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 Holiday’s from Glutenfreeda