Buche de Noel
Makes one yule log
1 cup hazelnuts
1-1/2 pound 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
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
4 egg whites
8-1/2 ounces powdered sugar
Measure out 2 tablespoons Frangelico and set aside.
Heat an oven to 350 degrees F.
Place 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 skins. (Not all skins will come off.) Coarsely chop the nuts.
Place chocolate in top portion of a double boiler. Bring water to a simmer over low heat. When chocolate is melted, add espresso while stirring constantly, and add all but the 2 tablespoons Frangelico. Whisk in egg yolks and set aside to cool.
Place cream in work-bowl of a stand mixer or whip with a hand mixer until soft peaks form, then gradually add sugar. Beat until mixture is thick. Set aside.
To make a bain marie, bring water to boil in a small saucepan. Water should come to half-way point on a ramekin or small bowl. Then remove from heat.
Place remaining Frangelico in a ramekin or small bowl and sprinkle gelatin on top, do not mix. Place ramekin or bowl in bain marie until gelatin dissolves.
With a hand mixer, whip egg whites until stiff. Fold egg whites into whipped cream.
Fold egg white and whipped cream mixture into chocolate mixture, beginning by folding about a quarter of egg white mixture until blended and then fold in rest. Stir in gelatin mixture.
Divide mousse in half and add chopped nuts to one bowl. Cover and refrigerate at least two hours or until set.
Preheat oven to 350 degrees F.
Place a silpat in a jellyroll pan or lightly butter bottom of a jellyroll pan. Line with parchment paper then butter and flour parchment paper.
Beat egg yolks, sugar and honey in work-bowl of a stand mixer or large bowl with a hand mixer until mixture is light.
In a separate bowl, beat egg whites until stiff.
In a small bowl, sift together flour and powdered sugar. Alternate folding egg whites and flour mixture into egg yolk mixture.
Pour into 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 flat surface and sprinkle towel with powdered sugar. Invert cake onto towel as soon as it comes out of oven. Remove silpat or pull away parchment paper and tightly roll cake lengthwise in towel. Let cool.
For 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 bag straight up, pipe caps onto pan. Holding bag at an angle, pipe 1-1/2’ little ‘logs’ onto pan, these will be the stems of the mushrooms. Sprinkle all with sifted cocoa powder.
Bake meringues for 1 hour. Halfway through baking process, pick up caps and make a small indention on underside of each cap. This will help stems hold together when assembling them.
Filling and rolling cake:
Unroll cake and trim edges. Gently spread mousse with hazelnuts over cake stopping 1” from all sides. Carefully re-roll cake and place back on towel and roll towel around cake, tying ends with kitchen string. Place in refrigerator to chill. The cake can chill over night.
Frosting and finishing cake:
Remove towel from cake and place cake on a serving plate or platter. Whip remaining mousse until light and soft enough to frost cake. Fill a pastry bag with mousse and beginning at top of cake, pipe rows length of cake. Continue until entire cake is covered with frosting.
Place a small amount of frosting in indention on undersides of mushroom caps and stick a stem into each.
Decoratively place mushrooms along side Yule Log.
To serve, slice cake into 1” slices and serve each with a mushroom.
Before you begin, be sure you have all the necessary ingredients at hand and read the instructions all the way through.
See this month’s class for step by step photograghs.