Film Pas De Plan Pour Noel

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Recipe courtesy of Nick Malgieri

Buche de Noel

• Level: Advanced
• Full: 1 hr 59 min

• Prep: 1 hr 45 min
• Inactive: ii min
• Cook: 12 min

• Yield: 12 servings

• Level: Advanced
• Total: 1 hr 59 min

• Prep: 1 hr 45 min
• Inactive: two min
• Melt: 12 min

• Yield: 12 servings

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Coffee Buttercream:

four large egg whites

1 cup carbohydrate

24 tablespoons (3 sticks) unsalted butter, softened

2 tablespoons instant espresso powder

ii tablespoons rum or brandy

one Chocolate Genoise Sheet, recipe follows

Marzipan:

eight ounces almond paste

2 cups confectioners' sugar

three to 5 tablespoons lite corn syrup

For Finishing:

Cocoa powder

Crimson and light-green liquid food coloring

Confectioners' sugar

Chocolate Genoise Canvas:

3 large eggs

3 large egg yolks

Pinch table salt

iii/4 cup carbohydrate

1/three cup cake flour (spoon flour into dry out-measure loving cup and level off)

i/three loving cup cornstarch

1/4 cup alkalized (Dutch process) cocoa

Special equipment:

ten past 15-inch jelly-curlicue pan, buttered and lined with buttered parchment

1. To make the buttercream: Whisk the egg whites and sugar together in the basin of an electric mixer. Set the basin over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Adhere the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
2. Turn the genoise layer over and skin away the paper. Invert onto a fresh slice of paper. Spread the layer with half the buttercream. Apply the paper to aid you gyre the cake into a tight cylinder Transfer to baking sheet and air-condition for at least 30 minutes or until set. Reserve the remaining buttercream for the outside of the buche.
3. To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electrical mixer and beat with the paddle attachment on low speed until the sugar is almost captivated. Add the remaining 1 loving cup sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup, and so proceed mixing until a chip of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, equally necessary; the marzipan in the bowl volition all the same appear crumbly. Transfer the marzipan to a piece of work surface and knead until smooth.
4. To make marzipan mushrooms: Roll ane/3 of the marzipan into a six-inch long cylinder and cut into i-inch lengths. Whorl half the lengths into balls. Printing the remaining cylindrical lengths (stems) into the assurance (caps) to make mushrooms. Smudge with cocoa powder. To brand holly leaves: Knead light-green color into 1/2 the remaining marzipan and gyre information technology into a long cylinder. Flatten with the dorsum of a spoon, then loosen it from the surface with a spatula. Cut into diamonds to brand leaves, or use a cutter.
5. To make holly berries: Knead carmine color into a tiny piece of marzipan. Coil into tiny balls.
6. To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with the points of a pair of scissors.
7. Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on the buche about 2/iii across the top. Cover the buche with the reserved buttercream, making sure to curve around the protruding stump. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the marzipan. Sprinkle the platter and buche sparingly with confectioners' sugar "snow."
8. Storage: Continue at cool room temperature. Comprehend leftovers loosely and proceed at room temperature.

Chocolate Genoise Sheet:

Yield: 1 (10 by xv-inch) sheet block

1. Prepare rack in the center of the oven and preheat to 400 degrees.
2. Half-fill a medium bucket with h2o and bring it to a eddy over high heat. Lower the heat and so the water is simmering.
3. Whisk the eggs, yolks, common salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is only lukewarm, about 100 degrees (test with your finger). Attach the basin to the mixer and with the whisk zipper, whip on medium-loftier speed until the egg mixture is cooled (touch the outside of the basin to tell) and tripled in book.
4. While the eggs are whipping, stir together the flour, cornstarch, and cocoa.
5. Sift ane/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the mode to the lesser of the bowl on every pass through the batter to preclude the flour mixture from accumulating there and making lumps. Repeat with another one/3 of the flour mixture and finally with the remainder.
6. Scrape the batter into the prepared pan and smoothen the tiptop. Bake the genoise for about 10 to 12 minutes, or until well risen, deep and firm to the touch. (Brand sure the cake doesn't overbake and go too dry out, or it will exist hard to gyre.)
7. Use a minor paring knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and permit the cake cool right side up on the newspaper. Remove the paper when the cake is cool.
8. Storage: Wrap in plastic wrap and refrigerate for several days, or double-wrap and freeze for upwards to a calendar month.

Recipe courtesy of Nick Malgieri, "Perfect Cakes", HarperCollins, 2002

Source: https://www.foodnetwork.com/recipes/buche-de-noel-recipe-2117923

Posted by: leclairthempling.blogspot.com

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