Free Recipe Buche De Noel 2

Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Buche De Noel 2 Recipe

30 g Flour
50 g Potatoe starch
3 Eggs
150 g Sugar
Buttar for mold
250 g Semi-sweet chocolate
4 Egg yolks
6 ts Sugar
150 g Butter
2 ts Rum
2 ts Strong coffee
100 g Butter
2 Egg yolks
3 ts Sugar
2 ts Rum
2 ts Strong coffee
1 ts Instant coffee

Buche De Noel 2 Preparation

Preparation: 1 hour Cooking: 10-12 min Work: For the pastery–Seperate yolks from whites. Mix yolks with 100 g sugar and beat ’till you get a pale cream, add slowly flour and starch. Beat whites to a peak, during the preparation add 50 g sugar. Ad the whites to the cream, carefully. Heat the oven 300 degrees. Butter the mold, put the dough and smoothe the top. Put it in the oven for 10-12 min. For the Chocolate Cream–Melt the chocolate in a pan with the coffee, use a double boiler. Let cool. In a bowl mix yolks and sugar well. Put the butter in a warm bowl and mix ’till creamy. Add the yolks/sugar and chocolate. Mix well. Add rum. When the cake is cooked, wet 2 pieces of cheese cloth (squeeze them out please). Unmold the cake on one and cover with the other. Let cool completely. For the Coffee Cream–Work the yolks with sugar. Mix instant coffee and rum. In a warm bowl mix butter until creamy. Add yolks and coffee/rum mixture. Cover the cold cake with a thick layer of chocolate cream, roll tightly. The the ends on a slant to make it look like a cut log. Save the cut pieces and put them on top (to look like knots). Cover with the coffee cream, make design with a fork (the wood look). Decorate with marzipan mushrooms, etc. Keep it in a cool place, but do not refridgerate. Tip: The mold for the cake can be a good cookie pan with a rim around it. Posted to FOODWINE Digest 12 Dec 96 From: Paula Laurita <PLaurita@AOL.COM> Date: Thu, 12 Dec 1996 19:14:23 -0500

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