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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: A buche de noel -- french yule log cake
Categories: Xmas, Cakes, Desserts, French
Yield: 10 Servings

MMMMM--------------------ALMOND SPONGE SHEET-------------------------
3 Egg yolks
1/2 c Granulated sugar
1 md Orange; grated rind & juice


3/4 c Almonds; blanched & ground

. with 3 Tbsp granulated . sugar

1/4 ts Almond extract
1/2 c Cake flour

3 Egg whites
3 tb Granulated sugar

Confectioner's sugar; in a . sifter

MMMMM-----------------------MERINGUE BASE----------------------------
      3 lg Egg whites
        pn Salt
    1/4 ts Cream of tartar; scant
  1 1/3 c  Granulated sugar

MMMMM------------------------FILLING BASE-----------------------------
     12 oz Semisweet baker's chocolate
           .  melted with 1/3 cup
           .  strong coffee

1 tb Vanilla extract
3 tb Dark Jamaican Rum
4 tb Butter; unsalted, softened

MMMMM--------------------------FILLING-------------------------------
      4 tb Butter; unsalted, softened

MMMMM-------------------------DECORATION------------------------------
      3 tb Unsweetened cocoa; in a tea
           .  strainer
           Confectioner's sugar; in a
           .  sifter

MMMMM---------------------SPUN CARAMEL VEIL--------------------------
      1 c  Granulated sugar
      3 tb White corn syrup

SPECIAL EQUIPMENT SUGGESTED

A jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour for the pan; an electric blender or food processor for the aImonds; a table-model electric mixer for the meringue; a pastry bag with 3/8-inch tube opening and a separate tube with l/8-inch opening, for the mushrooms; a buttered and floured no-stick pas try sheet for the mushrooms; a serving board to hold the log plenty of wax paper; an oiled broom handle suspended between 2 chair backs and newspapers on the floor, for the caramel. ** For the directions, please see part #2 **

MMMMM



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