Buche de Noel

My version o Bucher de Noel with Nut Meringue Mushrooms & Caramel mascarpone Cream filing

My version of Buche de Noel with Nut Meringue Mushrooms & Caramel mascarpone Cream filing

This is my version of Buche de Noel.  I had thought I would use a Swiss Buttercream filing, however, I wanted something simpler for the filling. The Caramel Mascarpone Cream filing, fit the bill… here is how I did it.

Caramel Mascarpone Cream filling

16 oz. Mascarpone cheese -see notes below.

1/2 cup heavy cream

1/4 cup sugar

1 tap. vanilla

1/2 cup Dulce de Leche-canned

In a saucepan, add the cream and sugar over medium low heat and whisk constantly until the sugar dissolves. Set aside to cool to room temperature. When it’s cooled add the dulce de leche, whisk until completely incorporated and smooth.  In a medium bowl add the 16 oz. of Mascarpone cheese. Mix until completely incorporated. Refrigerate until cake is baked and cooled.

Ganache Glace

6 oz of the finest chocolate you can afford-chopped to chocolate chip size pieces(see notes below)

3/4 cup whipping cream

In a microwave safe dish, put the chopped chocolate, and whipping cream, process on power level 3 for about 3 minutes, remove after 2 minutes and start to stir, stir until the chocolate is melted, you may need to put back into the microwave for the last 30 seconds to 1 minute. Make sure you pay close attention to this process because the chocolate CAN and WILL scorch and be ruined if you don’t pay exquisite attention to it. Treat it gently and you will be rewarded with perfect ganache! Set the ganache aside.

Chocolate Sponge Cake

Have all the ingredients measured and assembled before you start- mise en place.

1/4 cup cornstarch

1/4 cup AP flour (AP= all-purpose)

1/4 unsweetened cocoa powder (see note below) plus some extra for sprinkling on the towel for rolling the cake.

5 egg yolks

1 tsp vanilla

5 egg whites

1/2 tsp. salt

1/3 cup granulated sugar

1/8 tsp. Cream of tartar

Preheat the oven to 400 degrees.  Grease jelly-roll pan & line it with parchment. Spray the parchment with cooking spray and lightly sift cocoa powder. Set aside.

Sift the cornstarch, AP flour and cocoa together onto a large piece of parchment.

Put the egg yolks into a medium size bowl with the vanilla and half of the sugar.  with a hand mixer beat on high speed until ribbons form when you lift the beaters our of the bowl.  Set aside.

Clean the beaters with very hot water and soap, dry them very well. Any impurities or grease will keep your egg whites from beating up to a stiff peak stage.

In a clean bowl place your egg whites, salt & cream of tartar, and with the hand mixer  and clean beaters begin to whip the egg whites. When the egg whites are foamy, begin adding the remaining sugar a little at a time until it is fully incorporated.  Whip the egg whites until glossy & form stiff peaks… do not over beat.

Add a spoonful of whipped egg whites into the whipped egg yolks to lighten them add the rest of the whipped egg whites and gently fold them together so as not to deflate the egg whites. Fold whipped egg whites and yolks together just until no streaks of egg whites are showing.

Sift the flour, cornstarch and cocoa powder over the whipped egg white/egg yolk mixture. Continue gently folding just until no egg white or flour streaks are visible.

Spread batter evenly in the prepared pan.

Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.

While the cake is baking, dust a clean kitchen towel  generously with unsweetened cocoa powder.  When the cake is done, remove from the oven and immediately turn the cake out onto the prepared towel. Peel the parchment off and roll the cake and towel together starting from the long side. Let it cool completely rolled in the towel.

When it is completely cooled unroll the cake and spread the caramel Mascarpone cheese cream evenly.  Re-roll the cake carefully and place on a serving platter.

Spread ganache over the rolled cake. I re-glazed my cake several times refrigerating it in between. Decorate with meringue mushrooms if desired. You can also decorate with chopped nuts. Refrigerate until serving time.

Adapted from The Fannie Farmer Baking Book by Marion Cunningham

NOTES:

Ganache:

For chocolate I bought Ghirardelli chocolate chips at Costco. I would also suggest getting the Mascarpone cheese there too, its much cheaper.

Sponge cake:

To roll filled cake leave it on the towel when filling and use the towel to assist in rolling the cake after its filled.

Cocoa powder I used Ghirardelli cocoa powder which I bought at World Market.

I would also suggest going to amazon.com for hard to find ingredients.

This would be delish with peanut butter buttercream. I suggest using a trusted site for a Swiss Meringue Buttercream recipe and adding  about 1/4 cup smooth peanut butter to that at the end and mix until well blended. I like the texture of the Swiss Meringue Buttercream, I think it would create a superb filling!

Another idea is a cooked Mock Whipping Cream recipe as a filling:

MOCK WHIPPED CREAM FROSTING

1 c. milk
6 tbsp. flour
1 c. confectioners sugar or super fine granulated sugar
1 c. butter
1 tsp. vanilla
Whisk milk & flour first in small saucepan. Cook over medium heat until thick, stirring constantly. Cool completely and set aside.Mix sugar, butter, and vanilla together with electric mixer until fluffy. Add flour mixture a spoon at a time and beat until smooth and fluffy.
ENJOY!

 

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2 responses to “Buche de Noel

  1. Pingback: Budapesta ♥ |

  2. Pingback: Buche de Noel | The Political Chef™ Blog

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