Tuesday, December 15, 2015

My First Bûche de Noël and Update

Ends will be trimmed and log cut at a slight angle to
reveal filling, when ready to finish and serve
Okay, okay, I'm excited. As a result, you'll have to use your imaginations, 'cause I brought this roulade (if it's not the holiday) or bûche (if it is Christmastime) just to its ready-for-the-freezer stage. Decorating shall come later, at which time I hope to share another picture. Meanwhile, it's more important that I provide the blend of recipes that took me to this point. Honestly? I was afraid of this one. Don't know why, as my culinary expertise is up there in good places. Turns out it was SO easy and QUICK and surely I'll make another, in the hopes that one simply won't be enough. It is flour-less, thus gluten free; just be sure all of your ingredients are the same, if you're serving to celiac sufferers such as Dawn. I'll finish it by frosting with a thin layer of plain whipped cream to resemble snow and perhaps some dried cranberries to look like winterberries.
Here ya go:

Preheat oven to 350 degrees
Beat 5 egg whites until stiff and gradually add ¾-1 cup confectioners sugar sifted together with 3 tablespoons unsweetened cocoa, continuing to beat

Separately beat 5 yolks till lemon-colored and gently fold into whites till blended

Spread on 13" x 18" cookie sheet or jelly roll pan that has been buttered and lined with parchment paper - butter parchment, too 

Spread batter evenly and into corners and bake for about 12-15 minutes… done when it springs back to a light touch - do not overbake

Lay out a thin, smooth towel or dinner napkin and sift cocoa onto it

Loosen edges of cake and flip onto napkin - carefully remove pan and then parchment paper and lightly sift cocoa over it

Roll with napkin lengthwise, starting at a narrow end and being careful to make a tight first curl

Rest like this, seam side down, till cooled or about ½ an hour

Unroll and spread with following whipped cream mixture:

Beat together 2 cups heavy cream, ⅓  cup confectioners sugar, ½ cup unsweetened cocoa (no need to sift sugar and cocoa for this step) and 1 teaspoon vanilla till stiff peaks form

Be careful to work filling into first curl and keep it about 1 inch from edges

TO NOTE: The size pan I used made a very skinny cake, which in turn was very pliable and easy to roll with filling. This part of the recipe is somewhat flexible; a smaller pan will make a thicker cake that requires adjusted baking time. Fillings and frostings are yours to choose, as well.

Cant wait to serve this one!!
Ho, Ho, Ho - Santa Claus is comin' to town

My second roulade with vanilla cream filling won the prize for Best Bûche de Noël, on Christmas Day. Please check out this post. For filling:

Beat together 2 cups heavy cream, ¼-⅓ cup confectioners (I used ¼) and 1 teaspoon vanilla. Easy-peasy.