Buche de Noel II Recipe

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Buche de Noel II
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Ingredients
10
Count
Nutrition
469
Calories
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Ingredients:

Directions:

  1. 1/2 cup chestnut puree Preheat the oven to 3750F.
  2. Li ne a 17 x 11 x 1-inch jelly roll pan with parchment paper.
  3. Brush it with melted butter, and dust it with flour.
  4. Prepare the cake: Sift the flour, baking powder and salt together onto a sheet of parchment paper.
  5. Beat the egg yolks and 3/4 cup of the sugar with the whisk attachment in an electric mixer until the mixture is thick and lemon colored.
  6. Add the dry ingredients at low speed, mixing until just incorporated.
  7. Add the vanilla, mix quickly and thoroughly, and set aside (the batter will be quite thick). In a separate bowl, whisk the egg whites with a pinch of salt until they form soft points.
  8. Add the remaining 1/4 cup of sugar and whisk until the egg whites are glossy and form points that stand up but are not too stiff.
  9. Fold one-fourth of the egg whites into the cake batter until they are incorporated, then fold in the remaining egg whites, working quickly.
  10. They should be incorporated into the batter, but do not overmix it. Spread the batter in the prepared pan, and bake until the c ake is golden and your finger makes a slight indentation in the top of the cake when you press it, 8 to 10 minutes.
  11. While the cake is baking, sift the confectioner's sugar over a clean kitchen towel.
  12. Remove the cake from the oven, and immediately invert it onto the sugar-dusted towel.
  13. Peel the parchment paper from the cake, and starting from one long side, gently roll the cake up in the towel.
  14. Allow it to cool for 30 minutes.
  15. Make the frosting: Melt the chocolate and the cream together in a medium-sized, heavy saucepan over medium heat. Shake the pan occasionally, and when the chocolate has completely melted, whisk the mixture so it is completely combined.
  16. Let it cool to room temperature, so it is thick enough to spread.
  17. Transfer 3/4 cup of the chocolate mixture to a small bowl, and whisk in the chestnut puree. Season with vanilla if you like. When the cake has cooled, unroll it and trim off the edges so it is perfectly even, reserving the trimmings.
  18. Spread the filling evenly over the ca ke to within about 1/8-inch from the edges, and roll the cake back up.
  19. Roll the trimmings into spirals, and affix these to the sides of the cake with any leftover filling (usually two knots are sufficient!). Using the frosting, generously frost the cake, including the knots and the ends.
  20. Let the cake rest for about 15 minutes, then decorate it, first with the tines of a fork, then with the decorations of your choice. Let sit for at least 8 hours and up to 24 before servings.
  21. NOTES : This is a simple recipe for a wonderful buche de Noel.
  22. The cake is a bit heartier than the typical genoise, which suits my taste, and the hint of cinnamon gives it an aromatic layer of flavor.
  23. You may change and adjust flavorings, drizzle the cake with a rum or a sugar syrup flavored with vanilla after it's cooled, or do any number of things to make it your own.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 468.73 Kcal (1962 kJ)
Calories from fat 188.95 Kcal
% Daily Value*
Total Fat 20.99g 32%
Cholesterol 150.97mg 50%
Sodium 224.27mg 9%
Potassium 118.32mg 3%
Total Carbs 65.3g 22%
Sugars 43.07g 172%
Dietary Fiber 1.61g 6%
Protein 9.13g 18%
Iron 2.5mg 14%
Calcium 110.9mg 11%
Amount Per 100 g
Calories 284.18 Kcal (1190 kJ)
Calories from fat 114.56 Kcal
% Daily Value*
Total Fat 12.73g 32%
Cholesterol 91.53mg 50%
Sodium 135.97mg 9%
Potassium 71.73mg 3%
Total Carbs 39.59g 22%
Sugars 26.11g 172%
Dietary Fiber 0.98g 6%
Protein 5.54g 18%
Iron 1.5mg 14%
Calcium 67.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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