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  Recipe Home » CakesDeserts » Caramel-Orange Buche De Noel Part 1
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  Caramel-Orange Buche De Noel Part 1
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 190
Ingredients:
-BUTTERCREAM
6 large Egg yolks
1/3 cup Firmly packed dark brown sugar
2 tbsp All purpose flour
1 1/2 cup Half and half
8 oz Imported white chocolate (such as Lindt), chopped
1 1/2 tsp Grated orange peel CAKE
1 1/2 cup Toasted sliced almonds
2 tbsp Unbleached all purpose flour
6 large Eggs, separated
10 tbsp Firmly packed dark brown sugar
1 tsp Grated orange peel
1/2 tsp Vanilla extract
1/2 tsp Cream of tartar
1/8 tsp Salt
Powered sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tbsp Grand Marnier or other orange liqueur
Pine twigs
Candied Cranberries (see recipe below) or fresh currants
Instructions:
The buche de Noel, or Christmas log, was created in the late
nineteenth century by Parisian pastry chefs, who were inspired by the
real logs that burned on hearths throughout the night on Christmas
Eve. Our version can be decorated with Candied Cranberries or fresh
currants. Enjoy with a glass of orange liqueur or Sauternes.

8 Servings

FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to
blend well. Bring half and half to simmer in heavy medium saucepan.
Slowly whisk hot half and half into egg mixture. Return egg mixture
to same saucepan and cook until mixture boils and thickens, whisking
constantly. Transfer mixture to medium bowl. Add chocolate and orange
peel and stir until mixture is smooth. Press plastic wrap onto
surface f pastry cream to prevent skin from orming. Cool completely.
(Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room
temperature before continuing.)

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