Free Recipe Buche De Noel 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Buche De Noel 2 Recipe
30 g Flour
50 g Potatoe starch
3 Eggs
150 g Sugar
Buttar for mold
250 g Semi-sweet chocolate
4 Egg yolks
6 ts Sugar
150 g Butter
2 ts Rum
2 ts Strong coffee
100 g Butter
2 Egg yolks
3 ts Sugar
2 ts Rum
2 ts Strong coffee
1 ts Instant coffee
Buche De Noel 2 Preparation
Preparation: 1 hour Cooking: 10-12 min Work: For the pastery-Seperate yolks from whites. Mix yolks with 100 g sugar and beat ”till you get a pale cream, add slowly flour and starch. Beat whites to a peak, during the preparation add 50 g sugar. Ad the whites to the cream, carefully. Heat the oven 300 degrees. Butter the mold, put the dough and smoothe the top. Put it in the oven for 10-12 min. For the Chocolate Cream-Melt the chocolate in a pan with the coffee, use a double boiler. Let cool. In a bowl mix yolks and sugar well. Put the butter in a warm bowl and mix ”till creamy. Add the yolks/sugar and chocolate. Mix well. Add rum. When the cake is cooked, wet 2 pieces of cheese cloth (squeeze them out please). Unmold the cake on one and cover with the other. Let cool completely. For the Coffee Cream-Work the yolks with sugar. Mix instant coffee and rum. In a warm bowl mix butter until creamy. Add yolks and coffee/rum mixture. Cover the cold cake with a thick layer of chocolate cream, roll tightly. The the ends on a slant to make it look like a cut log. Save the cut pieces and put them on top (to look like knots). Cover with the coffee cream, make design with a fork (the wood look). Decorate with marzipan mushrooms, etc. Keep it in a cool place, but do not refridgerate. Tip: The mold for the cake can be a good cookie pan with a rim around it. Posted to FOODWINE Digest 12 Dec 96 From: Paula Laurita <PLaurita@AOL.COM> Date: Thu, 12 Dec 1996 19:14:23 -0500
Cooking Temperature:
Recipe Serves: 1
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