BûCHE DE NOëL WITH MARZIPAN MUSHROOMS
Categories Cake Chocolate Egg Dessert Bake Christmas Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14 servings
Number Of Ingredients 23
Steps:
- For filling:
- Bring milk to boil in medium saucepan over medium heat. Whisk yolks and sugar in small bowl until well blended; whisk in flour. Whisk hot milk into egg mixture. Return to same saucepan. Whisk over medium heat until custard thickens and boils, about 1 1/2 minutes. Transfer to processor; cool to room temperature, about 1 hour. Add marzipan; process until smooth, about 1 minute. Blend in butter 1 piece at a time, then both extracts. Cover and refrigerate filling at least 4 hours or up to 2 days.
- For cake:
- Preheat oven to 350°F. Butter 11x10x1-inch jelly roll pan. Line bottom with parchment paper; butter and flour parchment. Whisk eggs, 3/4 cup sugar, vanilla and salt in large metal bowl. Set bowl over pot of simmering water. Whisk until just warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until tripled in volume, about 6 minutes. Sift flour over; fold in until just combined. Gently fold in butter (do not overmix, or batter will deflate). Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 20 minutes. Sift powdered sugar over towel. Run knife around edge of pan to loosen cake. Turn hot cake out onto towel. Peel off parchment. Starting at 1 long side and using towel as aid, gently roll up cake jelly-roll style. Cool. Unroll cake. Spread filling over. Reroll cake; place cake, seam side down, on platter. Refrigerate cake while preparing frosting.
- For frosting:
- Bring cream and butter to boil in medium saucepan over medium-high heat, stirring to melt butter. Remove from heat. Add both chocolates; whisk until melted. Transfer to medium bowl. Let cool at room temperature until thick enough to spread, about 1 hour.
- Starting 1 inch in from each end of cake, cut on diagonal to remove one 3-inch-long piece of cake from each end. Attach 1 cake piece at sides of cake near each end. Spread frosting over top and sides of cake and pieces. Using tines of fork, draw concentric circles on cake ends to resemble tree rings. Draw fork along length of cake to form bark design. Garnish with Marzipan Mushrooms.
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Rajar Pori Rajar Pori
[email protected]This Buche de Noel was delicious! The chocolate cake was moist and flavorful, and the marzipan mushrooms were a delightful addition. I would definitely recommend this recipe to anyone looking for a festive and delicious Christmas dessert.
Farduus Muxumed
[email protected]I made this Buche de Noel for my Christmas party, and it was a big hit! Everyone loved the cake, and the marzipan mushrooms were a fun and festive touch. I would definitely recommend this recipe to anyone looking for a delicious and impressive Christ
Samira Akter
[email protected]This Buche de Noel was a bit too sweet for my taste, but it was still very good. The cake was moist and fluffy, and the marzipan mushrooms were a fun and festive touch. I would recommend this recipe to anyone who loves sweet desserts.
Toufiq Hasan
[email protected]I'm not a huge fan of marzipan, but I decided to try this recipe anyway. I'm so glad I did! The marzipan flavor was subtle and not overpowering, and it paired really well with the chocolate cake. The cake was also very moist and fluffy. I would defin
Joe Martinez
[email protected]This Buche de Noel was a bit more challenging to make than I expected, but it was worth the effort. The cake turned out perfectly, and the marzipan mushrooms were a beautiful and tasty addition. I would definitely recommend this recipe to anyone look
Lois Underwood
[email protected]I made this Buche de Noel for my family Christmas party, and it was a huge success! Everyone loved it. The cake was light and fluffy, and the marzipan mushrooms were a fun and festive touch. I would definitely recommend this recipe to anyone looking
wealth Clement
[email protected]This Buche de Noel was absolutely delicious! The cake was moist and fluffy, and the marzipan mushrooms were a delightful addition. I would definitely recommend this recipe to anyone looking for a special Christmas dessert.
joshua meighan
[email protected]I've made this Buche de Noel several times now, and it's always a hit. It's the perfect Christmas dessert - festive, delicious, and not too difficult to make. I love the combination of chocolate cake, marzipan, and ganache. It's a real crowd-pleaser.
queen Lyla
[email protected]This was my first time making a Buche de Noel, and I'm so glad I tried this recipe. It turned out perfect! The cake was moist and flavorful, and the marzipan mushrooms were the perfect finishing touch. I would definitely recommend this recipe to anyo
Anup Bishwokarma
[email protected]This Buche de Noel was a hit at my Christmas party! It was so beautiful and everyone loved the taste. The cake was light and fluffy, and the marzipan mushrooms were a fun and festive touch. I will definitely be making this again next year.
kymani Thompson
[email protected]I was a bit skeptical about trying this recipe because I'm not a huge fan of marzipan, but I was pleasantly surprised! The marzipan flavor was subtle and not overpowering, and it paired really well with the chocolate cake. The cake was also very mois
Sabahat
[email protected]This Buche de Noel was incredibly fun to make! I had never worked with marzipan or pâte à choux before, but the recipe was easy to follow and the end result was stunning. The cake was moist and flavorful, and the marzipan mushrooms were the perfect t