You are here

Father Tim's Mother's Buche De Noel

Chef.Foodie's picture
Ingredients
  Unsalted butter 1⁄4 Cup (4 tbs), melted (More For Greasing The Pan)
  Cake flour 1⁄3 Cup (5.33 tbs) (More For Dusting The Pan)
  Salt 1⁄8 Teaspoon
  Dutch cocoa 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄3 Cup (5.33 tbs)
  Eggs 3 Large, at room temperature
  Egg yolks 3 Large, at room temperature
  Granulated sugar 3⁄4 Cup (12 tbs)
  Confectioners sugar 1⁄3 Cup (5.33 tbs) (For Dusting The Cake)
  Egg yolks 8 Large, at room temperature
  Water 1⁄3 Cup (5.33 tbs)
  Granulated sugar 1 1⁄8 Cup (18 tbs)
  Unsalted butter 2 Cup (32 tbs), at room temperature
  Espresso powder 1 Tablespoon
  Dutch cocoa 1 Tablespoon
  Rum 2 Tablespoon
  Ground sweet chocolate 2 Tablespoon
  Mushrooms 2 Tablespoon
  Mushrooms 2 Teaspoon
  Confectioner’s sugar 2 Tablespoon
Directions

The genoise
Preheat the oven to 400°F.
Lightly butter and flour a 17 x 11-inch jelly-roll pan.
Line the pan with parchment and lightly butter and flour the parchment.
Sift the flour, salt, 1/4 cup cocoa, and cornstarch into a large bowl and spread out onto a sheet of wax paper.
In a medium saucepan over high heat, bring 2 inches of water to a boil, then reduce the heat to a simmer.
In the bowl of an electric mixer, mix the 3 eggs, 3 egg yolks, and 3/4 cup granulated sugar together.
Place the bowl in the simmering water and whisk gently until the mixture reaches 100°F on a candy thermometer.
Return the bowl to the mixer, and using the whisk attachment whip on high speed until the egg mixture is cooled and tripled in volume, about 3 to 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Mixing
Dish: 
Cake
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
10

Rate It

Your rating: None
4.154545
Average: 4.2 (11 votes)