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15 ingredients, 17 steps, cooking Buche de Noel

How are you all, now you get prepare recipe Buche de Noel with 15 ingredients and 17 steps. Below this is how to prepare, please read carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 15 ingredients and 17 stages of easy cooking Buche de Noel.

Ingredients for Buche de Noel

1. Prepare : Cake.
2. Prepare 6 : eggs.
3. Prepare 1/4 cup : sugar.
4. Prepare 1 1/2 tsp : vanilla extract.
5. Prepare 1/2 cup : sugar.
6. You need 3/4 cup : Cake flour.
7. You need 1/4 tsp : baking powder.
8. Prepare 1/4 tsp : salt.
9. It’s 1/4 cup : powdered sugar.
10. You need : Butter Cream Frosting.
11. It’s 4 : egg yolks.
12. Prepare 9 tbsp : sugar.
13. It’s 1/3 cup : water.
14. It’s 1 cup : unsalted butter.
15. You need 6 oz : semisweet chocolate.

If all main ingredients Buche de Noel it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Process Cooking Buche de Noel

1. Leave eggs until they reach room temperature. Separate egg whites and yolks into two bowls.
   
2. Add 1/2 cup sugar and vanilla extract to egg yolks and whip until batter is thick and shiny. Should take 10-15 minutes. Batter should ribbon when it drips down from beaters. Mixture should lighten in color (pale yellow).
   
3. Mix cake flour, baking powder, and salt in flour sifter and sift into a bowl.
   
4. Whip egg whites with 1/4 cup sugar until they form soft peaks.
   
5. Fold egg whites into egg yolk mixture, adding the dry ingredient mixture gradually over time.
   
6. Place batter into a heavily greased and floured 15x10 pan with parchment paper lining. Spread flat and bake for 10 minutes at 375°F until edges are golden brown. Don't overbake or cake will crack when rolled!
   
7. Spread powdered sugar evenly over a dry hand towel with the back of a knife.
   
8. While still hot, separate edge of cake from pan with a spatula and quickly turn cake over onto towel.
   
9. Immediately roll cake up in towel and let cool for about 30 minutes. If the cake cools too long it can crack, so make sure to add filling when the outside is still a bit warm.
   
10. While cake cools, make frosting. First, beat egg yolks until mixed
    
11. Heat sugar and water until dissolved then boil until 239°F using a candy thermometer.
    
12. Wait 20 seconds until bubbles subside, then gradually pour over egg yolks, beating constantly.
    
13. Beat with electric mixer, by pouring sugar syrup in a thin stream between beaters so it doesn't stick to the bowl. Beat on high until thick and cool.
    
14. Cream butter and gradually beat into cooled yolk mixture.
    
15. Melt baking chocolate, allow to cool slightly and mix into frosting mixture.
    
16. Unroll cake and spread about 1/2 cup of frosting onto top of cake and roll cake into a circle
    
17. Spread rest of frosting onto outside of cake and use a fork to make wood patterns on the log and knots in the "wood". Dust outside with powdered sugar to make it look snowy.
    
18. Finish and Enjoy.

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