"Recipes from the Chef's Kitchen"
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la Madeleine
Reston
703-707-0704

Chef Thierry Reboullet


Buche de Noel "Yule Log"
(Serves 10)

Ingredients:
For the syrup...
1) 1/2 cup water
2) 1/2 cup sugar
3) optional pinch vanilla, rum, or liqueur

For the filling...
1) 10 ounces whipping cream, fresh
2) 20 ounces semi-sweet chocolate drops

For the sponge cake...
1) 5 whole eggs
2) 5 ounces sugar
3) 4 ounces flour, sifted
4) 1 ounce cocoa powder (approx. 3 tbs.) - sifted

Method:
For the syrup...
1) In a small saucepan, bring the water and sugar to a boil to
     make a simple syrup.
2) After the sugar has completely dissolved, remove from the
     heat and allow to cool.
3) Stir in optional flavoring if desired.

For the filling...
1) To prepare the ganache filling, bring the whipping cream to
     a boil in a small saucepan.
2) Remove from heat and add the chocolate drops in small
     quantities, while stirring.
3) Continue until all the chocolate has completely melted.
     Allow to cool.

For the sponge cake...
1) Place a small saucepan of water onto the stove and allow
     to simmer.
2) Cream the eggs and sugar in a small heat proof mixing bowl
     by beating, until a pale yellow color.
3) Place the bowl over the simmering water (hollandaise style)
     and beat until the mixture reaches body temperature (98 deg f).
4) Remove from the heat and mix with a mixer on high speed
     until light and fluffy.
5) Fold in the sifted flour and cocoa by hand; fold gently to
     incorporate.
6) Preheat oven to 400 deg f.
7) Spread the mixture onto a parchment-lined sheet pan
     (approx 9" by 11") in a thin even layer.
8) Bake for five minutes (baking time may depend on the oven),
     but it is very important that the sponge cake by only slightly
     cooled so that it may be rolled once the filling has been applied.
9) Remove from the oven when down and allow to cool.

Assembly:
1) Brush syrup liberally onto the sponge cake.
2) Spread half of the filling over the sponge cake and carefully
     roll it (jelly-roll style) into the shape of a log.
3) Coat the exterior with the remaining filling.
4) A tree bark effect can be achieved by tracing over the frosting
     with a fork. Be Creative!


Buttercream
Ingredients:
1) 1 1/3 lbs sugar (approx 3 cups)
2) 2/3 cup water
3) 1 1/2 lbs butter, softened
4) 5 eggs, beaten

Preparation:
1) Combine sugar and water in a saucepan. Stir to mix well.
2) Bring to a boil over medium heat. Boil to medium ball stage.
3) With mixer going pour sugar syrup in a thin continuous
     stream into beaten eggs.
4) Continue beating eggs and sugar syrup until mixture is
     completely cool.
5) Bowl of mixer will also be completely cool.
6) Add butter and beat to desired consistency.


Good Eating!!!