"Recipes from the Chef's Kitchen"

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Thierry Roboullet - Head Chef

la Madeleine, Bailey's Crossroads, Va.

Thierry Roboullet, Lindsey Gustin, and Manager Yvener Volcy

Buche de Noel
(Christmas Log)

Genoise Roll:
1)  Lightly butter a 10x17-inch baking pan and then
      line with parchment paper.
2)  In an electric mixer fitted with the whip attachment,
      combine 4 large eggs and 2/3 cup granulated sugar.
3)  Mix at high speed until light, fluffy and pale yellow,
      about 5 minutes.
4)  Remove the bowl from the mixer, whisk in 1 tsp.
      vanilla, and slowly fold in 1 cup sifted, all-purpose
      flour. Fold only until combined.
5)  Pour the mixture in the baking pan and spread evenly
      to cover the surface.
6)  Bake immediately in a preheated 400 degree oven for
      10 minutes, or until a light golden color.
7)  Remove from the oven and place a damp tea towel
      over the surface to keep cake moist. Set Aside.

Butter Cream:
1)  In an electric mixer with the whish attachment,
      combine 5 egg yolks with 3/4 cup powdered sugar.
2)  Mix at high speed until light and fluffy.
3)  Drop the speed to low and add 12 tbs. softened
      unsalted butter, piece by piece, until well-combined.
4)  Toast 1/4 cup walnuts in a preheated 325 deg oven
      until golden brown and let cool to room temperature.
5)  Grind the walnuts and add 1 tsp. vanilla to the butter
      mixture. Set aside.

Kirsch Syrup
1)  In a saucepan, combine 1/4 cup granulated sugar and
      1/4 cup water and bring to a boil.
2)  Remove from heat and let cool to room temperature.
3)  Add 1 tbs. Kirsch and mix.  Set aside.

Chocolate Ganache:
1)  Pour 1/2 cup whipping cream into a saucepan and
      bring to a boil, stirring occasionally.
2)  Remove from the heat.
3)  Add the chocolate pieces to the cream and let it sit
      until the chocolate is melted, stirring the pan
      occasionally.  Set aside to thicken.

1)  Remove the parchment from the Genoise roll, trim
      the edges and set the trimmings aside.
2)  Using a pastry brush, spread the Kirsch syrup on
      top of the cake.  Let the syrup soak for a minute
      or two.
3)  Spread the butter cream evenly over the roll and
      sprinkle with 1/2 cup fresh raspberries.
4)  Carefully roll the filled cake (use the tea towel to
      help you) to form a log.
5)  Coat the exterior with the thickened ganache.
6)  The tree bark effect can be achieved by pulling a
      fork down the length of the frosting..
7)  Use the cake trimmings to form a "knot" on the
8)  The Buche de Noel can be decorated with sugared
      fruits, meringue mushrooms, chocolate holly
      leaves, cranberries or raspberries.
9)  Refrigerate at least one hour before serving.
      Serves 8.

La Madeleine Seven Grain Stuffing

1)  1/4 lb. (one stick) unsalted butter.
2)  1 medium onion, diced.
3)  2 cloves garlic, minced.
4)  1/4 cup red apples, diced.
5)  1/8 cup celery, diced.
6)  1/2 lb. buttoned mushrooms, sliced thin.
7)  1/4 lb. raw bacon, diced.
8)  1 lb. old seven grain bread, diced.
9)  3 cups chicken broth.
10)2 tbs. diced oregano
11)Sea salt to taste.
12)Ground black pepper to taste.

Cooking Instructions:
1)  Place all but 1 tsp. butter into a skillet.
2)  Add the onions, garlic, apples, and celery.
      Cook over medium heat...stirring while
      the onions turn translucent, about 5 minutes.
3)  Add the mushrooms and bacon...and simmer
      until the mushrooms have released some of
      their liquid and the bacon is cooked (3 to 4
4)  With the remaining tbs. of butter, coat a
      medium sized baking pan, and place the
      stuffing in it.
5)  Cover with aluminum foil and bake until the
      stuffing is soft (about 35 minutes).
6)  Remove the foil and continue baking until the
      stuffing is crisp and golden on top (another
      10 minutes).
7)  Remove from oven and serve.  Serves 8.

Holiday Deserts

Good Eating!!!