*  Exported from  MasterCook  *
 
                       CARAMEL-ORANGE BUCHE DE NOEL
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -BUTTERCREAM
    6       lg           Egg yolks
      1/3   c            Firmly packed dark brown
                         -sugar
    2       tb           All purpose flour
    1 1/2   c            Half and half
    8       oz           Imported white chocolate
                         -(such as Lindt), chopped
    1 1/2   ts           Grated orange peel
                         -CAKE
    1 1/2   c            Toasted sliced almonds
    2       tb           Unbleached all purpose
                         -flour
    6       lg           Eggs, separated
   10       tb           Firmly packed dark brown
                         -sugar
    1       t            Grated orange peel
      1/2   ts           Vanilla extract
      1/2   ts           Cream of tartar
      1/8   ts           Salt
                         Powered sugar
    1       c            (2 sticks) unsalted
                         -butter, room temperature
    1       tb           Grand Marnier or other
                         -orange liqueur
                         Pine twigs
                         Candied Cranberries (see
                         -recipe below) or fresh
                         -currants
 
    The buche de Noel, or Christmas log, was created in the late
   nineteenth century by Parisian pastry chefs, who were inspired by the
   real logs that burned on hearths throughout the night on Christmas
   Eve. Our version can be decorated with Candied Cranberries or fresh
   currants. Enjoy with a glass of orange liqueur or Sauternes.
   
    8 Servings
   
    FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to
   blend well. Bring half and half to simmer in heavy medium saucepan.
   Slowly whisk hot half and half into egg mixture. Return egg mixture
   to same saucepan and cook until mixture boils and thickens, whisking
   constantly. Transfer mixture to medium bowl. Add chocolate and orange
   peel and stir until mixture is smooth. Press plastic wrap onto
   surface f pastry cream to prevent skin from orming. Cool completely.
   (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room
   temperature before continuing.)
   
    FOR CAKE: Preheat oven to 300 degrees. Butter llxl7-inch jelly roll
   pan. Line with parchment. Butter and flour parchment. Coarsely grind
   toasted almonds with flour in processor. Using electric mixer, beat
   yolks with 5 tablespoons brown sugar in medium bowl until slowly
   dissolving ribbons form when beaters are lifted. Stir in orange peel
   and vanilla extract. Using clean dry beaters, beat whites with cream
   of tartar and salt in large bowl until soft peaks form. Gradually add
   remaining 5 tablespoons brown sugar and beat until stiff but not dry.
   Fold whites into yolk mixture. Gently fold in almond mixture.
   
    Spread batter evenly in prepared pan. Bake until toothpick inserted
   into center comes out clean, about 30 minutes. Run small sharp knife
   around pan sides if necessary to loosen cake. Slide cake on parchment
   onto rack. Cool.
   
    Slide cake on parchment onto work surface. Loosen cake from parchment
   using heavy large knife as aid. Sift powdered sugar over cake. Invert
   onto cookie sheet. Sprinkle with powdered sugar and invert onto
   another parchment sheet. Using electric mixer, beat butter in large
   bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream
   1/4 cup at a time, beating after each addition until just blended.
   
    Spread half of buttercream over cake, leaving 1/2-inch border.
   Starting at 1 long side, roll up cake jelly roll fashion. Arrange
   seam side down on parchment. Set aside 1/2 cup buttercream; spread
   remaining buttercream over cake. Cut 2 inches off each end of cake,
   cutting on diagonal. Transfer cake to platter. Attach ends to top of
   cake, forming branches. Spread reserved 1/2 cup buttercream over cake
   ends and seams. Cover and refrigerate at least 1 hour to firm
   buttercream. (Cake can be prepared 1 day ahead. Cover and
   refrigerate. Let cake stand at room temperature 20 minutes before
   serving.)
   
    Arrange pine twigs on cake and on platter. Garnish with cranberries.