Bûche de Noël

Name: Bûche de Noël
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters sifted cake flour; 10 servings Rich Chocolate Buttercream; 3 Tbsps cocoa; 1 teaspoons cream of tartar; 4 larges eggs, separated; 118 milliliters ground almonds; 118 milliliters chopped pistachios; 2 Tbsps powdered sugar; 1 Dash salt; 158 milliliters sugar, divided; 1 teaspoon vanilla extract; 2 Tbsps water

Bûche de Noël might be a good recipe to expand your side dish recipe box. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 182 calories, 6g of protein, and 8g of fat. This recipe serves 10. If you have water, dash of salt, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

Grease bottom and sides of a 15- x 10-inch jellyroll pan; line with wax paper, and grease and flour wax paper. Set aside.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wax Paper

Frying Pan

Beat egg yolks in a large mixing bowl at high speed with an electric mixer 5 minutes or until thick and pale. Gradually add 1/3 cup sugar, beating well.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Hand Mixer

Mixing Bowl

Add water and vanilla. Fold in ground almonds. Gradually fold in cake flour and cocoa.

Ingredients you will need

Almond Meal

Cake Flour

Vanilla

Cocoa Powder

Water

Beat egg whites at high speed until foamy.

Ingredients you will need

Egg Whites

Add cream of tartar and salt; beat until soft peaks form.

Ingredients you will need

Cream Of Tartar

Salt

Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into egg yolk mixture.

Ingredients you will need

Egg Yolk

Sugar

Spread batter evenly into prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake at 375 for 10 minutes or until top springs back when touched.

Equipment you will use

Oven

Sift powdered sugar in a 15- x 10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.

Ingredients you will need

Powdered Sugar