Maple Walnut Bûche de Noël

Name: Maple Walnut Bûche de Noël
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters cake flour (not self-rising); 0 teaspoons cinnamon; 4 larges eggs, warmed in a bowl of hot water 5 minutes and then separated; 8 servings Maple meringue buttercream; 1 teaspoons salt; 79 milliliters sugar; 59 milliliters 1/2 stick unsalted butter, melted and cooled; 1 teaspoons vanilla; 8 servings Walnut brittle; 128 grams 1/4 cups walnuts , toasted and cooled; 2 Tbsps Canadian whiskey

Maple Walnut Bûche de Noël might be just the side dish you are searching for. One serving contains 491 calories, 10g of protein, and 38g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of cake flour, cinnamon, vanilla, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Put oven rack in middle position and preheat oven to 350°F. Butter a 15- by 10- by 1-inch baking pan and line bottom with wax paper or parchment. Butter paper and dust with flour, knocking out excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Pan

Wax Paper

Oven

Pulse walnuts, flour, salt, cinnamon, and 2 tablespoons sugar in a food processor until nuts are finely chopped.

Ingredients you will need

Cinnamon

Walnuts

All Purpose Flour

Sugar

Nuts

Salt

Equipment you will use

Food Processor

Beat together yolks, whiskey, vanilla, and 1/3 cup sugar in a large bowl with an electric mixer at high speed until thick and pale and forms a ribbon that takes 2 seconds to dissolve when beaters are lifted, 5 to 8 minutes in a standing mixer or 8 to 12 minutes with a handheld. Fold in nut mixture in 4 batches.

Ingredients you will need

Vanilla

Whiskey

Sugar

Egg Yolk

Equipment you will use

Hand Mixer

Blender

Bowl

Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they just hold soft peaks.

Ingredients you will need

Salt

Equipment you will use

Bowl

Add remaining 2 tablespoons sugar 1/2 tablespoon at a time, beating, and continue to beat until whites just hold stiff peaks.

Ingredients you will need

Sugar

Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Stir 1/2 cup batter into butter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly.

Ingredients you will need

Butter

Egg Yolk

Equipment you will use

Bowl

Spread batter evenly in baking pan and rap once on counter to help eliminate air bubbles.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Bake cake until firm to the touch, pale golden, and beginning to pull away from sides of pan, 12 to 16 minutes. Cool cake in pan on a rack 15 minutes, then loosen sides with a knife. Put a sheet of foil over cake and invert rack over foil, then flip cake onto rack and remove wax paper. Cool completely.

Equipment you will use

Wax Paper

Oven

Knife

Aluminum Foil

Frying Pan

Slide cake (on foil) off rack.

Equipment you will use

Aluminum Foil

Spread 1 1/4 cups buttercream evenly over cake and sprinkle with chopped brittle. Using foil as an aid, roll up cake, jelly-roll style, beginning with a short end. Carefully transfer cake with a long metal spatula to a platter and remove foil.

Ingredients you will need

Spread

Jelly

Roll

Equipment you will use

Spatula

Aluminum Foil

Frost cake with about 1 1/2 cups buttercream, then chill cake until frosting is firm, about 30 minutes. (If you plan to finish assembling cake within 1 hour, keep remaining 1/4 cup buttercream at room temperature. If not, chill remaining buttercream, covered.)

Ingredients you will need

Frosting

Cut a thin slice from one end of log (to make end even), then, starting about a 1/2 inch in from cut edge, cut a diagonal piece from same end of cake. Arrange piece on side of cake to resemble a cut branch, using a bit of remaining buttercream to glue piece to "log" and cover seam. Arrange shards of walnut brittle decoratively on cake.

Ingredients you will need

Walnuts

Frosted cake (uncut and without brittle shards) can be made 3 days ahead and chilled, covered. Bring to room temperature before serving. Chill remaining buttercream, covered, then bring to room temperature before using. If buttercream seems lumpy, beat with electric mixer until smooth.

Equipment you will use

Hand Mixer