Food Network: Buche de Noel

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Buche de Noel
Recipe courtesy Nick Malgieri, Perfect Cakes, HarperCollins, 2002

Ingredients
Coffee Buttercream:
4 large egg whites
1 cup sugar
24 tablespoons (3 sticks) unsalted butter, softened
2 tablespoons instant espresso powder
2 tablespoons rum or brandy
1 Chocolate Genoise Sheet, recipe follows
Marzipan:
8 ounces almond paste
2 cups confectioners' sugar
3 to 5 tablespoons light corn syrup
For Finishing:
Cocoa powder
Red and green liquid food coloring
Confectioners' sugar

Directions
To make the buttercream: Whisk the egg whites and sugar together in the
bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is
dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium
speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until
the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the
buttercream.
Turn the genoise layer over and peel away the paper. Invert onto a fresh piece of paper. Spread the
layer with half the buttercream. Use the paper to help you roll the cake into a tight cylinder
Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve the remaining
buttercream for the outside of the buche.
To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electric
mixer and beat with the paddle attachment on low speed until the sugar is almost absorbed. Add the
remaining 1 cup sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup, then
continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn
syrup a little at a time, as necessary; the marzipan in the bowl will still appear crumbly. Transfer
the marzipan to a work surface and knead until smooth.

To make marzipan mushrooms: Roll 1/3 of the marzipan into a 6-inch long cylinder and cut into 1-inch
lengths. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the
balls (caps) to make mushrooms. Smudge with cocoa powder. To make holly leaves: Knead green color
into 1/2 the remaining marzipan and roll it into a long cylinder. Flatten with the back of a spoon,
then loosen it from the surface with a spatula. Cut into diamonds to make leaves, or use a cutter.
To make holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls.
To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2
cone shapes. Slash the sides of cones with the points of a pair of scissors.
Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.
Position the larger cut piece on the buche about 2/3 across the top. Cover the buche with the
reserved buttercream, making sure to curve around the protruding stump. Streak the buttercream with
a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the
marzipan. Sprinkle the platter and buche sparingly with confectioners' sugar "snow."
Storage: Keep at cool room temperature. Cover leftovers loosely and keep at room
temperature.

Ingredients
Chocolate Genoise Sheet:

3 large eggs
3 large egg yolks
Pinch salt
3/4 cup sugar
1/3 cup cake flour (spoon flour into dry-measure cup and level off)
1/3 cup cornstarch
1/4 cup alkalized (Dutch process) cocoa
Special equipment: 10 by 15-inch jelly-roll pan, buttered and lined with buttered parchment

Directions
Set rack in the middle of the oven and preheat to 400 degrees.
Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the
water is simmering.
Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the
pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test
with your finger). Attach the bowl to the mixer and with the whisk attachment, whip on medium-high
speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in
volume.

While the eggs are whipping, stir together the flour, cornstarch, and cocoa.
Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour
mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the
batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another
1/3 of the flour mixture and finally with the remainder.
Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12
minutes, or until well risen, deep and firm to the touch. (Make sure the cake doesn't overbake and
become too dry, or it will be hard to roll.)
Use a small paring knife to loosen the cake from the sides of the pan. Invert the cake onto a rack
and let the cake cool right side up on the paper. Remove the paper when the cake is cool.
Storage: Wrap in plastic wrap and refrigerate for several days, or double-wrap and freeze for up to
a month.
Yield: 1 (10 by 15-inch) sheet cake