Buche de Noel

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Wish I had knownbobby was going to be facing aBuchede Noel throwdown. I would have given him my recipe which would have surely won. His was not a Yule Log.

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Look people, not all cooking measurements are in cups and spoons. Some of the best way to obtain exact measurements has to be with a scale. It's not that difficult: go to Walmart, or Fred Meyer or Shopko or Target (I'm sure one of those has to be near YOU ask them where they put their digital scales. You can usually find a simple, idiot-proof scale for about $15.00 that will be good and simple enough for you Fussies. Oh, and make sure you can "tare" the scale, that is zero it out at each measurement. I had to get one for doing Special Makeup Effects (my other passion and it does double duty, or as Alton Brown puts it; a definate multi-tasker.

Looks like a fun recipe, Mr. Flay, I'm looking forward to trying it out. If you ever want to throwdown with the Klingons (Star Trek alien race, look up my household.
Jemmet, Son of Gal'ka, head of the Klingon House FireDagger.

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im 16 and made it for my french class it was fantastic i got extra credit!!

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This recipe was absolutely delicious. I do own a scale so the grams were not a problem for me. There are a few tips that I can add to this that I've picked up along the way from watching Food Network chefs make this type of recipe.
When the biscuit or cake comes out of the oven, turn it out onto a clean kitchen towel that has been dusted with confectioner's sugar. Using the towel to help, and starting with the short end, roll the biscuit up, incorporating the towel into the roll. Allow to finish cooling on a rack for at least one hour. Doing this will create a memory in the biscuit that will help with the rolling process when you put the filling on. The other important tip is to check for doneness of the biscuit earlier than the time given. If you over bake, it will be very difficult to roll.
Lastly, the sugar will become dark brown but needs to be watched carefully. The addition of the maple syrup and Jack, hardened the caramel and some coaxing is needed to melt it smooth again. Stay with it. You will have leftover filling which would be very tasty on pancakes or inside crepes.
This is worth making but does require some previous cooking and baking experience but if you want to expand your talents, this is a great recipe to use for that purpose.

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Thanks for the great recipe. Straightforward and tastes great!

I love cooking in metric as it's so much easier than fooling around with the old customary measures. I just wish you'd done it all in metric (i.e. using mL instead of cups, and why are the walnuts weighed in ounces?.

Please keep up the metric recipes. Hopefully the naysayers will eventually try metric and see why so many professional chefs and cooks use metric.

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I am a recent culinary school grad. I had to make this my last year for a final. They are not easy. If the cake is not done right it will not roll and it will break apart. I understand the need for the exact measurement grams provide; still it was a surprise to see it on the food network.
If you are going to attempt this, it would be wise to invest in a scale with the conversion. You will save yourself a great headache in the end. Also, I would suggest that unless you are either lucky or are very good in the kitchen, that you try this after the holiday and have it ready for next year. I passed the test,but was saddened by my fellow students who did not practice at home before the final. Some cakes came out dry, cracked, fell apart during the rolling, oozed filling and the decorating abilities were ...just sad; trying to make it better by shaking on confectioners sugar for "fresh snow" doesn't fool anyone.
It is too late this year for most folks, but buy a scale and try it during the year and you will be the hit of the party come next year. I know this suggestion will anger some folks and I am sorry that anyone take offense to this suggestion. I only pass this on because I have seen first hand the tears and the frusrations of so many and only a handful of us who practiced actually did pass. No one passed this fnal who did not practice the technique. many did not even manage to get the cake to roll successfully let alone frost it to look like a log. The type of "log" most looked like were not at all appealing.
Best of luck! this is truly a great cake if completed properly.

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So I came here to get the recipe and what did I get- grams instead of what I wanted of tbs, tsp etc. I do not want it in grams, it needs to be my way. Matter of fact I do not even want to bake it and waste my time, I just want to eat it. I do not want it old either, so do not try to ship it to me I want it fresh. I also do not want it by an amateur I want it made by Bobby Flay. I do no want to pay for it, I want it free. I do not want to wait, I want it now! If I do not get my way I will never eat again and will protest outside of Food network studios until they go out of business!!

Seriously- this type of childlike attitude that I have read about grams and people thinking they are entitled to everything is just as ridiculous as hearing it from my 4 year old twin boys- but they are 4! This is what is wrong with our country! DO SOME WORK! Stop wanting EVERYTHING your way or NO WAY! You should even be lucky that they post recipes so you can copy a group of genius at work.

Thank you Food Network and Bobby Flay for sharing your recipe!
The rest of you gram whiners- Be Thankful!!!

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Ok....whatEVER on the froup of whiners. The conversions took me about , hmmm maybe 3-5 minutes to do. Yeah, liquids and solids, and powders all convert differently. Not a big deal, people! It was FABULOUS tasting ,btw.
Ingredients
Walnut Biscuit:
? 5 eggs, separated, room temperature
? ? cup granulated sugar
? 2 Tbsp granulated maple sugar
? 1 cup cake flour, sifted
? 3 ounces toasted walnuts, finely chopped
Directions
Pastry Cream
? 4 large egg yolks
? 7 Tbsp cornstarch
? 3 Tbsp sugar, plus 3/8 cup sugar
? 3 ? Tbsp maple syrup
? 2 tablespoons whiskey (recommended: Jack Daniels
? 1/2 vanilla bean, scraped
? 2 cups milk
? 2 Tbsp butter
? 1/2 teaspoons salt
? 1/4 teaspoon maple extract
? 1 cup heavy cream
Buttercream:
? ? cup + 1 Tbsp sugar
? 3 large egg yolks
? 1 whole egg
? 1 to 2 tablespoons whisky (recommended: Jack Daniels
? 1/4 teaspoon maple extract
? 12 ounces butter, room temperature
Sugared Cranberries:
? 1 cup sugar
? 1 cinnamon stick
? 2 cups cranberries (cannot have been frozen
? Candied walnuts, store-bought
? Candied orange peel, store-bought
Maple Tuiles
? 1 cup butter, at room temperature
? 1 cup maple syrup
? 1/2 vanilla bean, scraped
? 1/2 teaspoon salt
? 9 egg whites
? 1 ? cups all-purpose flour
? Luster dust, optional

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Obviously most of you don't own a scale or are too lazy to use one. If it's the latter then you should try going out to eat, that should eliminate all that tedious prep work and cooking that's involved in preparing a meal at home.

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Hey Phillip! You think we should all stop whining! How about providing us with your conversions? I was all ready to make this recipe, but had no Idea how complex gram conversions are. There is no way that I am going to add that headache to my already hectic holiday schedule. Good luck to anyone who wants to try, but I'm out!