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Caramel-Orange Buche De Noel Part 1

cakes

6 large egg yolks
1/3 cup firmly packed dark brown sugar
2 tablespoon all purpose flour
1 1/2 cup half and half
8 oz imported white chocolate (such as l; indt), chopped
1 1/2 teaspoon grated orange peel cake
1 1/2 cup toasted sliced almonds
2 tablespoon unbleached all purpose flour
6 large eggs, separated
10 tablespoon firmly packed dark brown sugar
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 powered sugar
1 cup (2 sticks) unsalted butter, room te; mperature
1 tablespoon grand marnier or other orange lique; ur
1 pine twigs
1 candied cranberries (see recipe bel; ow) 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.) ===contined====

Yield: 2 servings

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