ALMOND SPONGE SHEET
3 egg yolks
1/2 cup granulated sugar
1 medium orange, grated rind & juice
3/4 cup almonds, blanched & ground
1 . with 3 tbsp granulated
1 . sugar
1/4 tsp almond extract
1/2 cup cake flour
3 egg whites
3 tbsp granulated sugar
1 confectioner's sugar, in a
1 . sifter
MERINGUE BASE
3 large egg whites
1 pinch salt
1/4 tsp cream of tartar, scant
1 1/3 cup granulated sugar
FILLING BASE
12 oz semisweet baker's chocolate
1 . melted with 1/3 cup
1 . strong coffee
1 tbsp vanilla extract
3 tbsp dark jamaican rum
4 tbsp butter, unsalted, softened
FILLING
4 tbsp butter, unsalted, softened
DECORATION
3 tbsp unsweetened cocoa, in a tea
1 . strainer
1 confectioner's sugar, in a
1 . sifter
SPUN CARAMEL VEIL
1 cup granulated sugar
3 tbsp white corn syrup
Directions
SPECIAL EQUIPMENT SUGGESTED
A jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour
for the pan; an electric blender or food processor for the aImonds; a
table-model electric mixer for the meringue; a pastry bag with
3/8-inch tube opening and a separate tube with l/8-inch opening, for
the mushrooms; a buttered and floured no-stick pas try sheet for the
mushrooms; a serving board to hold the log plenty of wax paper; an
oiled broom handle suspended between 2 chair backs and newspapers on
the floor, for the caramel. ** For the directions, please see part #2
**
Servings: 10 servings
A Buche De Noel -- French Yule Log Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; French
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into history, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these early recipes were just simple pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to academics is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Much later, in Roman times a roman called Apicius compiled a few documents which described recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, a very modern way of dining. He also informs us how the Roman cooks made use of many herbs, including a few that will be familiar to modern chefs such as basil, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from the Middle-East, including spices like coriander, basil and rosemary. These new culinary innovations created an explosion in manuscripts on food, the majority of which still exist in private collections. Over the succeeding few hundred years, the rich and powerful families of Europe tried to serve the most extravagent banquests, and as a result the best chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery publications are increasing in popularity as a result of increased literacy, people having increased spare time and having more disposable income. The TV revolution brings us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this A Buche De Noel French Yule Log Cake recipe.
