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
Experts have traced the existance of recipes far back into the distant past, in truth as far back as ancient Egypt, and possibly even further than that. Having said that, mostly, these old cookbooks were just primitive pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to academics are a few ancient tablets in the Sumerian language describing 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 `exhilarated, wonderful and blissful`. During Roman times 25BC a roman called Apicius created a few documents which described recipes cooked by the Romans. He tells us how the roman meals were divided into appetizers, main meal and dessert, something we still use today. He also describes how the Roman cooks made use of a good variety of spices, including a few that will be familiar to modern cooks like thyme, fennel and parsley. Closer to modern times, there were two books which appeared in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian food that is familiar to us all today, but rather recipes for the types of meals on the tables of the nobility of the period. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, such as parsley, basil and rosemary. The introduction of these new foods and spices led to an explosion in recipe publications, most of which still exist in private libraries. By the arrival of the 1900s, cookery books are starting to become popular mostly as a result of higher levels of literacy, more free time and having more disposable income. Like it or not, the introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this A Buche De Noel French Yule Log Cake recipe.
