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
Written recipes as a concept can be found back into history, in fact as far back into recorded history as the Egyptians, and maybe further still. Interesting though that maybe, in the main part, these early cookbooks were just basic hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are some ancient tablets in ancient Sumerian which describe 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 drinkers feel wonderful and blissful. Moving our culinary historical trip onwards, there are a couple of books from the 14th Century ; one book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are not about the curry that appears on menues today, but rather recipes for the types of food on the menus of the nobility of that time. Over the next few hundred years, the wealthy families of Wesstern Europe strove to serve the best banquets, and consequentially the best cooks and their recipe collections were much in demand. Even so, it was during the nineteenth century that cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, recipe publications are starting to become popular due to better eduction, people having more leisure time and having more money. The arrival of TV brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this A Buche De Noel French Yule Log Cake recipe.
