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Some people go all out and turn their yule logs into out-and-out winter wonderlands. Plus, nothing is there just for looks; the mushrooms are delicious. As an added bonus, the decorations are surprisingly easy. I adopted much and adapted some of this recipe from sources that I cite at the end of the post. Line baking sheets with Silpats. Whip whites on medium speed, until foamy. Add granulated sugar a Tbs at a time. Increase to med-high and beat to stiff and glossy peaks, about 5 mins. On low speed; whip 2 min. Watch this video. Cool in the turned off oven for an hour. Grab a stem, and with a serrated knife, saw its pointy tip off. Balance a cap on it. Repeat until you have as many shrooms as you need. Make a few extra, just in case. Nuke chocolate, low power, second bursts, stirring in between, until there are only a few larger unmelted pieces. Take an immersion blender to it until it bows down in tempered obedience until perfectly smooth. Set bowl in warm water. Grab a cap, swoosh it through the chocolate just to coat the bottom, and stick it back on the stem. Adjust if it seems inclined to fall over. Repeat with remaining meringues. Store airtight. Grease a 18x13x1-inch baking sheet, parchment the bottom, grease and flour. Beat yolks on high until light and fluffy, about 3 minutes. Combine cocoa and flour, sift over yolks, and mix on low. In a clean bowl, whisk whites to soft peaks. Fold whites into yolks. Spread batter evenly in sheet pan, rapping it once or twice firmly against the counter to let it know you mean business. Bake until it just begins to pull away from the sides, about 15 minutes. Cool completely on a rack. NOTE: if you come up short on yolk, crack another egg. Powdered sugar 3 oz. Powdered-sugar a piece of parchment; turn the cake on to it. Gently peel off the baked-on parchment. Bring the jam and water to a boil. Beat cream, mascarpone , sugar, and vanilla until stiff; spread over cake. Attempt to extract cherries from pie filling and leave as much of the goop as you can behind. Loads of goop will make the cake seem heavy. A bit of incidental goop is perfect. Distribute cherries. Roll the cake. Cut and place branch es , diagonally. Refrigerate until firm. Paddle the sugar, cocoa, salt, vanilla, and the least amount of milk. Be patient, and it will start to come together into a sticky mass. Beat in butter. If you feel the frosting is too thick to be spreadable, add more milk by the drop until it is. This is just enough frosting for a very thin layer. Start with the places that will need the most frosting, like the joint between the main branch and the offshoot s , and the bottom of the cake, where it meets the plate. Then, spread as thin a layer as you can over the rest of the cake. If you have leftover frosting, feel free to thicken the layer as you wish. NOTE: this is a substantial frosting. A little goes a long way. That means it will be easy for you to wrap this cake fairly securely in plastic wrap without damaging the frosting. If you do this, the cake will stay fresh for an impressive amount of time — perhaps a week. Just before serving, decorate with shrooms. Have extra to add to each plate. This content was not solicited, sponsored, or written in exchange for anything. Our recipe relies heavily on one by Lady Disdain. It almost looks like a fold. Once cooled, unrolled, filled, the cake is far more compliant when it comes to rolling. Note that in this case, you would skip the syrup. Those meringue mushrooms look like a real thing! Thumbs for you! Thanks, Angie! My roll could be much, much better. But I was very happy with how delicious it was. You did it! I seem to recall you mentioning the Buche de Noel adventure in a recent post, and then I open up your site today to see one staring back at me. Well done, my friend, well done…and just consider that cocoa high a bonus that comes along with making Buche de Noel. David Spiced recently posted… Easy Pain au Chocolat. Very cool! Mimi recently posted… Eating Australia and New Zealand. Oh my Yum, very impressive bake. I love the meringue mushrooms and the video was very instructional. We love meringues and mushrooms over this way so those alone would be a hit. Thanks for a great post Jeff! Still, there are some occasions that call for gussied up desserts — and all of these occasions are holidays. Christmas is the other big holiday where you might just might find me spiffing up a cake with something festive like these meringue mushrooms. Leave it to you to build this gorgeous cake! Sounds like you are going to have an awesome holiday with good eats! Besides, too much decorating actually puts me off — who wants to cut into something that looks like a work of art? What I stunning Yule Log Jeff! And the meringue mushrooms are simply delightful. Love this! Wow this looks perfect! I will be guilty slicing that beauty Raymund recently posted… Pork Salpicao. I have made it as well and my version only has the little mushroom meringues although the one on my blog is without. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Search for:. Skip to content. I strongly recommend that you make the meringues and the cake on different days. Maybe add a few drops of flavoring before piping them. Dip the bottoms in dark chocolate. Check your oven thermometer carefully. This may not be true of lesser-quality chocolate or chocolate chips. Read more about this here. Have you ever heard that snorting cocoa can get you high? Yes, it will be much easier — but these merengues are pretty much nothing but sugar, and coating compound is too sweet to complement them. Filling: Powdered sugar 3 oz. Mascarpone will give the filling a hint of heft and a subtle cheese flavor that will blend nicely with the cherries. Frosting: 6 oz. Serve: Just before serving, decorate with shrooms. Sicilian Fig Cookies. Polish Kolachy Like Grandma's. You should! Thanks, Mimi. Thanks, Greg. Thanks, Abbe! I totally do get you. The emphasis is on the eating! Well, thank you, but really, the decorations were minimal. I will be guilty slicing that beauty Raymund recently posted… Pork Salpicao Reply. Leave a Reply Cancel reply Your email address will not be published. Loading Comments Email Required Name Required Website.

Chocolate & Chestnut Buche de Noel – Patisserie Book Giveaway

Buche buying blow

Buche Foods announced this week that the popular chain would be joining their upcoming grocery store. Tony Vocu will continue as Manager. President of GF Buche Company. Hardware Hank is both. Tony and the rest of the hardware team do a great job and we know everyone is going to be really pleased with the changes. The store plans to increase home, hardware and paint selections, sporting goods, and farm and ranch products. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Leave a Reply Cancel reply Your email address will not be published. Leave this field empty. Change Location Find awesome listings near you! Change Location.

Buche buying blow