International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Sparkling Fruit Coolers






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > cakes > bouche de noel
For the cake: 1 1/4 cups cake flour 1 teaspoon baking powder 1/2 teaspoon salt 7 large eggs -- separated 1 cup sugar 1 teaspoon vanilla extract 3 tablespoons confectioner's sugar 1/2 teaspoon ground cinnamon For the filling and frosting: 21 ounces bittersweet chocolate -- such as Lindt 1 1/2 cups creme fraiche or heavy cream -- non pasteurized 1/2 cup chestnut puree Preheat the oven to 375F. Line a 17 x 11 x 1-inch jelly roll pan with parchment paper. Brush it with melted butter, and dust it with flour. Prepare the cake: Sift the flour, baking powder and salt together onto a sheet of parchment paper. Beat the egg yolks and 3/4 cup of the sugar with the whisk attachment in an electric mixer until the mixture is thick and lemon colored. Add the dry ingredients at low speed, mixing until just incorporated. Add the vanilla, mix quickly and thoroughly, and set aside (the batter will be quite thick). In a separate bowl, whisk the egg whites with a pinch of salt until they form soft points. Add the remaining 1/4 cup of sugar and whisk until the egg whites are glossy and form points that stand up but are not too stiff. Fold one-fourth of the egg whites into the cake batter until they are incorporated, then fold in the remaining egg whites, working quickly. They should be incorporated into the batter, but do not overmix it. Spread the batter in the prepared pan, and bake until the cake is golden and your finger makes a slight indentation in the top of the cake when you press it, 8 to 10 minutes. While the cake is baking, sift the confectioner's sugar over a clean kitchen towel. Remove the cake from the oven, and immediately invert it onto the sugar-dusted towel. Peel the parchment paper from the cake, and starting from one long side, gently roll the cake up in the towel. Allow it to cool for 30 minutes. Make the frosting: Melt the chocolate and the cream together in a medium-sized, heavy saucepan over medium heat. Shake the pan occasionally, and when the chocolate has completely melted, whisk the mixture so it is completely combined. Let it cool to room temperature, so it is thick enough to spread. Transfer 3/4 cup of the chocolate mixture to a small bowl, and whisk in the chestnut puree. Season with vanilla if you like. When the cake has cooled, unroll it and trim off the edges so it is perfectly even, reserving the trimmings. Spread the filling evenly over the cake to within about 1/8-inch from the edges, and roll the cake back up. Roll the trimmings into spirals, and affix these to the sides of the cake with any leftover filling (usually two "knots" are sufficient!). Using the frosting, generously frost the cake, including the knots and the ends. Let the cake rest for about 15 minutes, then decorate it, first with the tines of a fork, then with the decorations of your choice. Let sit for at least 8 hours and up to 24 before servings. NOTES : This is a simple recipe for a wonderful bouche de Noel. The cake is a bit heartier than the typical genoise, which suits my taste, and the hint of cinnamon gives it an aromatic layer of flavor. You may change and adjust flavorings, drizzle the cake with a rum or a sugar syrup flavored with vanilla after it's cooled, or do any number of things to make it your own.

Bouche de Noel


SUBMITTED BY
list all recipes for CAKES (268)
list all French recipes (182)
list all recipes by ALZELT (7)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Photo
(posted November 2, 2004)

For the
cake:
1 1/4 cups
cake flour
1 teaspoon
baking powder
1/2 teaspoon
salt
7 large
eggs -- separated
1 cup
sugar
1 teaspoon
vanilla extract
3 tablespoons confectioner's
sugar
1/2 teaspoon ground
cinnamon
For the filling and
frosting:
21 ounces bittersweet
chocolate -- such as Lindt
1 1/2 cups creme fraiche or
heavy cream -- non pasteurized

1/2 cup
chestnut puree

Preheat the oven to 375F.

Line a 17 x 11 x 1-inch
jelly roll pan with parchment paper. Brush it with melted butter, and dust it with flour.

Prepare the
cake:
Sift the flour,
baking powder and salt together onto a sheet of parchment paper. Beat the egg yolks and 3/4 cup of the sugar with the whisk attachment in an electric mixer until the mixture is thick and lemon colored. Add the dry ingredients at low speed, mixing until just incorporated. Add the vanilla, mix quickly and thoroughly, and set aside (the batter will be quite thick).

In a separate bowl,
whisk the egg whites with a pinch of salt until they form soft points. Add the remaining 1/4 cup of sugar and whisk until the egg whites are glossy and form points that stand up but are not too stiff. Fold one-fourth of the egg whites into the cake batter until they are incorporated, then fold in the remaining egg whites, working quickly. They should be incorporated into the batter, but do not overmix it.

Spread the
batter in the prepared pan, and bake until the cake is golden and your finger makes a slight indentation in the top of the cake when you press it, 8 to 10 minutes. While the cake is baking, sift the confectioner's sugar over a clean kitchen towel. Remove the cake from the oven, and immediately invert it onto the sugar-dusted towel. Peel the parchment paper from the cake, and starting from one long side, gently roll the cake up in the towel. Allow it to cool for 30 minutes.

Make the
frosting:
Melt the chocolate and the cream together in a medium-sized, heavy saucepan over medium heat. Shake the pan occasionally, and when the chocolate has completely melted, whisk the mixture so it is completely combined. Let it cool to room
temperature, so it is thick enough to spread. Transfer 3/4 cup of the chocolate mixture to a small bowl, and whisk in the chestnut puree. Season with vanilla if you like.

When the
cake has cooled, unroll it and trim off the edges so it is perfectly even, reserving the trimmings. Spread the filling evenly over the cake to within about 1/8-inch from the edges, and roll the cake back up. Roll the trimmings into spirals, and affix these to the sides of the cake with any leftover filling (usually two "knots" are sufficient!).

Using the
frosting, generously frost the cake, including the knots and the ends. Let the cake rest for about 15 minutes, then decorate it, first with the tines of a fork, then with the decorations of your choice. Let sit for at least 8 hours and up to 24 before servings.

NOTES : This is a
simple recipe for a wonderful bouche de Noel. The cake
is a bit heartier than the typical genoise, which suits my taste, and the hint of
cinnamon gives it an
aromatic layer of flavor. You may change and adjust flavorings, drizzle the cake with a rum or a sugar syrup flavored with vanilla after it's cooled, or do any number of things to make it your own.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2017 SimpleSolutions Corporation. All Rights Reserved.