Bake_from_Scratch_November-December_2019

november | december 2019 50

Makes 1 bûche de Noël

Our bûche de Noël is a proper holiday
centerpiece. With a stiff buttercream fi lling and
moist syrup-soaked genoise, it can be stored in
the refrigerator a day before decorating.

¼ cup (21 grams) Dutch process cocoa
powder, plus more for dusting
¼ cup (60 grams) hot water
3 ounces (86 grams) 60% cacao bittersweet
chocolate, melted
5 large eggs (250 grams)
½ cup (100 grams) granulated sugar
2 large egg yolks (37 grams)
¾ cup (94 grams) cake fl our
½ teaspoon (1.5 grams) kosher salt
3 tablespoons (42 grams) unsalted butter,
melted
Cold Brew Simple Syrup (recipe follows)
Vanilla Bean Buttercream (recipe follows)
Chocolate Buttercream (recipe follows)
Meringue Mushrooms (recipe follows)
Garnish: ground pistachios, confectioners’ sugar

1. Preheat oven to 350°F (180°C). Spray an
   18x13-inch rimmed baking sheet with cooking
   spray; line pan with parchment paper , and spray
   pan again.


2. In a small bowl, whisk together cocoa and
   ¼ cup (60 grams) hot water until dissolved.
   Add melted chocolate, and whisk until smooth.


3. In the bowl of a stand mixer, whisk together
   eggs, granulated sugar, and egg yolks by hand.
   Place bowl over a saucepan of simmering water.
   Cook, whisking occasionally, until an instant-read
   thermometer registers 110°F (43°F), about 5
   minutes. Return bowl to stand mixer fi tted with
   the whisk attachment, and beat at high speed until
   thick and tripled in volume, about 5 minutes.


4. In a medium bowl, place about 2 cups egg
   mixture. Fold in warm chocolate mixture. Set aside.


5. In a small bowl, sift together fl our and salt. Using
   a large balloon whisk, gently fold fl our mixture into
   remaining egg mixture in two additions just until
   combined. Fold in chocolate mixture. Fold in warm
   melted butter in two additions. Using an off set
   spatula, quickly and gently spread batter evenly in
   prepared pan.


6. Bake until cake starts to pull away from sides of
   pan, 10 to 12 minutes. Loosen cake from sides of
   pan, if needed. Invert onto a tea towel dusted with
   cocoa. Gently peel off parchment. Starting with
   one long side, roll up cake and towel together. Let
   cool completely on a wire rack.


7. Carefully unroll cake, and brush with Cold

CLASSIC BÛCHE DE NOËL

Brew Simple Syrup. Spread with Vanilla Bean

Buttercream. Reroll cake without towel, and

place, seam side down, on a baking sheet,

using towel as a sling. Cover with towel, and

refrigerate until fi rm, about 1 hour.

8. Trim ends of cake fl at. Trim 3 to 4 inches
   diagonally from one end; set aside. Trim a
   ¾-inch slice from same end; set aside. Place
   large cut piece at an angle off side of cake,
   and attach with Chocolate Buttercream.
   Place small cut piece, angle cut side up, on
   top, and attach with Chocolate Buttercream.
   Spread remaining Chocolate Buttercream on
   outside of cake. Use an off set spatula to create
   detailed bark ridges. Decorate with Meringue
   Mushrooms; garnish with ground pistachios and
   confectioners’ sugar, if desired.

COLD BREW SIMPLE SYRUP

Makes about ⅔ cup

¼ cup (50 grams) granulated sugar

¼ cup (60 grams) water

¼ cup (60 grams) cold brew coff ee

1. In a small saucepan, bring sugar and ¼ cup
   (60 grams) water to a boil over medium-high
   heat, stirring occasionally, until sugar is dissolved.
   Remove from heat, and stir in coff ee. Let cool
   completely. Store in an airtight contatainer in
   the refrigerator for up to 1 week.

VANILLA BEAN BUTTERCREAM

Makes about 3 cups

3 large egg whites (90 grams), room

temperature

1 cup (200 grams) granulated sugar

1 vanilla bean, split lengthwise, seeds

scraped and reserved

1¼ cups (284 grams) unsalted butter, cubed

and softened

¼ teaspoon kosher salt

1. In the bowl of a stand mixer, whisk together
   egg whites, sugar, and reserved vanilla bean
   seeds by hand. Place bowl over a saucepan of
   simmering water. Cook, whisking occasionally,
   until an instant-read thermometer registers
   155°F (68°C) to 160°F (71°C).


2. Carefully return bowl to stand mixer fi tted
   with the whisk attachment, and beat on high
   until bowl is cool to the touch, about 8 minutes.
   Add butter, 2 tablespoons (28 grams) at a time,
   beating until combined after each addition.
   Beat in salt. Use immediately, or refrigerate

in an airtight container for up to 3 days. If

refrigerating, let stand at room temperature for

2 hours and rewhip until smooth before using.

CHOCOLATE BUTTERCREAM

Makes 2 cups

½ cup (113 grams) unsalted butter, softened

3 tablespoons (15 grams) Dutch process

cocoa powder

⅓ cup (80 grams) sour cream

2½ cups (300 grams) confectioners’ sugar

1. In the bowl of a stand mixer fi tted with the
   paddle attachment, beat butter at medium speed
   until smooth and creamy, about 2 minutes. Add
   cocoa, beating until combined. Beat in sour
   cream until smooth. Gradually add confectioners’
   sugar, beating until smooth and creamy. Use
   immediately, or refrigerate in an airtight container
   for up to 3 days. If refrigerating, let stand at room
   temperature for 2 hours before using.

MERINGUE MUSHROOMS

Makes about 24 mushrooms

2 large egg whites (60 grams)

¼ teaspoon cream of tartar

⅛ teaspoon kosher salt

½ cup (100 grams) granulated sugar

¼ cup (40 grams) dark chocolate melting

wafers, melted according to package

directions and cooled slightly

Cocoa powder, for dusting

1. Preheat oven to 275°F (140°C). Line a
   rimmed baking sheet with parchment paper.


2. In the bowl of a stand mixer fi tted with the
   whisk attachment, beat egg whites, cream of
   tartar, and salt at low speed until foamy. With
   mixer on high speed, add sugar in a slow, steady
   stream. Beat until stiff peaks form.


3. Place meringue in a large piping bag
   fi tted with a ½-inch round tip. Holding tip
   perpendicular to parchment paper, pipe half of
   meringue as mushroom tops, ¾ to 1¼ inches
   across. (Use a wet fi nger to press down any
   points.) With remaining meringue, pipe stems
   as large kisses with ½-inch wide base. (It is OK
   if the kisses don’t have smooth tips.)


4. Bake until meringues look dry and have started
   to brown slightly, 30 to 40 minutes. Let cool
   completely.


5. Using a wooden pick, poke a small hole in bottom
   of each mushroom top. Dip or brush melted
   chocolate on bottom of each mushroom top, and
   insert pointed stem end. Let stand until chocolate
   is set, about 5 minutes. Lightly dust with cocoa
   before serving. Best served the same day.