Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------------BUTTERCREAM--------------------------------
6 lg Egg yolks 1 1/2 c Half and half
1/3 c Firmly packed dark brown 8 oz Imported white chocolate
-sugar -(such as Lindt), chopped
2 tb All purpose flour 1 1/2 ts Grated orange peel

------------------------------------CAKE------------------------------------
1 1/2 c Toasted sliced almonds Powered sugar
2 tb Unbleached all purpose 1 c (2 sticks) unsalted
-flour -butter, room temperature
6 lg Eggs, separated 1 tb Grand Marnier or other
10 tb Firmly packed dark brown -orange liqueur
-sugar Pine twigs
1 ts Grated orange peel Candied Cranberries (see
1/2 ts Vanilla extract -recipe below) or fresh
1/2 ts Cream of tartar -currants
1/8 ts Salt

The buche de Noel, or Christmas log, was created in the late nineteenth
century by Parisian pastry chefs, who were inspired by the real logs that
burned on hearths throughout the night on Christmas Eve. Our version can be
decorated with Candied Cranberries or fresh currants. Enjoy with a glass of
orange liqueur or Sauternes.

8 Servings

FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend
well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk
hot half and half into egg mixture. Return egg mixture to same saucepan and
cook until mixture boils and thickens, whisking constantly. Transfer
mixture to medium bowl. Add chocolate and orange peel and stir until
mixture is smooth. Press plastic wrap onto surface f pastry cream to
prevent skin from orming. Cool completely. (Pastry cream can be prepared 1
day ahead. Refrigerate. Bring to room temperature before continuing.)

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