BUCHE DE NOEL RECIPE | ALLRECIPES
Provided by: TYRARACHELE
Categories: Cake Roll Recipes
Total time: 1 hours 30 minutes
Prep time: 45 minutes
Cook time: 15 minutes
Yield: 1 buche de Noel
|2 cups heavy cream|
|½ cup confectioners’ sugar|
|½ cup unsweetened cocoa powder|
|1 teaspoon vanilla extract|
|6 egg yolks|
|½ cup white sugar|
|⅓ cup unsweetened cocoa powder|
|1 ½ teaspoons vanilla extract|
|⅛ teaspoon salt|
|6 egg whites|
|¼ cup white sugar|
|confectioners’ sugar for dusting|
- Preheat oven to 375 degrees F (190 degrees C). Line a 10×15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
- In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until pale in color, light and frothy. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
- Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners’ sugar before serving.
Calories 275.6 calories, CarbohydrateContent 27.6 g, CholesterolContent 156.8 mg, FatContent 17.7 g, FiberContent 2 g, ProteinContent 5.1 g, SaturatedFatContent 10.4 g, SodiumContent 72.4 mg, SugarContent 22.9 g
SALTED BUTTER AND CHOCOLATE CHUNK SHORTBREAD RECIPE | BON APPÉTIT
Provided by: Alison Roman
|1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces|
|½ cup granulated sugar|
|¼ cup (packed) light brown sugar|
|1 teaspoon vanilla extract|
|2¼ cups all-purpose flour|
|6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)|
|1 large egg, beaten to blend|
|Demerara sugar (for rolling)|
|Flaky sea salt|
- Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
- Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
- Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼” in diameter. Chill until firm, about 2 hours.
- Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got ’em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).
- Slice each log into ½”-thick rounds. Arrange on prepared baking sheet about 1″ apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.
Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.
GOLDEN GRAHAMS™ S’MORES RECIPE – BETTYCROCKER.COM
Provided by: Betty Crocker Kitchens
Total time: 1 hours 25 minutes
Prep time: 25 minutes
|8 cups Golden Grahams™ cereal|
|1 bag (10 oz) miniature marshmallows (5 1/2 cups)|
|1 1/2 cups milk chocolate chips (9 oz)|
|5 tablespoons butter or margarine|
|1/4 cup sugar|
|1 tablespoon water|
|1 teaspoon vanilla|
- Grease 13×9-inch pan with butter. Measure cereal into large bowl.
- Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
- Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
Calories 180 , CarbohydrateContent 31 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Bar, SodiumContent 140 mg, SugarContent 19 g, TransFatContent 0 g
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