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60 Ratings
5 star values:
16
4 star values:
17
3 star values:
20
2 star values:
4
1 star values:
3
Back to Orange-Walnut Buche de Noel
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Orange-Walnut Buche de Noel
Credit:
Sang An
Recipe Summary
Yield: Makes 1 twelve-inch log
Ingredients
Ingredient Checklist
Vegetable oil cooking spray
2 tablespoons all-purpose flour, plus more for pan
1 1/2 cups toasted walnuts
6 large eggs, separated, room temperature
10 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Confectioners’ sugar, for dusting
Orange Mascarpone Filling
Chocolate Bark
Fig-and-Marzipan Acorns
Tuile Leaves
Gallery
Orange-Walnut Buche de Noel
Credit:
Sang An
Recipe Summary
Yield: Makes 1 twelve-inch log
Gallery
Orange-Walnut Buche de Noel
Credit:
Sang An
Orange-Walnut Buche de Noel
Credit:
Sang An
Orange-Walnut Buche de Noel
Recipe Summary
Yield: Makes 1 twelve-inch log
Recipe Summary
Yield: Makes 1 twelve-inch log
Yield: Makes 1 twelve-inch log
Makes 1 twelve-inch log
Ingredients
Ingredients
- Vegetable oil cooking spray
- 2 tablespoons all-purpose flour, plus more for pan
- 1 1/2 cups toasted walnuts
- 6 large eggs, separated, room temperature
- 10 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Confectioners’ sugar, for dusting
- Orange Mascarpone Filling
- Chocolate Bark
- Fig-and-Marzipan Acorns
- Tuile Leaves
Directions
Preheat oven to 300 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper. Spray and flour parchment, tapping off excess; set aside. In a food processor, pulse walnuts and flour until coarsely ground; set aside.
In the bowl of an electric mixer, whisk egg yolks with 5 tablespoons sugar until thick and pale. Beat in vanilla. In a clean mixing bowl fitted with a clean whisk, beat egg whites with salt until soft peaks form. Gradually add remaining 5 tablespoons sugar, beating until stiff (but not dry) glossy peaks form. Fold egg whites into yolk mixture in 3 equal batches, and add walnut mixture with last batch.
Spread batter evenly on prepared baking sheet. Bake until top is golden and springs back when touched, about 30 minutes. Run a small, sharp knife around edges of cake; invert cake onto a clean kitchen towel dusted with confectioners’ sugar. Peel off parchment paper. Starting at a short side, gently roll the cake into a log, incorporating towel. Transfer to a wire rack, and let cool completely, about 1 hour.
Reserve 1 1/2 cups mascarpone filling. Unroll cake and spread remaining filling on top, leaving a 1/2-inch border on all sides. Carefully reroll cake (without towel). Arrange, seam-side down, on a parchment-lined baking sheet. Using a serrated knife, trim ends of log. Spread reserved filling over log. Working quickly, arrange chocolate bark all over log, overlapping pieces slightly. Refrigerate until firm, at least 1 hour. Garnish with acorns and leaves, if desired; dust with confectioners’ sugar before serving.
Reviews
Add Rating & Review
60 Ratings
5 star values:
16
4 star values:
17
3 star values:
20
2 star values:
4
1 star values:
3
Reviews
Add Rating & Review
60 Ratings
5 star values:
16
4 star values:
17
3 star values:
20
2 star values:
4
1 star values:
3
Add Rating & Review
60 Ratings
5 star values:
16
4 star values:
17
3 star values:
20
2 star values:
4
1 star values:
3
60 Ratings
5 star values:
16
4 star values:
17
3 star values:
20
2 star values:
4
1 star values:
3
60 Ratings
5 star values:
16
4 star values:
17
3 star values:
20
2 star values:
4
1 star values:
3
- 5 star values:
- 16
- 4 star values:
- 17
- 3 star values:
- 20
- 2 star values:
- 4
- 1 star values:
- 3
All Reviews for Orange-Walnut Buche de Noel
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Orange-Walnut Buche de Noel
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
