Black Sesame Buche De Noel Recipes

Steps:

• Put the cake on a slightly larger lazy Susan or cardboard cake plate.
• Frost the top of the cake: Mix approximately three-quarters of the dulce de leche with 1/4 cup of the vanilla frosting; transfer to a piping bag fitted with a large round tip (this will be your darker frosting). Mix the remaining dulce de leche with the remaining 3/4 cup vanilla frosting; transfer to a piping bag fitted with a large round tip (this will be your lighter frosting).
• Starting in the center of the cake, pipe concentric circles of the darker frosting out to about a 2-inch circle. Using a small offset spatula, spread out the frosting to about a 3-inch circle.
• With the lighter frosting, pipe concentric circles around the 3-inch circle, leaving about a 1-inch margin around the edge of the cake. Using a clean offset spatula, smooth the lighter frosting to the edge of the cake, so the entire top of the cake is covered. Smooth everything with a clean offset spatula.
• Line the point of a cake comb with the center of the cake and slowly rotate the cake to create concentric tree rings. When the lines of the circle meet, gently lift the comb (if you don't have a cake comb, this effect can be recreated using the tines of a fork).
• Make the chocolate bark: Line a baking sheet with a silicone baking mat and set aside.
• Separately melt the dark and milk chocolates over a double boiler or in the microwave. Pour the dark chocolate over the prepared baking sheet, using an offset spatula to spread to the width of the baking sheet but not smoothing out the chocolate. Drizzle the melted milk chocolate on top. Using the edge of a small offset spatula or a butter knife, make vertical lines and swirls running through the chocolate to create the look of tree bark. Be sure to apply various levels of pressure as the offset spatula is pulled through the chocolate to create a textured look. Let cool at room temperature until firmly set, at least 30 minutes.
• Break the chocolate into large vertical pieces of varying heights to form pieces of bark. Use these pieces to cover the sides of the cake.
• Make the berry mushrooms: Roll 1/2-inch pieces of marzipan between your fingers into stem shapes, making them wider at the base so they can stand upright. Place a stem inside the hollow of each raspberry and strawberry, using a skewer to secure the marzipan to the fruit if needed and to secure them down into the cake. Make mushrooms of various sizes and shapes to give a more natural effect and use the mushrooms to decorate the tops and sides of the cake, pressing gently to adhere the marzipan to the surface.
• Make the pistachio moss and marshmallow stones: Put the pistachios in a mini food processor and add approximately 8 drops each of the green and yellow food coloring. Pulse the food processor to chop the pistachios to a coarse grind the texture of moss. Adjust the food coloring as needed to achieve the desired color. Spoon the moss around the cake plate alongside the bottom of the cake.
• Mix the mini marshmallows and cocoa in a small bowl. Rough up the marshmallows between your fingers to create texture, shaking off the excess cocoa powder. Add the stones to the base of the cake on the pistachio moss.
• Using a fine-mesh strainer, shake confectioners' sugar over the top of the cake, creating a snowy effect.

Steps:

• To make the buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
• Turn the genoise layer over and peel away the paper. Invert onto a fresh piece of paper. Spread the layer with half the buttercream. Use the paper to help you roll the cake into a tight cylinder Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve the remaining buttercream for the outside of the buche.
• To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electric mixer and beat with the paddle attachment on low speed until the sugar is almost absorbed. Add the remaining 1 cup sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary; the marzipan in the bowl will still appear crumbly. Transfer the marzipan to a work surface and knead until smooth.
• To make marzipan mushrooms: Roll 1/3 of the marzipan into a 6-inch long cylinder and cut into 1-inch lengths. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms. Smudge with cocoa powder. To make holly leaves: Knead green color into 1/2 the remaining marzipan and roll it into a long cylinder. Flatten with the back of a spoon, then loosen it from the surface with a spatula. Cut into diamonds to make leaves, or use a cutter.
• To make holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls.
• To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with the points of a pair of scissors.
• Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on the buche about 2/3 across the top. Cover the buche with the reserved buttercream, making sure to curve around the protruding stump. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the marzipan. Sprinkle the platter and buche sparingly with confectioners' sugar "snow."
• Storage: Keep at cool room temperature. Cover leftovers loosely and keep at room temperature.
• Set rack in the middle of the oven and preheat to 400 degrees.
• Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
• Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume.
• While the eggs are whipping, stir together the flour, cornstarch, and cocoa.
• Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another 1/3 of the flour mixture and finally with the remainder.
• Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes, or until well risen, deep and firm to the touch. (Make sure the cake doesn't overbake and become too dry, or it will be hard to roll.)
• Use a small paring knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.
• Storage: Wrap in plastic wrap and refrigerate for several days, or double-wrap and freeze for up to a month.

Steps:

• Line a baking sheet with parchment paper and set it aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the black sesame paste, butter, vanilla, cinnamon and salt and beat on medium speed until smooth and creamy, 1 to 2 minutes. Stop the mixer, scrape down the sides with a rubber spatula, add the powdered sugar, and turn the mixer back on to low speed to incorporate. Once you're reasonably confident that powdered sugar won't fly everywhere you can increase the speed to medium and continue mixing, scraping down the sides of the bowl as needed, until everything is combined and you have a soft dough. Roll 1-inch balls of the dough until very smooth and place them on the parchment paper. Freeze for 20 minutes.
• In a small bowl or mug, combine the chocolate and coconut oil and microwave in 30-second increments, stirring after each, until smooth and melted. Alternatively, you can melt the chocolate in a mixing bowl set over a small pot of barely simmering water, stirring until just melted. Working one at a time, pick up the frozen balls by poking the tops with a toothpick or wooden skewer and then dip them into the chocolate about 3/4 of the way, leaving the top exposed. Scrape excess chocolate off the bottom, transfer back to the baking sheet, take the toothpick out and then smooth over the hole with a knife. Sprinkle with flaky salt and black and white sesame seeds, if desired. Allow the chocolate to set before serving. Store in an airtight container in the fridge for up to 1 week.

Steps:

• Preheat oven to 400 degrees. Lightly grease a 12-by-15-inch sheetcake or jelly-roll pan and line it with aluminum foil or baking parchment, leaving an overhang of about an inch on each end. Grease and lightly flour the foil or paper.
• Toast hazelnuts in oven until they turn dark brown, about 7 minutes. If nuts are unblanched rub in a towel to remove skin. Let nuts cool; then grind until fine in a processor with 1/4 cup sugar.
• In bowl of an electric mixer, beat 6 egg yolks with remaining 1/3 cup sugar until pale and stiff, about 5 minutes.
• In a clean, dry copper bowl or the bowl of an electric mixer - or using a hand-held electric beater -whip 7 egg whites slowly until they start to foam. Increase speed to medium. When they are opaque white, add salt and beat at medium speed until stiff white peaks form, about 3 minutes.
• Alternately fold the sifted flour, nuts and half the whites into yolks. The batter will be thick. When all components are incorporated, fold in remaining whites. Remove 1 cup of the mixture and stir the melted butter into it. Fold into the batter.
• Spread batter on prepared sheetcake or jelly-roll pan with a spatula, spreading evenly to corners and along sides; try not to deflate batter. Bake 5 to 6 minutes, until cake just springs back when pressed. It is better to underbake it slightly.
• Remove cake from pan using the overhanging piece of foil or paper. Set on a counter or rack. Turn over onto another baking sheet and carefully peel off foil or paper. Turn over again onto a clean sheet of foil, and cover with towel. With an electric mixer whip the yolks at medium speed until pale, thick and creamy, about 5 minutes.
• In a small saucepan, stir together sugar and water. Boil until you can form a soft ball with a bit of syrup dropped from a spoon into a bowl of cold water; it should register 242 degrees on a candy thermometer. This takes 3 to 4 minutes after the syrup comes to a boil. With mixer running, slowly pour the syrup in a thin stream into the center of the yolks. Beat at slow to medium speed until mixture is cool, about 10 minutes.
• With mixer still running, slowly add the softened butter to the yolks and beat at low speed until completely smooth, about 5 minutes. If even after 5 minutes the cream still has small lumps, remove about a half-cup to a bowl and beat it over hot water until it is smooth; return to the mixer bowl and all of the cream should become smooth, with the consistency of creamed butter. (You can repeat this process several times.) Increase speed to medium and continue beating 10 minutes, until butter cream billows like whipped cream and shows large air holes when a spoon is run through it.
• Beat in dissolved coffee.
• To assemble buche, use a spatula to spread butter cream over the cake. The cream layer should be less than 1/4 inch thick. Crumble all but 3 marrons glaces over the butter cream. Using the foil as a support, roll up the cake by the long end to form a log shape. Trim ends.
• To decorate, place a ruler over length of the log and sift confectioners' sugar over log. Remove ruler and arrange slices of reserved marrons glaces down the length. Transfer to a serving platter. Buche is best left at room temperature and served within 3 to 4 hours, but it can be refrigerated for a day.

Steps:

• Make the chocolate sponge cake: Preheat the oven to 350°F (180°C). Grease a roll cake baking pan or 18 x 13-inch (45 x 33 cm) baking sheet with nonstick spray and line with parchment paper.
• In a large bowl, whisk together the egg yolks and 3 tablespoons of sugar until the sugar is dissolved.
• Whisk in the milk, vegetable oil, and vanilla until smooth. Sift in the flour, cocoa powder, and cornstarch and whisk until smooth.
• In a large bowl with an electric hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until frothy, about 2 minutes. Add the cream of tartar and whip on medium-low speed for 2 minutes, then gradually add the remaining ½ cup (100 G) superfine sugar. Whip on medium-high speed until stiff peaks form, another 2-3 minutes.
• Fold the egg white mixture into the egg yolk mixture until just combined, taking care not to overmix.
• Spread the batter evenly on the prepared pan. Bake for 12-15 minutes, until fluffy and the cake springs back when gently pressed.
• Drape a kitchen towel over the cake and set a wire rack on top. Carefully invert the cake onto the rack, peel back the parchment from the bottom, and let cool for 10 minutes. Carefully roll the cake into a log with the towel inside and allow to cool completely.
• While the cake cools, make the chocolate hazelnut buttercream: In a large bowl, beat the butter and powdered sugar with an electric hand mixer on low speed until combined. Increase the speed to high and whip for 2-3 minutes, until light and fluffy.
• Reduce the speed to low and add the milk, vanilla, and salt. Whip again for 2-3 minutes until well incorporated and the buttercream is light, bright white, and fluffy.
• Fold in the chocolate-hazelnut spread with a rubber spatula. Cover with a kitchen towel or place wrap and set aside at room temperature.
• Make the ganache: Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate. Stir until the chocolate is melted. Refrigerate the ganache for at least 30 minutes to firm.
• Make the meringue mushrooms: Reduce the oven temperature to 200°F (93°C). Line a baking sheet with parchment paper.
• In a medium bowl, beat the egg whites and cream of tartar with an electric hand mixer until soft peaks form, about 3 minutes.
• Gradually add the sugar and whip until dissolved and stiff peaks form, about 2 minutes more. The mixture should be glossy, shiny, and very stiff.
• Transfer the mixture to a piping bag fitted with a medium round tip. Pipe half of the meringue onto the prepared baking sheet in ½-1 inch (2.54 cm) wide circles resembling mushroom caps. Use your fingers to gently press down any peaks. Pipe the remaining meringue into ½-1 inch (2.54 cm) long stems. Dust the mushrooms with cocoa powder.
• Bake for 1½-2 hours, until the mushrooms are completely dried and hard to the touch. Turn off the oven and leave the mushrooms dry out in the oven for at least 30 minutes, or up to overnight. The mushrooms can be made 1-2 days ahead.
• Assemble the mushrooms: Dip the flat sides of the mushroom caps in the melted chocolate and attach the mushroom stems. Stand the mushrooms upright and let dry, 30-45 minutes.
• Make the sugared cranberries and rosemary: Line a baking sheet with parchment paper and top with a wire rack.
• In a small saucepan, combine 1 cup (200 G) sugar and the water. Bring to a boil, whisking to dissolve the sugar. Drop the cranberries into the syrup and stir to coat, then remove with a slotted spoon and transfer to one side of the wire rack. Let cool for at least 1 hour, until no longer sticky, then sprinkle cranberries with ¼ cup (25 G) sugar. Set aside.
• Bring the remaining syrup to a boil. Add the rosemary sprigs and stir to coat, then remove with a slotted spoon and transfer to the other side of the wire rack. Let cool for at least 1 hour, then sprinkle rosemary with the remaining ¼ cup (25 G) sugar. Set aside.
• Assemble the bûche de noël: Unroll the sponge cake.
• Spread 2 cups (230 G) of the chocolate-hazelnut buttercream. evenly over the cake, leaving a 1-inch (2.54 cm) border around all sides.
• Starting from one end, using the towel to help guide the rolling, roll the cake into a tight spiral. Place the cake, seam-side down, in the refrigerator to set, at least 30 minutes, or up to overnight.
• Unwrap the cake log from the towel and set on a serving platter.
• Remove the ganache from the fridge and transfer to a piping bag fitted with a medium star tip.
• Trim 2½ inches (6 cm) ( off one end of the cake log and attach to the center of the log with 2 tablespoons of the ganache to resemble a stump.
• Cover the entire log, starting at one end and piping lengthwise, with ganache.
• Arrange the sugared rosemary and cranberries and meringue mushrooms around the log. Dust with powdered sugar to resemble snow.
• The cake will keep in the refrigerator, covered, for up to 3 days.
• Slice and serve.
• Enjoy!

Steps:

• Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.
• Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.
• Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.
• Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.
• For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 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 thick and pale. 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.

Steps:

• Preheat oven to 375 degrees.
• Put the eggs, egg yolks and sugar in a mixing bowl. Set the bowl over a pot of boiling water. Beat the eggs and sugar together until the sugar dissolves. This will result in a cake with a finer texture. Remove the bowl from the heat.
• With a mixer at high speed, beat for 15 minutes until the mixture is very pale.
• Sift the flour, and fold into the egg mixture. Stop mixing as soon as all ingredients are well blended.
• Line an 11-inch-by-16-inch jellyroll pan with wax paper, and butter and flour the paper. Spread the mixture over the wax paper. Place on a baking sheet and bake for 10 to 12 minutes, or until the cake shrinks slightly from the sides of the pan.
• When it is done, remove the cake from the baking sheet and turn it upside down onto a flat surface that has been covered with wax paper or parchment. Cover the cake with a damp cloth and let it cool. This will keep it flexible enough to roll.
• To make the dessert syrup, combine the corn syrup, Grand Marnier and water. Mix thoroughly.
• To make the butter cream, simmer the sugar with the water in a small saucepan until it reaches 250 degrees on a kitchen thermometer.
• Meanwhile, beat the egg yolks at medium speed in a mixing bowl. Then add the boiling sugar little by little. Continue beating until the mixture is cool, about three to five minutes.
• Add the butter and continue to whip the mixture at low speed for seven minutes. Then add Grand Marnier.
• With a pastry brush, brush the dessert syrup on the side of the cake to which the paper was attached. Spread three-quarter of the butter cream over the surface of the cake. Roll the cake very tightly and refrigerate for one hour.
• To decorate, cut two one-inch slices off one end of the cake. Place them on the log to simulate two sawed-off branches. With a pastry bag fitted with a star-shaped nozzle, cover the top of the log with the reserved butter cream. Refrigerate until ready to serve.