Gameplan: Up to a Month Ahead: Bake the genoise, double-wrap
with plastic wrap, and freeze; Or, bake the genoise several days
ahead, wrap in plastic wrap, and refrigerate. 3 Days ahead: Make
the marzipan and mold the decorations
2 Days Ahead: Make the Filling
1 Day Ahead: Decorate the cake
For filling: Bring milk to boil in medium saucepan over medium
heat. Whisk yolks and sugar in small bowl until well blended;
whisk in flour. Whisk hot milk into egg mixture. Return to same
saucepan. Whisk over medium heat until custard thickens and
boils, about 1 1/2 minutes. Transfer to processor; cool to room
temperature, about 1 hour. Add marzipan; process until smooth,
about 1 minute. Blend in butter 1 piece at a time, then both
extracts. Cover and refrigerate filling at least 4 hours or up to 2
days.
For frosting: Bring cream and butter to boil in medium saucepan
over medium-high heat, stirring to melt butter. Remove from heat.
Add both chocolates; whisk until melted. Transfer to medium bowl.
Let cool at room temperature until thick enough to spread, about 1
hour.
Starting 1 inch in from each end of cake, cut on diagonal to
remove one 3-inch-long piece of cake from each end. Attach 1
cake piece at sides of cake near each end. Spread frosting over
top and sides of cake and pieces. Using tines of fork, draw
concentric circles on cake ends to resemble tree rings. Draw fork
along length of cake to form bark design. Garnish with Marzipan
Decorations.
Originally Submitted
12/9/2007
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