Miniature Buche de Noel
Last weekend I decided to make a Buche de Noel. Roughly translated, that means: “Yule log”. They are VERY European and delightful to look at ( not to mention to eat). Customarily, I create at least 25 of them for the holiday’s.-However, I create the FULL-SIZE version. People love to order these to take to parties, or for their Christmas Eve or Christmas day dinners. The traditional recipe is a dark, moist chocolate sponge cake that is filled with either whipped cream, chocolate whipped cream of buttercream. This year, in keeping with my miniature blog, I decided to try tiny ones. I can’t believe I hadn’t thought of this sooner. It was SO simple to do using things that most weekend baker’s would have right at home. Although I didn’t use a sponge cake ( which requires many complicated steps including rolling the sponge up in a cocoa-dusted tea towel (Poppycock!), I have to say I didn’t miss it considering the filling and frosting were so flavorful and rich, and the pseudo-sponge was still soft and yummy. I will even go so far as to say that you could easily make each guests a cake of their own. Line them up assembly-line fashion and get your friends and family to help and it will be finished before you can sing : ” My Favorite Things” ( this rendition by Pomplamoose ( which means grapefruit-and coincidentally IS one of my favorite things-ESPECIALLY Christmas morning broiled with sugar and maraschino cherry juice) Is a fun and sweet rendition of the song. I have compiled a supplies list so that if you DO decide to make this/these for Your Christmas dinner, you can rush off to the market with your list and worry about the rest when you get home! Most people are STILL out shopping for gifts ( as I will be tomorrow). UGH! Here is the list: SUPPLIES LIST: GROCERIES
- A loaf of soft wheat, oat or other sandwich bread. I used “Arnold, Oat Bread”
- Coffee Buttercream ( recipe follows)
- Chocolate Ganache (recipe follows)
- Marzipan ( I used Odense)
- Red and green food coloring ( paste or McCormick bottled)
- Mercken’s chocolate wafers (dark chocolate)
- a small bar of white chocolate
- Confectioner’s sugar
- small butter knife
- small serrated knife, or very sharp paring knife
- double boiler or Baine Marie ( you may use a small saucepan or heatproof bowl or Pyrex cup inside of a slightly larger saucepan. Fill the larger saucepan with about an inch of water)
- small leaf cutter or leaf aspic cutter ( or Wilton holly and berries sprinkles)
- small pieces of white cardboard or small plates
- a small fork ( regular will work as well)
- small rolling pin or small cylindrical bottle or jar for rolling out the marzipan
- a cheese grater or Microplane zester
- A wire whisk
- a small and medium heatproof bowl
1 stick unsalted butter, room temp.
2- 1/2 Cups confectioner’s sugar
1 tsp vanilla
1/2 tsp Kahlua ( optional)- plus 1/2 tsp vanilla
2 Tbs Heavy cream (mixed with 1 tsp instant coffee powder mixed with 1 tsp hot water.)
- Cream the butter; Add the confectioner’s sugar and blend until smooth.
- Add the vanilla, heavy cream and coffee mixture.
- Whip 5 minutes or until desired consistency.
- Add more cream or a teaspoon of hot water a little at a time until creamy enough.
Dark Chocolate Ganache
2 Tbs. Unsalted butter
1/2-2/3 cup heavy cream
1 tsp vanilla or rum
2 Cups semi-sweet Chocolate chips
1 egg yolk
- Combine the heavy cream ,butter and vanilla or rum in a small saucepan and heat on low until steam rises up from the cream and it begins to shiver at the sides of the pan ( DO NOT let the cream come to a full boil or it will break).
- Meanwhile, combine the chocolate chips and the egg yolk in a medium heatproof bowl until evenly coated and very shiny. When the cream mixture is heated, pour it directly over the chocolate chips all at once and begin stirring with a rubber scraper, moving up to a whisk. whisk and stir quickly so that the hot cream does not cook the egg yolks. ( STIR at all time) Stir until the ganache is thick, shiny and until it does not look cloudy or soupy. If it seems to thin, add a few more chips after whipping by hand. Whip the chips into the remaining ganache quickly.
- Chill the ganache for one hour in a small covered tupperware bowl of covered dish. Bring to room temperature before using.
- * You may substitute up to 1/3 of the heavy cream with liquor (like rum). But be VERY careful when heating as liquor is flammable
- Mimi’s Attic…for me?…”Happy Hour”
- Featured in ” Where Women Cook” Autumn, 2012
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- The Vintage Motherload!
- Miniature Croissants for Easter-Marions Vintage Bakeshop
- Miniature Cinnamon Rolls and Caramel Rolls-Marion’s Vintage Bakeshop
- Miniature Buche De Noel-Marion’s Vintage Bakeshop
- Miniature Gingerbread House-Marion’s Vintage Bakeshop
- Miniature Pumpkin Pies-Marion’s Vintage Bakeshop
- Cupcake Cereal and Nostalgia
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