CARAMEL-ORANGE BUCHE DE NOEL

      Title: CARAMEL-ORANGE BUCHE DE NOEL
  Categories: Holiday, Cis
       Yield: 2 Servings
  
            -BUTTERCREAM
       6 lg Egg yolks
     1/3 c  Firmly packed dark brown
            -sugar
       2 tb All purpose flour
   1 1/2 c  Half and half
       8 oz Imported white chocolate
            -(such as Lindt), chopped
   1 1/2 ts Grated orange peel
            -CAKE
   1 1/2 c  Toasted sliced almonds
       2 tb Unbleached all purpose
            -flour
       6 lg Eggs, separated
      10 tb Firmly packed dark brown
            -sugar
       1 ts Grated orange peel
     1/2 ts Vanilla extract
     1/2 ts Cream of tartar
     1/8 ts Salt
            Powered sugar
       1 c  (2 sticks) unsalted
            -butter, room temperature
       1 tb Grand Marnier or other
            -orange liqueur
            Pine twigs
            Candied Cranberries (see
            -recipe below) or fresh
            -currants
  
   The buche de Noel, or Christmas log, was created in the late
   nineteenth century by Parisian pastry chefs, who were inspired by the
   real logs that burned on hearths throughout the night on Christmas
   Eve. Our version can be decorated with Candied Cranberries or fresh
   currants. Enjoy with a glass of orange liqueur or Sauternes.
   
         8    Servings
   
   FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to
   blend well. Bring half and half to simmer in heavy medium saucepan.
   Slowly whisk hot half and half into egg mixture. Return egg mixture
   to same saucepan and cook until mixture boils and thickens, whisking
   constantly. Transfer mixture to medium bowl. Add chocolate and orange
   peel and stir until mixture is smooth. Press plastic wrap onto
   surface f pastry cream to prevent skin from orming. Cool completely.
   (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room
   temperature before continuing.)
   
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