CoTT 2 House of Cards

[Headstall]

10 minutes ago, raven1 said:

I am still here.  Could not resist staying up late as everyone came back online.  I just didn't wan to miss the fun.😊

That's the danger of coming on here.  

[Headstall]

7 minutes ago, raven1 said:

Burrrr How much snow do you have now?

Only about two inches... it fell yesterday.  

[Headstall]

4 minutes ago, clochette said:

It's actually good. I'm on my own in the house dancing and singing while baking  I've done half the preps for the bûche so much that I'm considering making another one (chocolate/vanilla this time) but it would not be reasonable  

Or (this idea just popped up as I was writing) maybe I could to mini buches. I'd just have to double the proportions, it actually wouldn't be much more work and we could have more to eat during the in-between week!

That's clo... always thinking...  

[Headstall]

Happy Sunday, all...  

[Albert1434]

Is this what you are making? I have made it many times

Edited December 19, 2021 by Albert1434

[raven1]

2 minutes ago, Headstall said:

Happy Sunday, all...  

Boone???

[Headstall]

1 minute ago, raven1 said:

Boone???

Maybe... or someone you haven't met yet...  

[raven1]

3 minutes ago, Headstall said:

Maybe... or someone you haven't met yet...  

OK, just as long as you introduce him to me.  He's smoking hot!!!

[clochette]

8 minutes ago, Albert1434 said:

Is this what you are making? I have made it many times

Kind of but not really. 

This one is what we call "bûche pâtissière". It's made of a génois biscuit and butter cream which is very heavy on the stomach IMO. 

Mine is made of a génois biscuit with a crunchy chocolate praline coat and a red berries mousse with a raspberries jelly insert in the middle. Like the entremets I did for my brother's birthday in July.

Mine will look something like that https://images.app.goo.gl/mCjraXbRWoM754K88 but the jelly insert will be a bit thinner 

 

[clochette]

19 minutes ago, Headstall said:

That's clo... always thinking...  

Yeah but is it always good thinking... 🤔

[clochette]

What are your planning to cook for Christmas @Albert1434? 

[Albert1434]

No Clo its not

Spoiler

Bûche de Noël

FOR THE CAKE

Cooking spray

6 large eggs, separated

1/2 c. all-purpose flour

1/4 c. unsweetened cocoa powder

3/4 c. granulated sugar, divided

1/4 tsp. kosher salt

Powdered sugar, for sprinkling

 

FOR THE FILLING

1 1/4 c. heavy cream

1/4 c. powdered sugar

2 tsp. gelatin (optional)

1 tsp. pure vanilla extract

Pinch kosher salt

 

FOR THE FROSTING AND DECORATING

Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt. 

In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture. 

In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.

Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes. 

Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper. 

Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely. 

Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat! 

In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use. 

When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour. 

Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt. 

When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.

1/2 c. (1 stick) butter, softened

1 1/2 c. powdered sugar, plus more for garnish

5 tbsp. cocoa powder

1 tsp. pure vanilla extract

3 tbsp. heavy cream

Pinch kosher salt

Chocolate curls, for garnish

Cranberries, for garnish

Small rosemary sprigs, for garnish

 

 

[Albert1434]

11 minutes ago, clochette said:

What are your planning to cook for Christmas @Albert1434? 

I am having a friend over for Christmas dinner I think I will serve Thai.

Frist course is Bao Buns (with a chicken filling)

Second course is Tom Kha soup with shrimp

For dessert white chocolate creme Brulee

[clochette]

2 minutes ago, Albert1434 said:

No Clo its not

  Reveal hidden contents

Bûche de Noël

FOR THE CAKE

Cooking spray

6 large eggs, separated

1/2 c. all-purpose flour

1/4 c. unsweetened cocoa powder

3/4 c. granulated sugar, divided

1/4 tsp. kosher salt

Powdered sugar, for sprinkling

 

FOR THE FILLING

1 1/4 c. heavy cream

1/4 c. powdered sugar

2 tsp. gelatin (optional)

1 tsp. pure vanilla extract

Pinch kosher salt

 

FOR THE FROSTING AND DECORATING

Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt. 

In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture. 

In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.

Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes. 

Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper. 

Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely. 

Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat! 

In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use. 

When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour. 

Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt. 

When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.

1/2 c. (1 stick) butter, softened

1 1/2 c. powdered sugar, plus more for garnish

5 tbsp. cocoa powder

1 tsp. pure vanilla extract

3 tbsp. heavy cream

Pinch kosher salt

Chocolate curls, for garnish

Cranberries, for garnish

Small rosemary sprigs, for garnish

 

 

Yup it is What your recipe calls frosting is what we call a crème au beurre. Personally I don't like it, too heavy.

[raven1]

24 minutes ago, clochette said:

Kind of but not really. 

This one is what we call "bûche pâtissière". It's made of a génois biscuit and butter cream which is very heavy on the stomach IMO. 

Mine is made of a génois biscuit with a crunchy chocolate praline coat and a red berries mousse with a raspberries jelly insert in the middle. Like the entremets I did for my brother's birthday in July.

Mine will look something like that https://images.app.goo.gl/mCjraXbRWoM754K88 but the jelly insert will be a bit thinner 

 

I want some, pretty please sweet lady...or is that lady of the sweets? That looks so heavenly.  My mouth is practically a Niagara Falls.

[raven1]

13 minutes ago, Albert1434 said:

No Clo its not

  Hide contents

Bûche de Noël

FOR THE CAKE

Cooking spray

6 large eggs, separated

1/2 c. all-purpose flour

1/4 c. unsweetened cocoa powder

3/4 c. granulated sugar, divided

1/4 tsp. kosher salt

Powdered sugar, for sprinkling

 

FOR THE FILLING

1 1/4 c. heavy cream

1/4 c. powdered sugar

2 tsp. gelatin (optional)

1 tsp. pure vanilla extract

Pinch kosher salt

 

FOR THE FROSTING AND DECORATING

Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt. 

In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture. 

In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.

Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes. 

Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper. 

Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely. 

Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat! 

In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use. 

When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour. 

Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt. 

When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.

1/2 c. (1 stick) butter, softened

1 1/2 c. powdered sugar, plus more for garnish

5 tbsp. cocoa powder

1 tsp. pure vanilla extract

3 tbsp. heavy cream

Pinch kosher salt

Chocolate curls, for garnish

Cranberries, for garnish

Small rosemary sprigs, for garnish

 

 

I'll take one of those also.😊 I promise I've been a good boy.  I just sent Santa my Christmas list with desserts from Albert and Clo at the top of the list.🤞

[clochette]

7 minutes ago, raven1 said:

I want some, pretty please sweet lady...or is that lady of the sweets? That looks so heavenly.  My mouth is practically a Niagara Falls.

You're welcome to join us on the 24th  can't sent it your way or you'll receive a puddle

[raven1]

WooHoo! The next chapter of Our Christmas Songbook just posted.  Race you all to be the first to review.🐎

[raven1]

17 minutes ago, raven1 said:

WooHoo! The next chapter of Our Christmas Songbook just posted.  Race you all to be the first to review.🐎

Close, but Ivor beat me. 😢 I guess the best person won.  I'll try again tomorrow!

[dughlas]

3 hours ago, raven1 said:

Hi Albert,  I know I said I was going to bed an hour or two ago.  However, the CotT2 crew started signing back online, and I couldn't resist the temptation to join in the fun. This one is for you:

 

I am a big fan of Pentatonix and this carol. This is an arrangement done by the original group.

[dughlas]

2 hours ago, Headstall said:

I love Mitch Grassi... the tenor. He's soooo good! Well... they all are....

He is isn't he ... well yeah, all of them actually.

[dughlas]

2 hours ago, Headstall said:

Only about two inches... it fell yesterday.  

We're still talking about snow right?

[dughlas]

2 hours ago, Headstall said:

Happy Sunday, all...  

Lookin' good cowboy.

[Headstall]

4 minutes ago, dughlas said:

We're still talking about snow right?

Yes.  

[clochette]

12 minutes ago, dughlas said:

We're still talking about snow right?

I was good and didn't say anything at the time - not saying I didn't think it though - but 2 inches seemed really not much for our Gary

Edited December 19, 2021 by clochette