The Left Bank at the Weston Hotel 630 Main St., Weston, VT 802.824.5000 thewestonvt. com
R e c i p e!
Bûche de Noël
Chef Mary Pisanelli
The Left Bank at the Weston Hotel 630 Main St., Weston, VT 802.824.5000 thewestonvt. com
For Executive Pastry Chef Mary Pisanelli, the Bûche de Noël holds a special place in her heart.“ As a classically trained pastry chef, it’ s the quintessential French dessert— elegant, nostalgic, and full of tradition,” she says.“ It has become a beautiful centerpiece on holiday tables across the United States and remains one of the first desserts that comes to mind during the season— a true hallmark of the holidays.”
Vanilla Roulade
( Sponge Cake Base)
INGREDIENTS
• 3 Egg Yolks( large)
• 2 Whole Eggs( large)
• ½ cup Granulated Sugar
• 2 Egg Whites( large)
• 1 Tbsp. Granulated Sugar
• ½ cup Cake Flour
• 1 tsp. Vanilla Extract
DIRECTIONS
1. Pre-heat oven to 375 ° F.
2. Prepare the dry ingredients: Sift the cake flour and set it aside in a large bowl.
3. Prepare the pan: Lightly grease the sheet pan. Adhere the parchment paper to the sheet pan. Grease the parchment paper as well.
4. Mix the eggs: In a metal bowl, combine the egg yolks, whole eggs, and the first portion of sugar. Make sure the eggs are at room temperature.( Reserve the egg whites for later.) Using a mixer, whip until light and fluffy. Transfer it to a large bowl and set aside.
5. Whip the egg whites: Add the reserved egg whites to a clean bowl and begin whipping with a wire whisk until frothy. While whipping, gradually sprinkle in the second portion of sugar. Continue whipping until soft peaks form.
6. Fold: Gently fold the whipped egg whites into the egg mixture. Then, sift the flour over the batter in stages, folding it in carefully until just combined.
7. Bake: Pour the batter onto the prepared sheet pan and spread it evenly with a spatula. Bake for 8 – 9 minutes, until lightly golden and springy to the touch.
8. Cool: Remove from the oven and allow to cool completely before using.
Chocolate Buttercream
INGREDIENTS
• 1 cup Unsalted Butter, softened
• 1 Egg White
• 4 ½ cups( 1 lb.) Powdered Sugar, sifted
• 1 tsp. Vanilla Extract
• 1 cup Chocolate Chips
DIRECTIONS
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.
2. Add the egg white and mix until fully combined.
3. Gradually add the powdered sugar, scraping down the sides of the bowl frequently.
4. Stop the mixer and add the melted chocolate. Continue mixing until the chocolate is fully incorporated, scraping down the bowl as needed.
5. Add the vanilla extract and beat until the icing is smooth, light, and creamy.
Chocolate Glaçage
INGREDIENTS
• 1 packet Knox Unflavored Gelatin
• 1 Tbsp. Cold Water( to bloom the gelatin)
• 2 Tbsp. Bittersweet Chocolate Chips( 60 % cocoa)
• 1 / 3 cup Water
• 2 / 3 cup Granulated Sugar
• 6 Tbsp. Unsweetened Cocoa Powder
• 3 Tbsp. Heavy Cream
DIRECTIONS
1. Place the dry gelatin in a small measuring cup and add 1 Tbsp. of cold water. Stir to hydrate and let sit f or a few minutes.
2. In a small saucepan, whisk together the sugar and cocoa powder until well blended.
3. Add the water and bring to a gentle simmer over medium heat.
4. Remove from heat and add the bloomed gelatin and chocolate chips.
5. Let the mixture sit for 1 minute, then stir by hand until the chocolate is fully melted and the glaze is smooth and combined.
ASSEMBLY
Frost the cake using half of the icing, reserving the remaining half for the roulade. Using the parchment paper to assist, gently lift one edge and begin rolling the cake away from you, carefully releasing the parchment as you go. Continue rolling until fully enclosed. Wrap the roulade in parchment paper and freeze until ready to glaze.
When ready to finish, place the frozen roulade on a cooling rack set over a sheet tray. Quickly pour the glaze evenly over the roulade in one smooth motion to achieve a flawless, glossy finish. Decorate as you see fit.