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Caramel-Orange Buche De Noel

Caramel-Orange Buche De Noel recipe image
This elegant Caramel-Orange Buche de Noel is the perfect centerpiece for a holiday feast. The recipe features a tender, almond-studded sponge cake infused with bright orange zest, rolled around a luxurious filling of whipped buttercream enriched with Grand Marnier. A glossy caramel glaze coats the exterior, mimicking the bark of a rustic log, while candied cranberries or fresh currants add a pop of color and tartness. It balances the richness of white chocolate and brown sugar with the refreshing citrus notes, creating a sophisticated dessert that feels indulgent yet festive. Ideal for Christmas dinner or New Year's celebrations, this show-stopping treat brings together classic French pastry techniques with warm, home-style flavors that everyone will love.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 505.4
Dietary: Vegetarian
Description
This elegant Caramel-Orange Buche de Noel is the perfect centerpiece for a holiday feast. The recipe features a tender, almond-studded sponge cake infused with bright orange zest, rolled around a luxurious filling of whipped buttercream enriched with Grand Marnier. A glossy caramel glaze coats the exterior, mimicking the bark of a rustic log, while candied cranberries or fresh currants add a pop of color and tartness. It balances the richness of white chocolate and brown sugar with the refreshing citrus notes, creating a sophisticated dessert that feels indulgent yet festive. Ideal for Christmas dinner or New Year's celebrations, this show-stopping treat brings together classic French pastry techniques with warm, home-style flavors that everyone will love.
Ingredients
  • 6 lg Egg yolks
  • 1/3 cup Firmly packed dark brown
Directions
  1. 1
    Preheat oven to 375ðF (190ðC). Line a 10x15-inch jelly roll pan with parchment paper.
  2. 2
    Toast sliced almonds in a dry skillet until golden, then grind with flour in a food processor until fine.
  3. 3
    Separate eggs. Beat egg whites with cream of tartar and salt until stiff peaks form.
  4. 4
    In a separate bowl, beat egg yolks with brown sugar until thick and pale.
  5. 5
    Gently fold the almond-flour mixture into the yolk mixture, then fold in the beaten egg whites.
  6. 6
    Spread batter evenly into the prepared pan and bake for 15-18 minutes until springy to the touch.
  7. 7
    While cake bakes, melt white chocolate and mix with softened butter, Grand Marnier, and orange zest for the frosting.
  8. 8
    Roll the warm cake out onto a towel dusted with powdered sugar, then roll up and cool completely.
  9. 9
    Unroll cake, spread with white chocolate frosting, and re-roll tightly.
  10. 10
    Place cake seam-side down on a serving platter. Spread remaining frosting over the log.
  11. 11
    Use a fork to create ridges in the frosting to resemble tree bark.
  12. 12
    Make caramel by boiling sugar, water, and a little brown sugar until amber, then carefully add cream.
  13. 13
    Drizzle cooled caramel over the cake and decorate with candied cranberries or pine twigs.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 505.4kcal
% Daily Value *
Total Fat 40.1g62%
Saturated Fat 11.1g56%
Cholesterol 1620.0mg540%
Sodium 87.5mg4%
Total Carbohydrate 10.0g4%
Dietary Fiber 0.4g2%
Sugars 5.5g
Protein 24.5g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: buche de noel, christmas log, holiday dessert, orange cake, caramel glaze, white chocolate, almond sponge, rolled cake, grand marnier, christmas baking, french pastry, festive treat, orange zest, brown sugar, vegetarian dessert, winter dessert
Read it online: https://www.chefs-mate.com/recipe/caramel-orange-buche-de-noel/