Caramel-Orange Buche De Noel

-BUTTERCREAM -sugar 6 lg Egg yolks 1 ts Grated orange peel

1/3 c Firmly packed dark brown 1/2 ts Vanilla extract

-sugar 1/2 ts Cream of tartar 2 tb All purpose flour 1/8 ts Salt

1 1/2 c Half and half Powered sugar

8 oz Imported white chocolate 1 c (2 sticks) unsalted

-(such as Lindt), chopped -butter, room temperature 1 1/2 ts Grated orange peel 1 tb Grand Marnier or other

-CAKE -orange liqueur 1 1/2 c Toasted sliced almonds Pine twigs

2 tb Unbleached all purpose Candied Cranberries (see

-flour -recipe below) or fresh 6 lg Eggs, separated -currants

10 tb Firmly packed dark brown

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.) ===contined==== -----