When is a Birch Tree Not a Tree? - When it's a Bûche... de Noël that is.

OK, we are finally at the finish... 5 previous posts and 98 pictures later.... Whew!!!!!

Normally I make this for Christmas Dinner, but things have been so crazy this year that it was delayed. Not to mention there were PLENTY of treats and sweets floating around at Christmas time. So this was moved to the celebration of the New Calendar Year. And why not, it has been snowing outside off and on since the 29th so it's quite fitting in it's frosty appeal.

Granted, there are no mushrooms "blooming" right now and Birch trees are very seldom, if ever, found in Fir forests.... at least not here in the Pacific Northwest. But hey, it's a cake and its delectable and festive. I don't think anyone is gonna bother calling me on it, cause their mouths are either full of meringue mushrooms, or big bites of rum laced chocolate genoise-esque cake filled with white chocolate mousse... ;) Yeah, it does sound good doesn't it?

I cannot take all the credit for this Bûche de Noël. I had originally seen this in a Martha Stewart magazine back in 2001... Normally I resist being a Martha zombie, (Cause I REALLY don't know where the heck she finds the time for all these projects she does) but I did purchase the magazine, because I had always wanted to make a Bûche for Yule. There are a lot of steps and it takes a little planning, but it was such a success that it has become a traditional Christmas favorite. I have made one every year since then. Well, except for last year (Christmas '08) due to my traveling fiasco and lack of time. I leave out the accompanying Almond truffles that the recipe originally called for though... I think it's a little too much... ;) HA HA

So let's get the ball, or rather, log rollin by revisiting a recipe from the past.... 7 Minute Frosting... Cause in all honesty, what could POSSIBLY be better than a White Chocolate Mouse filled Rum soaked Chocolate Log covered in 7 Minute Marshmallow-y goodness? Yeah, I got nothin.

7 Minute Frosting

1/2 Cup plus 4 tsp Granulated Sugar; Divided
2 tsp light corn syrup
4 tsp TB water
2 Large Egg Whites
1/8 tsp Cream of Tarter
1/2 tsp Vanilla Extract

In a small saucepan, combine 1/2 cup Sugar, Corn Syrup and Water and boil over low heat and cook until they syrup reaches 232 degrees.

Meanwhile, in a grease free bowl, begin whisking or beating the Egg Whites with the Cream of Tartar until soft peaks form; then sprinkle in the remaining 4 tsp Sugar while continuing to beat until firm peaks form (this take about 3 minutes) then mix or fold in the vanilla.

Remove the syrup from the flame

and slowly pour it into the meringue, in a steady stream while continuing to beat the meringue on medium speed; being careful not to hit the whisk or beater with the syrup cause it will fling little shards of sugar into your frosting.

Once the syrup is completely added (do not scrape the pan) continue beating until the meringue (frosting) cools down; somewhere between 5 - 10 minutes (7 Minutes on average).

The frosting should be thick and shiny, very Marshmallow-y.

Bûche de Noël Assembly

Remove the Bûche from refrigerator, unwrap it and trim the ends of the roll, with a serrated knife, cutting on the bias. (I cut one side smaller than the other)

Place the larger cut piece, cut-side up, on the log, to form a branch.

If desired, use the other cut end for a second branch. (personally, I look at it as a treat for the chef... So I eat it while I am decorating.... One delicious bite after another)

Transfer the log to a serving platter and slide strips of folded waxed paper under the log to protect the cake plate from the 7 minute frosting, cause it's REALLY gooey and will make a big mess.

Coat with Seven Minute Frosting using an offset spatula, working back and forth to create more of a Birch bark texture.

(After this the cake can no longer be refrigerated due to the high humidity)

Carefully remove the waxed paper.

Decorate with the Coconut Shavings to simulate birch bark.

Add Sugared Rosemary Sprigs to represent fallen fir boughs.

Place Meringue Mushrooms here and there for that forest floor look.

If you like, dust the whole ensemble lightly with confectioners' sugar for freshly fallen snow.

Pretty darned cool lookin, huh? :)


Mangia!!
~~

Fungus Chocolatus Meringus - Meringue Mushrooms

Back when I was assisting my brother with my niece's Birthday cake, I made Swiss Butter Creme. In the post, I promised I would be revisiting the Swiss Meringue to form Mushrooms for a Buche de Noel that I had intended on making for Christmas dinner. Sadly, I didn't get to make it due to time constraints. Never the less, I simply moved my Buche to New Years Day.... Better late than never I always say.

So here you have it. Meringue Mushrooms, made with Swiss Meringue and painted with Bittersweet and White Chocolates... All in preparations for the Buche de Noel that shall ring in the New Year. But don't let the lack of a Buche stop you from enjoying the wonders of Swiss Meringue. No, No, No, my friends. Swiss meringue can be dropped onto sheets by the spoonful or piped into fingers, dried the same way, and then dipped in the chocolate of your choice. Stir in come coconut and make traditional macaroons.

Meringue Mushrooms

1/2 cup egg whites, at room temperature
1 cup sugar
a pinch cream of tartar
1/2 tsp vanilla or hazelnut extract
1 tsp Dutched Cocoa Powder - optional - plus more for dusting
2 tsp Natural Cocoa Powder
2 oz Bittersweet chocolate, finely chopped
3 oz White chocolate, finely chopped
optional - Confectioners' Sugar for dusting


Place water in the bottom of a medium saucepan and place over medium heat to bring it to a simmer.

Combine egg whites, sugar, and cream of tartar in the heatproof bowl, and place over saucepan.

Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes.

Test by rubbing between your fingers to ensure you cannot feel any sugar granules. (You do not have to cook this to 160 degrees as for the Swiss Butter Creme because it will be baked in the oven for 1 hour and will be fully cooked)

Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes.

Add vanilla, and mix until combined.

Preheat oven to 200 degrees and line a couple of baking sheets with parchment paper; set aside.

Divide the Swiss meringue between 3 small bowls; setting 1 aside. (for White button Mushrooms)

Fold 1 tsp of Dutched Cocoa into the second portion, (think Italian Brown/Cremini mushroom color)

and fold 2 tsp of Natural Cocoa into the third portion. (this gives a more Porcini color)

Now that you have 3 different colors of Mushrooms.

Place each portion in an 18-inch pastry bag fitted with a large round 1/2-inch tip.

Pipe domes, 1/2 inch to 2 inches in diameter, onto parchment lined baking sheets.

Smooth the tops with a wet finger.

Pipe 'stems' onto baking sheets, making one to go with each "cap."

Bake in upper and lower thirds of oven, switching positions of sheets at 30 minutes, for 1 hour.
Reduce the oven temperature to 175 degrees and continue baking, switching the position of the sheets after 20 minutes until meringues are completely dry to the touch but not browned, about 45 to 60 minutes more.

Melt bittersweet chocolate, stirring occasionally, in a small heatproof bowl over a pan of simmering water or in the microwave in a small ceramic or glass bowl.

Using a small offset spatula, spread bottoms of caps with a thin layer of dark chocolate, and let set.

Melt white chocolate in another heatproof bowl set over a pan of simmering water or in the microwave in a ceramic or glass bowl.

Let cool until thickened, and spread over the dark chocolate.

To make gills, use a toothpick to draw lines from center to edge of caps allowing the dark chocolate to show through the white, and let set.

Using a paring knife, make a small hole in center of underside of each coated cap.

Dip the pointed end of each stem in remaining white chocolate.

Insert into a hole; let set, then store in airtight containers in a cool, dry place up to 1 week.

Now sit back and enjoy the most delicious mushrooms ever! If using for cake decor, dust some of the mushroom caps with more cocoa powder or confectioners' sugar, if you like.

Mangia!!
~~