25 December 1941 - BING CROSBY DEBUTS 'WHITE CHRISTMAS' ON RADIO: During
'The Kraft Music Hall' broadcast on NBC radio, Bing Crosby sings a new composition by songwriter Irving Berlin. Crosby will record 'White
Christmas' the following year for the film 'Holiday Inn' and again in
1947. Crosby's '47 recording of the secular holiday tune will sell more
than 50 million copies, and earn all-time best-selling single status.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cherry & Chocolate Buche de Noel
Categories: Cakes, Chocolate, Fruits, Holiday, Dairy
Yield: 8 Servings
MMMMM---------------------------CAKE---------------------------------
6 lg Egg yolks; room temp
3/4 c Granulated sugar; divided
5 lg Egg whites; room temp
1/8 ts Salt
1/2 c Unsweetened cocoa powder
MMMMM----------------------KIRSCH SYRUP------------------------------
1/3 c Water
1/3 c Sugar
1 ts Kirsch
MMMMM-------------------------FILLING--------------------------------
1 ts Unflavored gelatin
1 tb Cold water
1/3 c Whole milk
1/2 Vanilla bean; split, seeds
- scraped
2 lg Egg yolks
1 tb Granulated sugar
1/2 c Heavy cream
1/2 c Pitted brandied cherries;
- drained
MMMMM-------------------------FROSTING-------------------------------
1 c Heavy cream
1 1/2 ts Confectioners' sugar
Unsweetened cocoa powder;
- for sifting
MAKE THE CAKE: Set oven @ 375ºF/190ºC.
Line a 9" X 13" rimmed baking sheet with parchment
paper. In the bowl of a standing electric mixer fitted
with whisk, beat egg yolks with 6 tablespoons of the
sugar at high speed until mixture is pale and fluffy,
and leaves a ribbon trail when whisk is lifted, about 3
minutes. Transfer to a large bowl.
Thoroughly wash and dry mixer bowl and whisk. Add egg
whites and salt to bowl and beat at moderately high
speed until soft peaks form. Gradually add the remaining
6 tablespoons of sugar and continue beating until whites
are stiff and glossy, 2 to 3 minutes.
Using a rubber spatula, stir one-fourth of the beaten
whites into yolk mixture, then fold in remaining whites
until no streaks remain. Working in 2 batches, sift
cocoa over batter and fold gently until fully
incorporated. Spread batter on prepared baking sheet in
an even layer. Bake 18 to 20 minutes, until cake feels
springy and dry; rotate pan halfway through baking.
Transfer to a rack and let cool for 30 minutes, then
unmold cake and let cool completely.
MAKE THE KIRSCH SYRUP: In a small saucepan, combine
water and sugar and bring to a boil over high heat.
Reduce heat to moderate and simmer just until sugar is
completely dissolved, about 1 minute. Remove from heat
and stir in kirsch.
MAKE THE FILLING: In a small, microwave-safe bowl,
sprinkle gelatin over water and let stand until
softened, about 5 minutes. In a small saucepan, combine
milk with vanilla bean and seeds and bring to a simmer
over moderately high heat. Meanwhile, in a medium bowl,
whisk egg yolks with sugar.
When milk comes to a simmer, discard vanilla bean. Very
slowly whisk milk into yolk mixture until thoroughly
blended. Transfer mixture to saucepan and cook over
moderately low heat, stirring constantly, until custard
is thick enough to coat the back of the spoon, about 1
to 2 minutes. Strain custard into a medium bowl and let
cool for 5 minutes, stirring occasionally.
Melt gelatin in microwave for 15 seconds; stir it into
custard and let cool. Meanwhile, whip heavy cream until
firm. Stir one-fourth of the whipped cream into custard
until incorporated, then fold in remaining whipped
cream.
ASSEMBLE AND FROST CAKE: Run the tip of a knife around
the edge of the cake. Cover with a clean sheet of
parchment and a second baking sheet and invert cake.
Remove first baking sheet and peel off parchment. Brush
kirsch syrup evenly over cake to soak; reserve any extra
syrup for another use.
Using an offset spatula, spread filling evenly over
cake. Scatter cherries over filling. Use parchment to
carefully roll cake to form a 13-inch-long log with seam
on bottom. Fold parchment over log so the ends meet.
Place a ruler against side of the cake and squeeze cake
in parchment to tighten the roll. Refrigerate for at
least 1 hour.
Just before serving, whip cream with confectioners'
sugar until firm. Place cake on a piece of parchment
paper, and frost with whipped cream. Sift cocoa powder
on top (about 2 tablespoons is enough to cover cake).
Using 2 offset spatulas, transfer cake to serving
platter. Add additional cherries or other decorations if
desired. Slice and serve.
MAKE AHEAD: The kirsch simple syrup can be made a day in
advance and stored at room temperature. The cake can be
baked and rolled a day in advance; it can be
refrigerated overnight. Frost just before serving.
By: Dominique Ansel
RECIPE FROM:
https://www.foodandwine.com
Uncle Dirty Dave's Archives
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... The human race is faced with a cruel choice: work or daytime television.
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