Serious Eats: Recipes
Chocolate and Salted Caramel Bûche de Nöel
Notes:
- Make sure you sift the cake flour before measuring it.
- I used a 17 1/4- by 11 1/2-inch jelly roll pan for this recipe, but anything in that approximate size will work.
- If you don't have a pastry tip, fill the zipper-lock bag with meringue, then snip off a little less than 1/4-inch from the corner. Proceed with recipe.
- About the buttercream: The meringue has to be cool before you can start adding the butter, one piece at a time. If the butter melts upon contact, keep whipping the meringue until it's cooled further before adding more. As an extra precaution, have a large ice bath ready—should the buttercream turn soupy, simply dip the bottom of the mixing bowl in the ice bath for 30 to 60 seconds, then continue beating in butter.
