Caramel-Orange Buche De Noel Part 1 Recipe

Name: Caramel-Orange Buche De Noel Part 1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large egg yolks; ⅓ cup brown sugar firmly packed; 2 tablespoons flour, all-purpose; 1 1/2 cups light cream (half&half); 8 ounces white chocolate chopped; 1 1/2 teaspoons orange zest grated; 1 1/2 cups almonds toasted, sliced; 2 tablespoons flour, all-purpose; 6 large eggs separated; 10 tablespoons brown sugar firmly packed; 1 teaspoon orange zest grated; 1/2 teaspoon vanilla extract; 1/2 teaspoon cream of tartar; ⅛ teaspoon salt; 1 x powdered sugar; 1 cup butter unsalted, room temperature; 1 tablespoon liqueur grand marnier or cointreau, orange flavor; 1 x candied fruit cranberries

Servings: persons

6 large egg yolks
⅓ cup brown sugar firmly packed
2 tablespoons flour, all-purpose
1 1/2 cups light cream (half&half)
8 ounces white chocolate chopped
1 1/2 teaspoons orange zest grated
1 1/2 cups almonds toasted, sliced
2 tablespoons flour, all-purpose
6 large eggs separated
10 tablespoons brown sugar firmly packed
1 teaspoon orange zest grated
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
⅛ teaspoon salt
1 x powdered sugar
1 cup butter unsalted, room temperature
1 tablespoon liqueur grand marnier or cointreau, orange flavor
1 x candied fruit cranberries

1
FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend well.
2
Bring half and half to simmer in heavy medium saucepan.
3
Slowly whisk hot half and half into egg mixture.
4
Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly.
5
Transfer mixture to medium bowl.
6
Add chocolate and orange peel and stir until mixture is smooth.
7
Press plastic wrap onto surface f pastry cream to prevent skin from orming.
8
Cool completely.
9
(Pastry cream can be prepared 1 day ahead.
10
Refrigerate.
11
Bring to room temperature before continuing.

2135

kcal

Calories

153

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 large egg yolks, ⅓ cup brown sugar firmly packed, 2 tablespoons flour, all-purpose, 1 1/2 cups light cream (half&half), and more.

Yes, Caramel-Orange Buche De Noel Part 1 falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caramel-Orange Buche De Noel Part 1

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions