Bûche de Noël - Wheat Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 1 gelatin sheet
• 0.5 ounce espresso beans
• 4 ounces cold heavy cream
• 8 ounces mascarpone cheese
• 2 ounces confectioners’ sugar
• ½ teaspoon vanilla extract
• Pinch of fine sea salt
• 1 ounce unsweetened Dutch-processed cocoa powder, plus 2 tablespoons for dusting
• 2 ounces spring or filtered water
• 1 teaspoon vanilla extract
• ¼ teaspoon fine sea salt
• 2 ounces Anson Mills Artisan Fine Cloth-Bolted White Lammas Cake Flour, sifted
• 3 ounces egg yolk plus 5 ounces egg white (from 5 large eggs)
• 2 ounces plus 1.5 ounces superfine sugar
• ⅛ teaspoon cream of tartar
• for the ganache: 4 ounces heavy cream 1.25 ounces unsalted European-style butter 4 ounces good-quality semi-sweet chocolate (about 62 percent cocoa solids), chopped 2 teaspoons Cognac
• 4 ounces heavy cream
• 1.25 ounces unsalted European-style butter
• 4 ounces good-quality semi-sweet chocolate (about 62 percent cocoa solids), chopped
• 2 teaspoons Cognac
• for finishing the bûche: Meringue Mushrooms Confectioners’ sugar, for dusting
• Meringue Mushrooms
• Confectioners’ sugar, for dusting