Bunch of Buche

We started the Buche at around 12:00. We finished the Buche at 5:00pm. Now you should know that my mother and I are masters at this so that was two people, working well and quickly together.

The good news is, since my mom was here, I was able to take lots of pictures. although sometimes I thought she was going to kind a gun if I didn't stop taking pictures and do whatever time sensitive things was necessary. Because let's be clear-this is no ordinary cake.

I have taken pictures of many parts of it. First is her very worn and very awesome cookbook which I have told her if she goes before me-I expect that it will be willed to me. Unlike "mastering the art of French cooking" by Julia child, this book is for people who want to cook with all the complexity of the French chef. Great illustrations on things. Like how to carve a Saddle of Hare. I KNOW you have been wanting to know how to do that. Seriously, great cookbook on authentic french cooking done the way they do it-not edited for American capabilities or tastes. Things have changed since Julia Child wrote her book. We are able to get authentic ingredients and we crave authentic cuisine.

The title is "Modern French Culinary Art: by Henri-Paul Pellaprat. I'm not sure if it is still in print because I suspect not too many people are into the real art of French cooking. It's circa 1966.

At any rate, as you can see by the pictures, it is well worn, and like me, my mother makes notes. A cookbook is a study plan or a guide - not just something to look at. Although I must laugh, as I page through it-the bookmarks are of a variety of items. One is a report card for me from my junior year in college! Still in the envelope. Never straying form the its mark for the last 30 years.

So what makes this cake so difficult yet so delightful? well let's begin:

(I have to apologize, the pictures are in reverse order. I keep forgetting this blog puts the pictures in the opposite order that you request them. takes too long to download to do it again-just go from the bottom up).

First, the eggs MUST be warm. We put them in a hot water bath for about 15 minutes (in their shells). then we warmed the bowl with warm water, then we sat the warm bowl and the warmed eggs in a bath of hot water. You see in the pictures the eggs at the beginning and then the beautiful pale yellow fluffy eggs in the next picture. that is just eggs and sugar. Oh-the sugar is superfine so you have to put it in the blender first to make it very fine. You must also add the vanilla at the same time as the sugar. to wait till after will make the cake fall. (yes, 1 1/2 teaspoons of vanilla at the wrong time will make the cake fail).

This is all the leavening in the cake. No baking powder, no baking soda-nothing else. Just the warm eggs beat until they quadruple in volume. Once you have the eggs and sugar to the right volume you slowly add the flour (sifted BEFORE measuring-not the recipe says "1 cup of sifted cake flour". If it said "1 cup of cake flour sifted" then you would have measured before sifting. but it says sifted cake flour, so you measure AFTER sifting).

OK, now we have the flour in -by tablespoons. Some of it will remain--that's OK. You don't beat too much. You take the mixing bowl from the mixer and continue to mix the flour in by hand VERY GENTLY as the eggs can fall at any moment with any slightly rough handling. so you meticulously pick out all the little flour lumps that remain and disperse them in the batter and gently fold them.

Now you take melted butter that has been allowed to cool and settle. Being Very careful not to get any of the sediment, you take teaspoonfuls of the butter and drizzle it on the batter and ever so gently fold it in. This is the most tedious but crucial part. Very slowly, very little at a time.

Once that is complete, you are ready for the pan. A parchment lined jelly roll pan-commercial grade (thick).

You pour it in the pan and cook it in a moderate oven for 35 minutes. Don't open the door to see if it is done. You have to look at it through the oven window. If you think its done-ever so slowly open the oven door, touch the top-if it bounces back a little, it's done.

Upon taking it out of the oven, have a towel ready. Flip the cake and strip the parchment paper and place the cake on the towel. Sprinkle the cake with superfine sugar and roll it length wise in the towel.

Let it sit there while you make the frosting. that's the next post. Are you exhausted yet??? :). I am!

This blog only allows me five pictures per post-so the rest of the pictures for making the Buche are in the next posting. Tomorrow we will discuss the frosting. You really didn't think that would be easy after all this for the cake did you?? Serioulsy-it's french! It can't be easy.