Name: Stump De Noël
Yield: Yield: 24 servings
Cuisine: United States
Ingredients: 4 teaspoons pure vanilla extract; 4 ounces good-quality dark chocolate (60 to 72%), melted and cooled; 2 tablespoons instant espresso powder; 12 ounces good-quality dark chocolate (60 to 72%), melted and cooled; 12 large eggs, at room temperature, separated; 2 cups (4 sticks) unsalted butter, at room temperature; ¼ teaspoon cream of tartar; ¼ teaspoon salt; ¼ cup dark unsweetened cocoa powder (like Valrhona), sifted; 1 cup all-purpose flour; 12 malted milk ball candies, crushed; ¼ cup malted milk powder; 1½ cups sugar; 1⅓ cups sugar; 5 large egg whites, at room temperature; 1 teaspoon pure vanilla extract; 6 tablespoons (¼ stick) unsalted butter, melted and cooled

Preparation info

Yield:
24
servings

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

The stump de Noël, a Christmas holiday Pièce de Résistance, is the baked interpretation of the infamous Bûche de Noël, ubiquitous in France. Our stump is every bit as alluring as a classic bûche, though we played with a few of the elements to make it more distinctly Baked. Our stump is an allusion to our fondness for woodland creatures, and it can be iced and finished to reflect the dinner: tongue-in-cheek, realistic, or slightly menacing. Traditionally, the bûche consists of a springy yell