Stump De Noël

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

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

Ingredients

Americas
United States
Dessert
Vegetarian
Christmas

Ingredients

Method