Stump De Noël

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

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
Christmas
Vegetarian

Ingredients

Method