- Food Processor: Essential for preparing dough and filling ingredients efficiently.
- Stand Mixer: Useful for mixing various components of recipes that require consistent effort.
- Silicone Baking Mats: Non-stick surface to line baking pans, facilitating easy cleanup.
- Pastry Brush: For uniformly applying egg wash or glazes on pastry components.
- Offset Spatula: Ideal for spreading filling evenly across dough surfaces without tearing them.
- Rolling Pin: Necessary for rolling out pie crusts and other dough elements to the desired thickness.
- Pastry Bag with Tips: Essential for decorating the Bûche de Noël's surface, adding a professional touch.
- Wire Cooling Rack: Useful for cooling various components of the buche without sticking or developing moisture on the bottom.
- Dough Sheeter: Helpful if planning to make multiple batches of dough, particularly large ones like those required for a Bûche de Noël.
- Measuring Cups and Spoons Set (10-piece): Essential tools for accurate ingredient measurement in baking.
- Digital Kitchen Scale: For precise measurements, especially useful when making dough or filling components that require exact portions.
2 cups pecans, toasted, cooled
1/4 cup all purpose flour
6 large eggs, separated
1/2 teaspoon salt
1/4 cup plus 1/3 cup sugar
2 tablespoons bourbon
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
1 1/4 cups sugar
1/3 cup water
1 1/4 cups heavy whipping cream
1/2 cup (1 stick) unsalted butter
2 tablespoons bourbon
1/2 teaspoon salt
12 ounces bittersweet or semisweet chocolate, chopped
Fresh bay leaves or lemon leaves
Powdered sugar (for sprinkling)
6 large bananas, sliced (optional)
2 pints butter pecan or pecan praline ice cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About