Categories: Cakes, Entertain 
      Yield: 2 servings 
  
           -BUTTERCREAM 
      6 lg Egg yolks 
    1/3 c  Firmly packed dark brown 
           -sugar 
      2 tb All purpose flour 
  1 1/2 c  Half and half 
      8 oz Imported white chocolate 
           -(such as Lindt), chopped 
  1 1/2 ts Grated orange peel 
           -CAKE 
  1 1/2 c  Toasted sliced almonds 
      2 tb Unbleached all purpose 
           -flour 
      6 lg Eggs, separated 
     10 tb Firmly packed dark brown 
           -sugar 
      1 ts Grated orange peel 
    1/2 ts Vanilla extract 
    1/2 ts Cream of tartar 
    1/8 ts Salt 
           Powered sugar 
      1 c  (2 sticks) unsalted 
           -butter, room temperature 
      1 tb Grand Marnier or other 
           -orange liqueur 
           Pine twigs 
           Candied Cranberries (see 
           -recipe below) or fresh 
           -currants 
  
   The buche de Noel, or Christmas log, was created in the late 
  nineteenth century by Parisian pastry chefs, who were inspired by the 
  real logs that burned on hearths throughout the night on Christmas 
  Eve. Our version can be decorated with Candied Cranberries or fresh 
  currants. Enjoy with a glass of orange liqueur or Sauternes. 
   
   8 Servings 
   
   FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to 
  blend well. Bring half and half to simmer in heavy medium saucepan. 
  Slowly whisk hot half and half into egg mixture. Return egg mixture 
  to same saucepan and cook until mixture boils and thickens, whisking 
  constantly. Transfer mixture to medium bowl. Add chocolate and orange 
  peel and stir until mixture is smooth. Press plastic wrap onto 
  surface f pastry cream to prevent skin from orming. Cool completely. 
  (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room 
  temperature before continuing.) 
   
   ===contined====