Caramel-Orange Buche de Noel - egg yolks

Method

• 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 of pastry cream to prevent skin from forming.
• Cool completely.
• (Pastry cream can be prepared 1 day ahead.
• Refrigerate.
• Bring to room temperature before continuing.)
• Preheat oven to 300F.
• Butter 11x17-inch jelly roll pan.
• Line with parchment.
• Butter and flour parchment.
• Coarsely grind toasted almonds with flour in processor.
• Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted.
• Stir in orange peel and vanilla extract.
• Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form.
• Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry.
• Fold whites into yolk mixture.
• Gently fold in almond mixture.
• Spread batter evenly in prepared pan.
• Bake until toothpick inserted into center comes out clean, about 30 minutes.
• Run small sharp knife around pan sides if necessary to loosen cake.
• Slide cake on parchment onto rack.
• Cool.
• Slide cake on parchment onto work surface.
• Loosen cake from parchment using knife as aid.
• Sift powdered sugar over cake.
• Invert onto cookie sheet.
• Sprinkle with powdered sugar and invert onto another parchment sheet.
• Using electric mixer, beat butter in large bowl until light and fluffy.
• Beat in Grand Marnier.
• Add pastry cream 1/4 cup at a time, beating after each addition until just blended.
• Spread half of buttercream over cake, leaving 1/2-inch border.
• Starting at 1 long side, roll up cake jelly roll fashion.
• Arrange seam side down on parchment.
• Set aside 1/2 cup buttercream; spread remaining buttercream over cake.
• Cut 2 inches off each end of cake, cutting on diagonal.
• Transfer cake to platter.
• Attach ends to top of cake, forming branches.
• Spread reserved 1/2 cup buttercream over cake ends and seams.
• Cover and refrigerate at least 1 hour to firm buttercream.
• (Cake can be prepared 1 day ahead.
• Cover and refrigerate.
• Let cake stand at room temperature 20 minutes before serving.)
• Arrange pine twigs on cake and on platter.
• Garnish with cranberries.
• Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves.
• Transfer to top of double boiler.
• Add cranberries.
• Cover berry mixture and place over simmering water.
• Cook 45 minutes, stirring occasionally.
• Remove from over water.
• Let cranberry mixture stand at room temperature overnight.
• Place remaining 1/2 cup sugar on plate.
• Drain cranberries well.
• Add to sugar and turn to coat.
• Let dry at least 30 minutes.
• (Can be prepared 3 days ahead.
• Cover and refrigerate.)