Caramel-orange buche de noel

---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Caramel-Orange Buche De Noel
  Categories: Desserts, Fruits
       Yield: 2 servings
  
            -BUTTERCREAM                             -sugar
       6 lg Egg yolks                           1 ts Grated orange peel
     1/3 c  Firmly packed dark brown          1/2 ts Vanilla extract
            -sugar                            1/2 ts Cream of tartar
       2 tb All purpose flour                 1/8 ts Salt
   1 1/2 c  Half and half                            Powered sugar
       8 oz Imported white chocolate            1 c  (2 sticks) unsalted
            -(such as Lindt), chopped                -butter, room temperature
   1 1/2 ts Grated orange peel                  1 tb Grand Marnier or other
            -CAKE                                    -orange liqueur
   1 1/2 c  Toasted sliced almonds                   Pine twigs
       2 tb Unbleached all purpose                   Candied Cranberries (see
            -flour                                   -recipe below) or fresh
       6 lg Eggs, separated                          -currants
      10 tb Firmly packed dark brown       
  
   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====
  
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