Gingerbread Buche de Noel

Name: Gingerbread Buche de Noel
Ingredients: 1 cup/120 grams pecan halves or pieces; 13 cup/70 grams granulated sugar; 4 tablespoons/60 grams unsalted butter, melted and cooled, more for buttering parchment; 3/4 cup/100 grams all-purpose flour; 1/4 cup/30 grams cornstarch, sifted; 3/4 teaspoon/4 grams ground cinnamon; 3/4 teaspoon/4 grams ground ginger; 1/4 teaspoon/1 gram fine sea salt; 1/4 teaspoon/1 gram black pepper; 6 large eggs; 3/4 cup/150 grams packed light brown sugar; Confectioners sugar, for dusting and rolling; 8 ounces/225 grams cream cheese, at room temperature; 8 tablespoons/115 grams unsalted butter, at room temperature; Pinch of fine sea salt; 1/2 teaspoon/3 grams ground cinnamon; 2 teaspoons/10 milliliters vanilla extract; 1/2 cup/120 milliliters egg whites (from about 4 large eggs); 1 cup/200 grams granulated sugar; 3/4 teaspoon/3 grams cream of tartar; 1 tablespoon/15 milliliters vanilla extract

21 ingredients

12 steps

Ingredients

1 cup/120 grams pecan halves or pieces
13 cup/70 grams granulated sugar
4 tablespoons/60 grams unsalted butter, melted and cooled, more for buttering parchment
3/4 cup/100 grams all-purpose flour
1/4 cup/30 grams cornstarch, sifted
3/4 teaspoon/4 grams ground cinnamon
3/4 teaspoon/4 grams ground ginger
1/4 teaspoon/1 gram fine sea salt
1/4 teaspoon/1 gram black pepper
6 large eggs
3/4 cup/150 grams packed light brown sugar
Confectioners sugar, for dusting and rolling
8 ounces/225 grams cream cheese, at room temperature
8 tablespoons/115 grams unsalted butter, at room temperature
Pinch of fine sea salt
1/2 teaspoon/3 grams ground cinnamon
2 teaspoons/10 milliliters vanilla extract
1/2 cup/120 milliliters egg whites (from about 4 large eggs)
1 cup/200 grams granulated sugar
3/4 teaspoon/3 grams cream of tartar
1 tablespoon/15 milliliters vanilla extract

Directions

1

Heat oven to 350 degrees and place a rack in center.
2

Line a baking sheet with parchment or a silicone baking mat.
3

Spread pecans on sheet and bake for 5 minutes.
4

Stir and set aside in a warm spot.
5

In a small saucepan, combine sugar and 1/4 cup/60 milliliters water.
6

Place over medium-high heat.
7

Cook sugar, washing down sides of pan if needed with a pastry brush dipped in cold water, until sugar turns a medium amber color.
8

Remove pan from heat and add nuts.
9

Stir with heatproof spatula or wooden spoon to coat nuts with syrup.
10

Spread nuts on baking sheet and cool completely.
11

(Praline can be made up to a day ahead; store in an airtight container in a cool, dry place.)
12

Finely chop 1/2 cup praline; coarsely chop the remainder.