Le Journal

The New York Knicks have gotten off to a sluggish start but may soon have the Dallas Mavericks to thank for a big trade.

Trainer Abel Sanchez weighed in about his thoughts on the recently announced fight between Jake Paul and Anthony Joshua and he explains why Paul might’ve put himself in harms way even in spite of all the money he’s due to earn in this matchup. “Jake Paul has done something that few people have been able to accomplish and that is to garner the attention of the fan that’s not really a boxing fan, that’s really just a spectacle fan,” Sanchez said. “But you’ve got to give him credit, he’s got a great gig, he’s making a lot of money. “I think this time he’s taken a little bigger step than he should have. AJ is not only an Olympian but he’s a world champion, has fought the best and Jake got beat by [Tommy] Fury, so he’s not that good a fighter against the real fighters so I see him getting hurt. “I’m not going to say he’s going to get hurt but he’s going to get hit and he’s going to get hit like he’s never been hit before. He may get knocked out because he’s a good boxer — for his level — Anthony’s on a different, different level.” Obviously it’s not a novel take or anything, as many expect Joshua to essentially obliterate Paul the moment he feels ready.

In each step of this You Can Do This series about making a bûche de Noël from scratch, we’ve walked you through the steps for baking (and then rolling) the perfect vanilla chiffon cake, whipping up the easiest buttercream, and piping cute little decorative meringue mushrooms. And now comes the fun part — putting it all together into a yule log. Frosting the outside of the rolled-up cake with buttercream can be done up to one day ahead of serving. Let the frosted cake chill until the buttercream has hardened (about 1 hour) and then you can wrap it tightly with plastic wrap and keep it refrigerated until about an hour before serving. Don’t put the meringue mushrooms on the cake until you are almost ready to serve it, otherwise they will lose their crunch.  Bûche de Noël with Nutella Buttercream and Meringue Mushrooms Serves 8 to 10 people Ingredients: 1 bûche de Noël cake, rolled and cooled for 45 minutes1 batch Nutella buttercream¼ cup (75g) Nutella 1 batch meringue mushrooms½ cup shelled, roasted pistachios, finely chopped Instructions: Step 1: Make the filling: Transfer 1 cup (200g) of the Nutella buttercream to a medium bowl. Add the ¼ cup (75g) of Nutella and stir thoroughly to combine.  Step 2: Carefully unroll the cake. Use a pastry brush to brush away any excess confectioner’s sugar. Don’t worry if the cake has a slight curl to it. With the short facing you, drop big blobs of the filling evenly over the cake. Use an offset spatula to spread the filling evenly, leaving a ½-inch border around the long edges. Put a tad more frosting on the short end closest to you (that’s the center of the spiral). Carefully roll the cake up into a fairly tight, even cylinder.  Step 3: Carefully place the cake seam side down in the center of a serving platter or board. Spread the remaining buttercream over the top and sides of the cake. Use an offset spatula to drag lengthwise marks in the frosting to resemble tree bark.  Dina Ávila is a photographer living in Portland, Oregon.

This easy buttercream recipe is a little bit of a cheat — it doesn’t require separating eggs, candy-thermometer-monitored sugar syrups, or complex steps. You just beat confectioner’s sugar into whipped butter and then add Nutella and melted dark chocolate. Cream makes the frosting silky smooth while amaretto liqueur amps up the nuttiness. You can make it up to two days ahead and it spreads like a dream — try it on cupcakes or a layer cake! Nutella Buttercream Recipe Makes about 3 cups, enough for filling and frosting a  bûche de Noël  Ingredients: 3.5 ounces finely chopped bittersweet chocolate (¾ cup)14 tablespoons (200 grams) unsalted butter, room temperature1 ¾ cup (200 grams) confectioner’s sugar ½ cup (145 grams) Nutella hazelnut chocolate spread ½ cup heavy cream 2 tablespoons amaretto liqueur (such as Amaretto di Saronno)   Instructions: Step 1: Put the chocolate in a small microwave-safe bowl and microwave on high in 30 second bursts, stirring between bursts, until smooth, about 1 ½ minutes. Let the chocolate stand until warm, but not hot, to the touch, about 10 minutes.  Step 2: Meanwhile, whip the butter in a stand mixer or with a hand held mixer on medium high speed until light, 2 minutes. Sift the confectioner’s sugar into the bowl and beat on low speed until combined, 2 minutes.  Step 3: Add the Nutella and melted chocolate and beat on high speed until light, 3 minutes.  Step 4: Add the cream and whip on medium high speed until fluffy, 2 minutes. Add the amaretto and stir to combine. Use within 1 hour or store in an airtight container in the refrigerator for up to 3 days. Allow the buttercream to return to room temperature before using.   Dina Ávila is a photographer living in Portland, Oregon.

Luis Angel Alania Estrella was placed under arrest but stressed to officers, while in custody, that his customer needed their order.