Christmas Log: Buche De Noel
Author/Submitted by: Best Loved Foods of Christmas, Pillsbury, undated booklet
eggs (about 5 medium)
Pillsbury's Best All Purpose Flour*,
Funsten's Nuts or candied cherries for
Chocolate Butter Cream:
eggs or 6 egg yolks
BAKE at 350 degrees for 18 to 22 minutes. SERVES 10 to 12 minutes.
Beat eggs until foamy. Gradually add sugar, salt and vanilla. Continue
beating until very thick and ivory colored. Do not underbeat.
Fold in flour, one-fourth at a time. Fold gently but thoroughly after each
addition. Pour into 15 1/2 x 10 1/2 x 1-inch jelly roll pan, well greased on
the bottom, lined with waxed paper, then greased again. Bake in moderate
oven (350 degrees) 18 to 22 minutes. Turn out immediately on towel sprinkled
with confectioners' sugar. Remove paper. Roll in towel, starting from
15-inch side; cool. Unroll and spread Chocolate Butter Cream down center.
Bring 15-inch sides together so they just meet. Place seam-side down on
serving plate; chill. Cover with Chocolate Frosting. Draw tines of fork
lengthwise through frosting to resemble bark. If desired, garnish with
candied cherries or Funsten's Nuts.
*For use with Pillsbury's Best Self-Rising Flour, omit salt.
Chocolate Butter Cream: Combine sugar and cornstarch in saucepan. Add eggs
or egg yolks. Beat until light and fluffy. Stir in milk; cook over medium
heat stirring constantly, until thick. Remove from heat. Blend in melted
chocolate; mix well. Cool to lukewarm. Blend in well-creamed butter and
vanilla. Chill thoroughly.
**Pronounced Bysh Duh No-el
From Pillsbury's European Recipe Service-A Cake from France