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Catholic Recipe: Buche de Noel

    INGREDIENTS

  • 1/2 teaspoon salt
  • 4 eggs
  • 3/4 cup sugar
  • 2 Tablespoons breakfast cocoa (not instant)
  • 1 teaspoon vanilla
  • 3/4 cup pancake mix
  • confectioners' (powdered) sugar
  • 1 cup whipping cream
  • 1/2 cup extra fine (instant) sugar
  • Mocha Butter Cream (see recipe)
  • Details

  • Serves: 12
  • Yield: 1 log
  • Prep Time: 4 hours
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

Also Called: Christmas Log

The Buche de Noel is a French tradition that has spread to many countries. This is also known as the "Christmas log."

DIRECTIONS

Grease bottom and sides of jelly roll pan, 10 x 15 x 1 inches; line with wax paper; grease paper thoroughly. Add salt to eggs; beat until thick and lemon-colored. Combine sugar and cocoa; add gradually to eggs, beating well after each addition. Stir in vanilla and pancake mix; beat until smooth (batter is quite thin).

Spread evenly in pan; bake at 400° for 12 minutes.

Sprinkle dry tea towel generously with confectioners' sugar. Loosen edges of cake; turn out on towel; peel off wax paper; roll cake up in towel; let stand 20 minutes. Meanwhile, whip cream with fine sugar.

Unroll cake; spread thinly with some of the Mocha Butter Cream; then with whipped cream; roll up.

Frost with remaining Mocha Butter Cream (see recipe); mark with spatula to resemble bark. Cut off a thin slice; reroll to resemble stumps of cut-off branches; place on top. Decorate with vine and leaves made with green icing; sprinkle here and there with flaked coconut to resemble snow and chopped pistachio nuts to resemble moss. Chill or freeze until ready to serve. Makes 12 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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