HIT: Buche de Noel recipe (English)

["Linda S. Young" <lsyoung@MAILBOX.SYR.EDU>]

This is the English version of the recipe.  Again, many thanks to all who
sent recipes, and to Katherine, who sent the version below:


---------- Forwarded message ----------
Date: Thu, 14 Dec 1995 09:50:34 -0500
From: Katherine R. Peterson <kpeter@TSO.Cin.IX.net>
To: lsyoung@mailbox.syr.edu
Subject: Buche de Noel recipe

The following came with the 1980 World Book "Christmas in France"

Buche de Noel (chocolate yule log)

Cake:
5 eggs
1/2 c sugar
1 tsp. vanilla
1/2 c cornstarch
1/4 c flour
1/4 tsp. salt
3 Tbs. ground almonds
pinch cream of tartar

Filling and frosting:
5 oz. bitter chocolate
5 egg yolks
1-1/2 c sugar
1/2 c water
2-1/2 c unsalted butter
1-1/2 tsp. vanilla
2 Tbs. coffee powder

Rum syrup:
1/2 c sugar
1/4 c water
1/4 c rum

Cake: Preheat oven to 375. Grease 15"x10"x1" jellyroll pan. Separate eggs.
beat yolks and sugar 15 minutes. Add vanilla. Sift cornstarch, flour, and
salt. Beat into yolk mixture with almonds. Beat whites and cream of tartar
until stiff. To loosen yolk mixture, add some beaten whites.  Fold yolk
mixture gradually into whites. Turn into pan. Bake 10-12 minutes. Remove from
oven and cover. Cool thoroughly.  Sprinkle foil sheet with  granulated sugar.
Turn cake onto foil. Starting at long side, roll cake.  Cover. Let stand 1
hour or more.
Rum syrup: Place sugar and water in saucepan over low flame. Stir until sugar
dissolves.  Add rum.
Filling and frosting: Melt and cool chocolate. Beat yolks 5 minutes. In
saucepan, heat sugar and water. Stir until sugar dissolves. Boil rapidly to to
240 degrees (soft ball stage) on candy thermometer. Slowly add hot syrup to
yolks.  Beat until thick.  Cool thoroughly. In large bowl, beat butter until
fluffy.  Gradually add yolk mixture and vanilla. Beat until blended.  Set
aside 1/2 cup. Blend chocolate and coffee into remaining frosting.
Assembly: Unroll cake. Spoon on syrup. Reroll. Let stand 1 hour. Unroll.
Spread evenly with 2/3 of brown frosting. Reroll. Place seam side down on
cookie sheet. Diagonally cut one small piece from each end. Frost log brown,
leaving ends exposed. Use small pieces as stumps on cake. Frost sides of
stumps brown. Frost ends of stumps and log white. Run fork over brown frosting
to create bark. Garnish as desired. Refrigerate until served. Serves 20.

Sorry this isn't written French! :)
Kathy Peterson
West Chester, Ohio
kpeter@tso.cin.ix.net