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Receta Christmas Log Buche De Noel
by Global Cookbook

Christmas Log Buche De Noel
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  Raciónes: 10

Ingredientes

  • 1 c. Large eggs (about 5 medium)
  • 1 c. Sugar
  • 1/2 tsp Salt
  • 1 tsp French's Vanilla
  • 1 1/4 c. Pillsbury's Best All Purpose Flour*, sifted Funsten's Nuts or possibly candied cherries for garnish
  • 3/4 c. Sugar
  • 2 1/2 Tbsp. Cornstarch
  • 3 x Large eggs or possibly 6 egg yolks
  • 1 1/2 c. Lowfat milk
  • 1 sqr chocolate, melted
  • 1/2 c. Butter
  • 1 tsp French's Vanilla

Direcciones

  1. BAKE at 350 degrees for 18 to 22 min. SERVES 10 to 12 min. Beat Large eggs till foamy. Gradually add in sugar, salt and vanilla. Continue beating till very thick and ivory colored. Don't underbeat. Mix 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 min. Turn out immediately on towel sprinkled with confectioners' sugar. Remove paper. Roll in towel, starting from 15-inch side; cold. 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 you like, garnish with candied cherries or possibly Funsten's Nuts.*For use with Pillsbury's Best Self-Rising Flour, omit salt. Chocolate Butter Cream: Combine sugar and cornstarch in saucepan. Add in Large eggs or possibly egg yolks. Beat till light and fluffy. Stir in lowfat milk; cook over medium heat stirring constantly, till thick. Remove from heat.
  2. Blend in melted chocolate; mix well. Cold to lukewarm. Blend in well-creamed butter and vanilla. Refrigeratethoroughly.
  3. NOTES :**Pronounced Bysh Duh No-el
  4. Service-A Cake from France