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StingrayL82 · 12-24-2010, 06:28 PM

I was going through a box in the garage, and I found a recipe that I did not see in the digital copy of Sherri's Cookbook, so I thought I'd share it with everyone, especially since it's Christmas. This recipe was given to Sherri by my mother, who is French. This recipe has been in my family for well over 100 years; it was taught to my grandmother, born in 1909, by her mother.

Merry Christmas

Bûche de Noël (Yule Log)

Ingredients

Filling
2/3 cup whole milk
2 large egg yolks
2 tablespoons sugar
3 tablespoons all purpose flour
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 ounces milk chocolate, chopped
6 tablespoons unsalted butter, cut into 6 pieces, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Cake
6 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup all purpose flour
2 tablespoons unsalted butter, melted
Brandy or whiskey

Frosting
3/4 cup whipping cream
3 tablespoons unsalted butter
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 ounces milk chocolate, chopped

Meringue
1/4 teaspoon salt
3 egg whites
6 tablespoons sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar

Directions

For filling:
Bring milk to boil in medium saucepan over medium heat.
Whisk yolks and sugar in small bowl until well blended; whisk in flour.
Whisk hot milk a little at a time into egg mixture, making sure not to scramble the eggs.
Return to same saucepan.
Whisk over medium heat until custard thickens and boils, about 1 1/2 minutes.
Transfer to processor; cool to room temperature, about 1 hour.
Add both chocolates; process until smooth, about 1 minute.
Blend in butter 1 piece at a time, then both extracts.
Cover and refrigerate filling at least 4 hours or up to 2 days.

For cake:
Preheat oven to 350°F. Butter 15x10x1-inch jelly roll pan.
Line bottom with parchment paper; butter and flour parchment.
Whisk eggs, 3/4 cup sugar, vanilla and salt in large metal bowl.
Set bowl over pot of simmering water.
Whisk until just warm, about 2 minutes.
Remove bowl from over water.
Using electric mixer, beat mixture until tripled in volume, about 6 minutes.
Sift flour over; fold in until just combined.
Gently fold in butter (do not overmix, or batter will deflate).
Spread batter in prepared pan.
Bake until tester inserted into center comes out clean, about 20 minutes.
Sift powdered sugar over towel.
Run knife around edge of pan to loosen cake.
Turn hot cake out onto towel.
Peel off parchment.
Sprinkle Brandy or Whiskey on cake, to moisten it.
Starting at 1 long side and using towel as aid, gently roll up cake
jelly-roll style.
Cool.
Unroll cake.
Spread filling over.
Reroll cake; place cake, seam side down, on platter.
Refrigerate cake while preparing frosting.

For meringue mushrooms:
Preheat the oven to 225°F.
Add the salt to the egg whites and beat until stiff.
Gradually fold in the sugar and add the almond and vanilla extracts.
Drop the meringue on a greased baking sheet in the shape of mushroom caps and stems.
Bake for 1/2 hour.
Cool.
Cut slits in the caps and insert the stems.

For frosting:
Bring cream and butter to boil in medium saucepan over medium-high heat, stirring to melt butter.
Remove from heat.
Add both chocolates; whisk until melted.
Transfer to medium bowl.
Let cool at room temperature until thick enough to spread, about 1 hour.
Starting 1 inch in from each end of cake, cut on diagonal to remove one
3-inch-long piece of cake from each end.
Attach 1 cake piece at sides of cake near each end.
Spread frosting over top and sides of cake and pieces.
Using tines of fork, draw concentric circles on cake ends to resemble tree rings.
Draw fork along length of cake to form bark design.
Garnish with meringue mushrooms.
Sprinkle with powdered sugar to simulate snow.