Bûche de Noël

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Ingredients:

Jelly Roll

• 4 Eggs, separated

• 3/4 c. Sugar

• 1/2 tsp. Vanilla

• 1/2 c. Flour

• 1 tsp. Baking powder

• 1/4 tsp. Salt

• 10 oz Strawberry Preserves

• Confectioners Sugar for coating

Meringue Italienne

• 3 Egg whites

• 1 1/3 c. Sugar

• 1/3 c. Water

• 1/4 tsp. Cream of Tartar

• Pinch of salt

• Cocoa powder to dust mushrooms

Crème au Beurre (Butter Cream frosting)

• 12 oz Semi sweet chocolate bits melted with

• 3 Tbs Strong coffee or rum (less is more)

• 1 Tbs Vanilla extract

• 2 sticks unsalted butter, softened

• 2 1/2c. Meringue Italienne (above)

Instructions:

Jelly Roll

1. Preheat Oven to 375°

2. Beat egg yolks until thick and lemon colored

3. Gradually beat in 1/4 c. sugar

4. Add vanilla

5. Beat egg whites until soft peaks form add 1/2 c. sugar. Beat until stiff peaks form

6. Fold yolks into whites.

7. Combine flour, baking powder and salt and sift. Fold into egg mixture. DO NOT OVERFOLD.

8. Spread batter evenly over greased 15.5" x 10.5" x 1" cake pan lined with parchment.

9. Bake 12-15 min. until lightly browned. Immediately loosen sides and turn out onto a tea towel sprinkled with confectioners sugar.

10. Spread with preserves.

11. Starting at the narrow end roll up the cake and let cool on a rack.

Meringue Italienne

1. Beat egg whites in mixer at moderate speed until foam forms. Add salt and cream of tartar.

2. Beat at fast speed until stiff peaks form.

3. At the same time, Place sugar and water in saucepan and set over high heat and swirl pan don't stir until sugar dissolves.

4. Cover pan and boil rapidly for a moment or two

5. Uncover pan when bubbles thicken and continue to boil to soft ball stage (238°)

6. Pour the syrup into the egg whites in a thin stream while beating at moderate speed.

7. Continue beating for 5 min.

8. Reserve 1/4 c of Meringue for decorations.

Crème au Beurre (Butter Cream frosting)

1. Beat the melted chocolate and vanilla into the cool meringue mixture

2. Gradually beat in the butter.

3. Chill the butter just enough to easily spread.

Meringue Mushrooms

1. Preheat oven to 200°

2. Lightly butter and flour a small baking sheet.

3. Force reserved meringue through a pastry tube with 3/16" opening making 1/2" domes and pointed cones for stems (see picture below)

4. Bake 40-60 min until soft crackle and they are dry.

5. Pierce a hole in the dome and fill with icing

6. Insert stem

7. Dust top with cocoa powder shaken through a sieve

Final Decorations (Voilà)

1. When ready to frost cut off the two ends on the bias (at an angle) to make branches.

2. Attach branches with toothpicks.

3. Transfer to a serving dish with wax paper under the edges.

4. Cover all but the ends of the log with frosting.

5. Scumble the frosting with a fork to create a bark like effect.

6. Refrigerate until ready to serve.

7. Add crushed walnuts, powdered sugar for snow effect. Then remove wax paper.

8. Garnish with Holly and Meringue Mushrooms.

9. Keep refrigerated until served.