Christmas Log: Buche De Noel

Yields:	1 Log
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	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	1 hours

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Ingredients

1	cup	eggs
1	cup	sugar
1/2	teaspoon	salt
1	teaspoon	vanilla extract
1 1/4	cups	flour, all-purpose	sifted
1	x	candied cherries	or nuts for garnish

Chocolate butter cream
3/4	cup	sugar
2 1/2	tablespoons	cornstarch
3	large	eggs	or 6 egg yolks
1 1/2	cups	milk
1	square	chocolate	melted
1/2	cup	butter
1	teaspoon	vanilla extract

Directions

Beat eggs until foamy. Gradually add sugar, salt and vanilla. Continue beating until very thick and ivory colored. Do not underbeat.

Fold 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 minutes.

Turn out immediately on towel sprinkled with confectioners' sugar.

Remove paper. Roll in towel, starting from 15-inch side; cool.

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 desired, garnish with candied cherries or Funsten's Nuts.

Chocolate Butter Cream: Combine sugar and cornstarch in saucepan.

Add eggs or egg yolks.

Beat until light and fluffy. Stir in milk; cook over medium heat stirring constantly, until thick.

Remove from heat. Blend in melted chocolate; mix well.

Cool to lukewarm. Blend in well-creamed butter and vanilla. Chill thoroughly.

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Member Review

Chicken and Pasta Salad

This recipe is advertised at "2" servings. I made enough (I thought) for 3 following the recipe. The quantity is more for 6 servings. Also, I poured the dressing over all approximately 2 hours before serving, added about 3/4 cup chopped basil & parsley. Served with garlic bread.

Reviewed by kitchenfun