*  Exported from  MasterCook  *
 
                      Christmas Log:  Buche de Noel
 
 Recipe By     : Best Loved Foods of Christmas, Pillsbury, undated booklet
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           eggs (about 5 medium)
    1      cup           sugar
      1/2  teaspoon      salt
    1      teaspoon      French’s Vanilla
    1 1/4  cups          Pillsbury’s Best All Purpose Flour* -- sifted
                         Funsten’s Nuts or candied cherries for
                         garnish
                         Chocolate Butter Cream:
      3/4  cup           sugar
    2 1/2  tablespoons   cornstarch
    3                    eggs or 6 egg yolks
    1 1/2  cups          milk
    1      square        chocolate -- melted
      1/2  cup           butter
    1      teaspoon      French’s Vanilla
 
 BAKE at 350 degrees for 18 to 22 minutes.  SERVES 10 to 12 minutes.
 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.
 *For use with Pillsbury’s Best Self-Rising Flour, omit salt.
 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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 NOTES : **Pronounced Bysh Duh No-el
 From Pillsbury’s European Recipe Service-A Cake from France