Buche de Noel, a holiday classic, but a recipe that can be used all year round! Yummy and best served at room temperature! I flavored the buttercream with coffee, so it would be a Buche de Noel Cafe.
For The Cake:
1/2 cup sugar
3 eggs, lightly beaten
1/2 cup plus 1 Tablespoon flour
3 Tablespoons cornstarch
1/2 cup less 1 Tablespoon water
1/2 cup sugar
1/2 cup water
1 1/3 cups sugar
2 eggs, lightly beaten
2 sticks plus 7 Tablespoons butter, diced, at room temperature
2 Tablespoons coffee extract (I used very, very, strong instant coffee and more of it)
Making The Cake:
Line a traditional jelly roll pan (15″ x 10″) with parchment paper or a silicone baking mat.
In a bowl, over a pan of hot water, whisk the sugar and eggs together until a temperature of 113 degrees F is reached. Remove the bowl to a work surface and whisk until cold. The mixture should be pale and thick, falling off the beaters in a thick ribbon.
Sift the flour and cornstarch together, then gently fold into the mixture until just combined.
Pour onto the parchment or silicone mat, spread evenly and bake for 5 minutes at 450 degrees F, until just springy to the touch.
Making The Soaking Syrup:
Heat the water and sugar in a saucepan until the sugar dissolves and then bring to a boil. Remove from heat and allow to cool before using.
Making The Buttercream:
Put the sugar and water in a saucepan over medium heat and when the sugar has dissolved, heat to 243 degrees F. (you’ll know when it is ready)
Meanwhile, whisk the eggs in a bowl until pale and frothy. When the syrup is ready, pour it into the eggs in a thin, steady stream, whisking constantly. Strain the mixture through a fine mesh strainer into the bowl of an electric stand mixer. Beat until the mixture cools to 68 – 77 degrees F and then beat in the butter until smooth.
Spoon 1/2 cup of the buttercream into a separate bowl. Stir the coffee extract into the rest.
Assembling The Log:
Thoroughly brush the syrup over the sponge to moisten it. Using a spatula, spread it with a very thin layer of coffee buttercream. Roll up the sponge like a jelly roll. Cut a diagonal slice at 45 degrees off of each end and lay the slices, cut side down, on top for knots.
Spread plain buttercream over the ends and knots with a dab of coffee buttercream in the center. Pipe the rest of the coffee buttercream in lines down the length of the log to cover it in a thick layer. Use a fork dipped in cold water to roughen the surface. Using a knife dipped in warm water smooth out the ends and knots. Decorate!
Best served at room temperature!