Father Tim's Mother's Buche De Noel Recipe


Preparation Time30 MinCooking Time10 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings10
Main Ingredient


 Unsalted butter1⁄4 Cup (4 tbs), melted (More For Greasing The Pan)
 Cake flour1⁄3 Cup (5.33 tbs) (More For Dusting The Pan)
 Salt1⁄8 Teaspoon
 Dutch cocoa1⁄4 Cup (4 tbs)
 Cornstarch1⁄3 Cup (5.33 tbs)
 Eggs3 Large, at room temperature
 Egg yolks3 Large, at room temperature
 Granulated sugar3⁄4 Cup (12 tbs)
 Confectioners sugar1⁄3 Cup (5.33 tbs) (For Dusting The Cake)
 Egg yolks8 Large, at room temperature
 Water1⁄3 Cup (5.33 tbs)
 Granulated sugar1 1⁄8 Cup (18 tbs)
 Unsalted butter2 Cup (32 tbs), at room temperature
 Espresso powder1 Tablespoon
 Dutch cocoa1 Tablespoon
 Rum2 Tablespoon
 Ground sweet chocolate2 Tablespoon
 Mushrooms2 Tablespoon
 Mushrooms2 Teaspoon
 Confectioner’s sugar2 Tablespoon


The genoise
Preheat the oven to 400°F.
Lightly butter and flour a 17 x 11-inch jelly-roll pan.
Line the pan with parchment and lightly butter and flour the parchment.
Sift the flour, salt, 1/4 cup cocoa, and cornstarch into a large bowl and spread out onto a sheet of wax paper.
In a medium saucepan over high heat, bring 2 inches of water to a boil, then reduce the heat to a simmer.
In the bowl of an electric mixer, mix the 3 eggs, 3 egg yolks, and 3/4 cup granulated sugar together.
Place the bowl in the simmering water and whisk gently until the mixture reaches 100°F on a candy thermometer.
Return the bowl to the mixer, and using the whisk attachment whip on high speed until the egg mixture is cooled and tripled in volume, about 3 to 5 minutes.