Buche de Noel

I am so making this next year for Christmas. I have always wanted too. Here is the link on Zoe Bakes for step by step instructions and here is the recipe:

Vanilla Chiffon Roll from Mary Bergin in Baking with Julia:

1 1/2 cups sugar

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

4 large eggs, separated

1/2 cup vegetable or safflower oil

1/2 cup water

2 tablespoons pure vanilla extract

2 large egg whites

Prepare a 17 1/2- by 12 1/2-inch jelly-roll pan with oil and a sheet of parchment

Preheat the oven to 350 degrees

Sift together 1 cup of the sugar, flour, baking powder, and baking soda onto a sheet of parchment; add the salt.

In a large bowl, whisk the yolks, oil, water and vanilla until blended. Add the dry ingredients gradually to the yolk mixture, whisking all the while; set aside.

Beat the 6 egg white in a stand mixer on low speed until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until the teh whites are thick and shiny and hold medium peaks.

Fold 1/3 of the whites into the yolk/flour mixture to lighten it, then turn the yolk mixture into the whites and gently fold together until thoroughly incorporated.

Pour the batter onto the prepared baking sheet, spreading it evenly with an offset spatula. Bake the cake in the center of the oven for 10-12 minutes, until the edges just start to pull away from the sides of the pan. Allow to rest on cooling rack until room temperature.

For Ganache:

6 1/2 ounces really high quality bittersweet chocolate

2 ounces milk chocolate

1/2 vanilla bean

1/2 cup heavy cream

Place the chopped chocolate in large bowl. Split the vanilla bean lengthwise down the middle and scrape out the seeds. Put the heavy cream in a sauce pot on medium heat. Place the vanilla bean and seeds in the cream, bring to a boil. Remove from heat and add chocolate to the cream, remove the vanilla bean. Make sure all the chocolate is submerged in the hot cream. Let sit for about 3 minutes then stir gently until perfectly smooth. Pour into a glass baking dish and allow to set up at room temperature, about an hour.

I might need to research an alternate buttercream frosting recipe, because the two she suggests don't sound so tasty to me. Mocha or white chocolate. Yuck!

Thank you Aimee for showing me this!