6 large eggs
1 cup, minus 2 Tbsp of sugar
2 tsp of vanilla
1/2 cup of all purpose flour and 1/2 cup of cake flour
2 cups of apple sauce

• Preheat oven to 350°F
• Place eggs, sugar and vanilla in a mixing bowl over a pot of boiling water.
• Beat for 1 minute.
• Beat in the mixer at high speed for 7 minutes.
• Place both flour in a sifter.
• Fold, 1/3 the amount at a time, in the egg mixture.
• Stop mixing as soon as all the flour is blended.
• Prepare a roll cake pan 17 x 11 x 1 lined with wax paper.
• Pour the mixture into it.
• Cook for 10 to 11 minutes on upper third part of the oven.
• Unmold on a prepared towel (sprinkled with confectioners sugar).
• Slightly wet the wax paper before removing it.
• Immediately roll the cake with the towel and let cool until ready to fill.

Crème patissière

3 Tbsp of flour and 3 Tbsp of cornstarch
2/3 cup of sugar
4 large egg yolks
1 cup of milk
1 Tbsp of Grand Marnier

• Mix flour, cornstarch and sugar in a mixing bowl.
• In a small bowl beat the egg yolks slightly with a fork.
• In a saucepan bring the milk to a boil.
• Pour some of it in the flour bowl and mix until smooth.
• Add the egg yolks and blend well. Then, add the rest of the milk.
• Cook, stirring continuously, until thick. Add liqueur.

Chocolate buttercream

¼ lb of butter, soften
2 egg yolks
2 Tbsp confectioners sugar
2 oz. of chocolate, melted

• Beat egg yolks one at a time and sugar (alternate) in the soften butter until creamy.
• Slowly add melted chocolate.

Assembling the bûche

• Unroll the génoise and spread the crème patissière.
• Also spread the apple sauce.
• Roll the génoise.
• Decorate with the chocolate buttercream.

Mushrooms

3 egg whites
Syrup: 1-1/3 cups of sugar and 1/3 cup of water boiled to soft ball stage (238°F)

• Beat egg whites at moderate speed and incorporate the syrup in a small stream.
• Pipe on a cookie sheet and cook at 200°F for 1 hour.