Bûche de Nöel

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.


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.

Baba au Rhum

4 Tbsp butter
1 package of yeast dissolved in 3 Tbsp warm water in a large mixing bowl
2 Tbsp of granulated sugar
2 large eggs
1 1/2 cups all purpose flour

  • Melt the butter and let cool to tepid.
  • Add the sugar to the dissolved yeast and break the eggs in. Blend well.
  • Beat in the flour and add the tepid butter.
  • Knead the dough by lifting it, slapping it and pulling it vigorously against the side of the bowl (add more flour if the dough is too sticky ‑ add beaten egg if too firm).
  • Dough will stick to your hand for about one minute of kneading.
  • Finish the kneading on the table.
  • When you can roll it out a foot in length and twist it without breaking it, the kneading is done.
  • Form the dough into a ball and place in a mixing bowl.
  • With scissors cut a 2 inch cross one inch deep on top of the dough.
  • Sprinkle with flour and let rise for 1-1/2 to 2 hours or double in bulk.
  • Butter a round mold.
  • Spread the dough evenly by pressing lightly.
  • Let rise until 1/4 inch over the rim.
  • Bake in middle of oven at 375°F for about 15 to 20 minutes.

The sugar syrup

Both baba and syrup should be lukewarm. 

1 cup of water + 1 cup of orange juice
 zest of orange and lemon.
1 cup of granulated sugar
1/2 cup of dark rum

  • Bring 1 cup of water to the boil with the sugar until clear and limpid.
  • Remove from the heat and add second cup of orange juice and rum.
  • Arrange the baba in a dish just slightly larger than the baba.
  • Prick top and side with sharp‑pronged fork at 3/4 inch intervals.
  • Pour the lukewarm syrup over the baba and keep basting it for 1/2  hour.
  • Drain on a rack before decorating.


1/2 cup of apricot jam
1 Tbsp sugar
2 Tbsp of rum
Cherries, almonds, pineapples

  • Force the apricot jam through a sieve then boil with the sugar.
  • Sprinkle more rum over baba and paint with apricot glaze.
  • Decorate.