Buche de Noel

I know, I should have given this to you before the holidays, but…well…you know. Don’t worry, I will remind you guys it’s here next year.

Now, call me lazy or busy- but every recipe I found for this called for tempering egg yolks. I hate tempering anything. I always get impatient.

What’s tempering?

When you add a little of a hot mixture to a cooler mixture a small amount at a time so that the cooler mixture’s proteins don’t denature. (cook)

Also, I had two kids with me all day, who has time to temper batter?

That’s why I am not a chef. I hate to temper.

So, how did I make a genoise (sponge) cake for my Buche de Noel? Easy- with my ol’ standby right HERE and HERE

And, for the filling /frosting I made a cocoa butter-cream. I am sure there is a French pastry chef somewhere cursing me for actually calling this “Buche de Noel” when really it should be called “lazy mama Christmas log” but, the second name sounds too…um, “bathroom-y” 😉

Anyway, you can make this around springtime and decorate it with those yummy speckled malt eggs…yum.

Jeez, I just realized tomorrow is new years eve. I need a kickin’ appetizer for you. Tomorrow. Deal?

The trick to rolled cakes, is to roll them when they’re warm.