Jacques Pepin's Buche de Noel?
Getting ready to make my not-quite-annual buche de noel. I usually use Julia Child's recipe from The Way to Cook, but I just watched a recent Jacques Pepin show - was it Jacques Pepin's Cooking Techniques? - in which he demonstrated a vanilla roll with chocolate pastry cream filling and chocolate ganache. Can anyone help me find the recipe? Or similar vanilla roll? I've searched PBS but no luck. Thanks.
The following recipe for vanilla rolled cake is from Jacque Pepin's book ,La Technique, published over 30 years ago. It is a classic genoise batter, therefore, needs a syrup to moisten it.
Preheat oven to 330 degree.
Smear a little butter on few spots of a 16x12 inch sheet pan. Line the pan with parchment paper (the few smear of butter will keep the parchment in place). Butter and flour the parchment paper. Set aside.
3 large eggs, room temperature
1 egg yolk
1/2 cup sugar
1/4 tsp vanilla extract
1/2 cup all-purpose flour
2 tablespoons butter, melted (plus extra to prepare the sheet pan)
Whisk the eggs, egg yolk, sugar, vanilla extract and warm over a double boiler filled with boiling water for just a few seconds to dissolve the sugar. Do not overheat the mixture.
Remove from the heat and with an electric mixer, beat at high speed until light and thick, about 5 to 6 minutes.
Sprinkle in the flour, then the melted butter and fold quickly but thoroughly. Do not deflate the batter.
Spread the batter evenly on to the prepared baking sheet.
Bake for about 11 to 13 minutes.
For easy rolling: let the cake cool for about 5 minutes on a rack. Unmold the sheet cake onto a sheet of wax paper that is larger than the cake. Lift off the parchment paper from the cake but leave it on top. Let cake cool to luke warm, then gently roll the cake between the two sheets of paper. Cool completely before using.