Father Tim's Mother's Buche De Noel
|Unsalted butter||1⁄4 Cup (4 tbs), melted (More For Greasing The Pan)|
|Cake flour||1⁄3 Cup (5.33 tbs) (More For Dusting The Pan)|
|Dutch cocoa||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Eggs||3 Large, at room temperature|
|Egg yolks||3 Large, at room temperature|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Confectioners sugar||1⁄3 Cup (5.33 tbs) (For Dusting The Cake)|
|Egg yolks||8 Large, at room temperature|
|Water||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1 1⁄8 Cup (18 tbs)|
|Unsalted butter||2 Cup (32 tbs), at room temperature|
|Espresso powder||1 Tablespoon|
|Dutch cocoa||1 Tablespoon|
|Ground sweet chocolate||2 Tablespoon|
|Confectioner’s sugar||2 Tablespoon|
Preheat the oven to 400°F.
Lightly butter and flour a 17 x 11-inch jelly-roll pan.
Line the pan with parchment and lightly butter and flour the parchment.
Sift the flour, salt, 1/4 cup cocoa, and cornstarch into a large bowl and spread out onto a sheet of wax paper.
In a medium saucepan over high heat, bring 2 inches of water to a boil, then reduce the heat to a simmer.
In the bowl of an electric mixer, mix the 3 eggs, 3 egg yolks, and 3/4 cup granulated sugar together.
Place the bowl in the simmering water and whisk gently until the mixture reaches 100°F on a candy thermometer.
Return the bowl to the mixer, and using the whisk attachment whip on high speed until the egg mixture is cooled and tripled in volume, about 3 to 5 minutes.