Yule Log / Bûche de Noël

Filling (Vanilla Pastry Cream):
2 tbsp. cornstarch
1 c. 1% lowfat milk
1 tsp. pure vanilla extract
1 large egg
1 large egg yolk
3 tbsp. sugar

1. Place the cornstarch in a small nonstick saucepan. Whisk in ¼c. of the milk until smooth.
2. Whisk in the remaining ³/₄ c. milk.
3. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and cook for one minute. Remove from heat. Add the vanilla extract.
4. In a small bowl, beat together the egg, egg yolk, and sugar. Continue stirring while you stir in a small amount of the warm milk mixture (2 to 3 tbsp.) to the egg mixture. (This will keep the eggs from cooking when you add them to the saucepan.)
5. While stirring the milk mixture in the saucepan, add the egg mixture.
6. Cook the egg-milk mixture over low heat, stirring constantly, for 1 minute, or until the mixture has thickened.
7. Use the pastry cream warm or chilled. Store in a sealed container in the refrigerator for up to two days.

Cake:
4 large egg whites
½ c. granulated sugar
4 egg yolks
1½ c. plus 2 tbsp. sifted all-purpose flour
1 tbsp. powdered sugar

1. Preheat the oven to 400°F. Line a jelly-roll pan* with parchment paper.
2. In a medium bowl, combine egg whites and 3 tbsp. of the granulated sugar. Beat with a mixer on medium speed until soft peaks form.
3. Beat in ¼ c. of the remaining granulated sugar. Beat on high speed until the whites are stiff and shiny.
4. In a large bowl, combine egg yolks and the remaining granulated sugar. Beat with the mixer on high speed until the mixture is pale and airy.
5. Using a rubber spatula, fold the egg whites into the yolks. When well blended, carefully fold in the flour until well mixed.
6. Spoon batter into the prepared pan and spread evenly. Bake 9 minutes, or until lightly browned. Remove from the oven and place the pan on a wire rack. Let stand for 5 minutes.
7. Dust a large piece of parchment paper with powdered sugar. Carefully turn the cake onto the paper. Spread the pastry cream over the surface of the cake. Using both hands, roll the cake lengthwise into a tight log.
8. Lift the parchment paper and transfer the cake to a serving platter; remove paper. Sprinkle yule log with powdered sugar.

Preparation time: 45 minutes
Serves 8

*If you dont have a jelly-roll pan, you can use a cookie sheet.

The Yule log is a traditional Christmas dessert in France.