Christmas Yule Log

— -- Years ago it was the custom in France to burn a Christmas log of great size that, once lighted, would last through Christmas Eve and Christmas Eve supper.

The custom is Jacques Pépin's inspiration for the yule log cake known as "Buche de Noel." The dessert is one the most charming traditional French holiday cakes.

Ingredients: Biscuit Roulé (Cake Roll)

• 3 eggs, separated• 1/2 cup sugar• 1/3 cup plus 1 tablespoon all-purpose flour• 2 tablespoons cornstarch• 1 tablespoon sweet butter, melted

Directions: step one, biscuit roulé

1. Line an 11-by-16-inch jelly-roll pan with parchment paper or buttered and floured waxed paper. Set aside.

2. Combine the egg yolks and sugar in a large bowl and beat until very light and the mixture makes "ribbons." Mix in the flour and cornstarch.

3. Beat the whites with a rotary or electric beater until they hold firm, shiny peaks when the beater is held straight up. With a wire whisk, beat about 1/3 of the whites into the batter vigorously. Then, using a rubber spatula, fold in the remainder. Go as fast as you can when adding the whites or they will be grainy. Finally, fold in the melted butter.

4. Pour into the prepared pan, smoothing the batter evenly so that it touches all sides.

5. Bake in a preheated 400-degree oven for 12 to 15 minutes, or until the roulé begins to shrink from the sides of the pan. Let cool for 30 minutes, cover with a wet towel and refrigerate until ready to use. Be sure the towel is kept damp.

Ingredients: Crème au Beurre (Butter Cream)

• 1/3 cup sugar • 1/4 cup water • 3 egg yolks• 3/4 cup (1 1/2 sticks) sweet butter, at room temperature

Directions: step two, Crème au Beurre (Butter Cream)

1. Combine the sugar and water in a saucepan. Bring to a boil. Boil for 4 minutes on medium heat.

2. Place the egg yolks in a bowl. Add the syrup very gradually, beating constantly with an electric beater.