Is Buche de Noel Hard To Make?

This buche de Noel involves a lot of steps, but none of them are hard. It starts with making an easy sheet cake that you roll up with a kitchen towel immediately after baking to help the cake learn its eventual shape without cracking later. The vanilla custard is easy to make, as is the buttercream.

Can You Make Buche de Noel Ahead?

Yes! The custard can be made three days ahead and refrigerated in an airtight container with a piece of plastic wrap pressed to the surface to prevent a skin from forming. Likewise, the vanilla buttercream can be made and refrigerated 3 days ahead in an airtight container. Let it come to room temperature before using.

Ingredients

Ultimate Vanilla Custard:

9 large egg yolks
3/4 cup granulated sugar
1/4 cup cornstarch
1/2 tsp. kosher salt
1 vanilla bean pod
3 cups whole milk
2 Tbsp. unsalted butter, cubed
2 tsp. vanilla extract

Vanilla Syrup:

1/4 cup granulated sugar
1/4 cup water
1/2 tsp. vanilla bean paste

Essential Vanilla Buttercream:

1 1/2 cups unsalted butter, at room temperature
1 Tbsp. plus 1 tsp. vanilla bean paste or 2 tsp. vanilla extract
4 1/2 cups powdered sugar
2 Tbsp. whole milk
3/4 tsp. kosher salt

Vanilla Chiffon Cake:

5 large eggs, separated
1/4 tsp. cream of tartar
1 cup granulated sugar, divided
1/4 cup vegetable oil
2 tsp. vanilla bean paste or vanilla extract
1 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. kosher salt
2 Tbsp. powdered sugar, plus more for garnish

Additional Ingredients:

1 1/2 cups heavy whipping cream
2 Tbsp. vanilla bean paste or 4 tsp. vanilla extract
1 Tbsp. granulated sugar
Meringue Mushrooms
Rosemary sprigs, for garnish

Directions

Prepare Ultimate Vanilla Custard:

Whisk together egg yolks, sugar, cornstarch, and salt in a medium-size heatproof bowl until smooth. Set aside.
Halve vanilla bean pod lengthwise. Using the back of a paring knife, scrape seeds from pod halves into a medium saucepan; add scraped pod halves and milk. Bring to a simmer over medium, stirring occasionally. Remove from heat.
Gradually ladle half of hot milk mixture into yolk mixture, whisking constantly. Return egg yolk mixture to remaining milk mixture in saucepan. Cook over medium, whisking constantly, until mixture boils and thickens, 8 to 10 minutes. Remove from heat; stir in butter and vanilla extract until combined. Pour through a fine mesh strainer into a large heatproof bowl. Remove and discard vanilla pod halves. Cover custard with plastic wrap pressed directly onto surface. Chill until cold, about 2 hours. Store, with plastic wrap still pressed against surface, in refrigerator up to 3 days.
While Custard chills, prepare Vanilla Syrup:

Cook sugar and water in a small saucepan over medium-high, stirring often, until mixture boils and sugar dissolves.
Pour sugar mixture into a small heatproof bowl; whisk in vanilla bean paste until well combined. Chill, uncovered, in refrigerator until cool, about 30 minutes. Use immediately, or store in an airtight container in refrigerator up to 1 week.
Beat butter and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually beat in powdered sugar 1/2 cup at a time. Add milk and salt; beat until smooth, about 1 minute. Use immediately, or store in an airtight container in refrigerator up to 1 week. (If chilled, let buttercream come to room temperature and whip again with an electric mixer just before using.)
Prepare Vanilla Chiffon Cake:

Preheat oven to 400°F. Coat a 17 1/2- x 12 1/2-inch rimmed baking sheet with cooking spray; line with parchment paper, and recoat with cooking spray. Set aside.
Beat egg whites and cream of tartar with a stand mixer fitted with a whisk attachment on medium speed until foamy, 1 to 2 minutes. Increase mixer speed to high; gradually add 1/2 cup of the sugar, beating until stiff, glossy peaks form, 2 to 3 minutes total. Transfer mixture to a medium bowl; set aside. (Do not wipe mixer bowl or whisk attachment clean.)
Add egg yolks, vegetable oil, vanilla bean paste, vanilla extract, and remaining 1/2 cup sugar to mixer bowl; beat with whisk attachment on medium-high speed until pale yellow, about 3 minutes. Sift together flour, baking powder, and salt in a medium bowl. Reduce mixer speed to low; gradually add flour mixture, beating just until combined, about 1 minute. Gradually and gently fold in egg white mixture just until combined.
Pour batter into prepared baking sheet; using an offset spatula, gently and evenly spread batter to edges. Bake in preheated oven until center of cake springs back when pressed, about 12 minutes. Remove from oven.
Quickly loosen Vanilla Chiffon Cake edges in baking pan with a butter knife, and dust top with powdered sugar. Place a clean kitchen towel on cake. Place a large wire rack or rimless baking sheet on top of towel; carefully flip to invert cake. Lift off baking pan, and gently peel off parchment from cake. Working from 1 long edge, carefully roll up cake and towel together, jelly roll style, into a log. Place log, seam side down, on wire rack. Let cool completely, about 1 hour.
Beat cream, vanilla bean paste, and granulated sugar in a large bowl with an electric mixer on medium-high speed until medium peaks form, 2 to 3 minutes. Gently fold in 1 cup Ultimate Vanilla Custard until combined.
Assemble Yule Log Cake:

Carefully unroll cake log. Remove towel, and brush cake evenly with Vanilla Syrup.
Spread whipped cream mixture evenly over cake; reroll cake, without towel, into a log. Place, seam side down, on a platter. If desired, diagonally cut 1 (5-inch) piece off 1 end; position alongside cake log as a branch. Frost as desired with Essential Vanilla Buttercream, reserving 1/4 cup for decorating. Using tines of a fork, create a barklike texture in buttercream. Loosely cover cake with plastic wrap; chill at least 3 hours or up to 24 hours.
Remove from refrigerator; let come to room temperature, about 1 hour. Decorate cake and platter, adhering meringue mushrooms with reserved buttercream; garnish with rosemary and powdered sugar.