The b₧che is made out of a roll cake, spread with chocolate butter cream, chilled for two hours. Cut the ends obliquely, keep them to make the branch of the b₧che. Moisten the cake with the syrup. Use a spatula to spread it generously with chocolate butter cream. Place on the cut off ends. Moisten them with syrup. Spread them, as well as both ends of the b₧che, with vanilla butter cream. Smooth with a knife which you dipped in hot water. Put the remaining chocolate butter cream into a pastry bag with a special 8-tooth serrated tip. Decorate with cream laid lengthways to simulate the bark of wood. If you do not have a pastry tube, coat with a spatula then use a fork which you dipped into hot water before drawing the same decoration.
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For an 18-inch long log:
1 roll cake (see recipe)
chocolate butter cream (see recipe)
vanilla butter cream (see
recipe)
Syrup:
1/2 cup granulated sugar
1 sachet vanilla sugar
1/2 glass water
1 small glass rum
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30
mn
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Make the log two or three days before Christmas. Keep chilled, it will taste better.
