Ingredients

• Sponge

• 5 whole eggs (from temp)
• 150g sugar
• 120g all-purpose (plain) flour
• 50g corn flour
• Pinch of fine salt

• Filling

• 1 cup (250ml) milk
• 3 large egg yolks
• ¼ cup (50g) sugar
• 5 tbsp (45g) cornstarch
• 6 tbsp (60g) Nutella
• 1 cup (250ml) heavy whipping cream
• Sugar Syrup:
• ⅓ cup - 110ml water
• ⅓ cup - 100g sugar
• 3 tbsp amaretto

Meringue mushroom Ingredients.

Whisk:
40g egg whites
5g lemon juice
pinch of salt
40g sugar

Fold:
40g icing sugar
8g cornstarch

Bake:
Bake at 80°C (176°F) for 2 hours

Steps

• Step 1

  For the Sponge, preheat your oven to 350°F (180°C). Grease a sheet pan and cover with parchment paper. I used a half sheet pan, 18 x 13 inches (46 x 33 cm). Also grease parchment paper.

• Step 2

  Using an electric mixer, whisk whole eggs, sugar and salt together until thick and pale in colour. About 7 minutes.

• Step 3

  Using a sieve, sprinkle the flour over the egg mixture in batches, folding gently each time to incorporate.

• Step 4

  Pour the batter into the prepared large sheet pan, tap gently to release air bubbles, and bake for 14 minutes in standard ovens. For convection ovens, reduce temperature to 320°F (160°C) after 10 minutes and bake until a toothpick inserted in the centre comes out clean. Remove from baking tray immediately and place on cooling rack with paper still on. Leave it to cool 10 minutes.

• Step 5

  Turn the baked sponge onto a  kitchen cloth, (a damp cloth can stop it from drying) remove the pan, and parchment paper. Roll it up in wet cloth. Set aside rolled.

• Step 6

  Nutella Crème Pâtissière:
  Heat milk in a saucepan until warm but not boiling.

• Step 7

  In a separate bowl, add the corn starch and sugar, mix dry ingredients first. Whisk in egg yolks, until smooth. Gradually whisk in a little of the warm milk. Once mixed pour in the remaining milk and whisk well. Return the mixture to the saucepan and cook over medium low heat, stirring constantly, until thickened.

• Step 8

  Remove from heat and whisk in Nutella until fully combined. Cover with cling film directly on the surface to prevent a skin from forming and let cool completely.

• Step 9

  Once cool, using electric egg beaters, whip the heavy cream to stiff peaks. Also whip the Nutella crème pâtissière to make it smoother. Fold it gently into the cream. Cover and refrigerate.

• Step 10

  For the Sugar Syrup. Combine water and sugar in a small saucepan. Heat gently until the sugar dissolves. Add the amaretto, set aside to cool. (If serving to kids, add amaretto first so alcohol burns off)

• Step 11

  To assemble, unroll the cooled sponge gently. Brush the surface lightly with sugar syrup.

• Step 12

  Spread the Nutella filling evenly over the sponge, leaving a small border at the edges.

• Step 13

  Roll the sponge tightly from one end to the other (widthwise), using the wet cloth to help you, seam-side down at the end.

• Step 14

  Trim off each end and cut one end on an angle to create a side branch.

  Spread remaining pastry cream over the rolled cake, using a fork to create bark-like lines for a log effect. Decorate with fruits, meringues and leaves, this part is up to your creative choice.

• Step 15

  Chill the Bûche de Noël until the cream slightly hardens. Dust with icing sugar for a snowy effect just before serving.

• Step 16

  Enjoy your decadent Bûche de Noël with Nutella perfection!