Recipe: Yule Log St Honoré

Preparation of the roll:

1 Preheat the oven to 180°c (355°F) (gas mark 6).

2 In a bowl, mix the yolks, the two sugars and whiten, then mix the flour and add carefully, lifting, the three egg whites beaten until stiff peaks form.

3 Spread in your baking sheet, on baking paper, put your mixture keeping two tablespoons aside.
Bake for 20 minutes, oven slightly open (prop a cork in the door).
Following the same principle, after the 1st baking put a baking sheet with the rest of your mixture in very small piles (like mushrooms) and bake for 12 minutes.
Preparation of the St-Honoré Cream:

4 Bring your milk to a boil. In the meantime, beat your yolks with the two sugars then add the flour.
Pour the boiling milk over this preparation, stir well and return to high heat, never stopping whisking (approximately two minutes), then remove from heat.

5 Beat your egg whites until very stiff and fold carefully into the hot cream, lifting into the preparation, then transfer to a large bowl.