Buche de Noel Ingredients Filling 2 cups heavy cream 1/2 cup confectioners’ sugar 1/2 cup unsweetened cocoa powder 1 teaspoon vanilla extract Cake 6 egg yolks 1/2 cup white sugar 1/3 cup unsweetened cocoa powder 1 1/2 teaspoons vanilla extract 1/8 teaspoon salt 6 egg whites 1/4 cup white sugar confectioners’ sugar for dusting Directions Preheat oven to 375 F (190 C). Line a 10″ x 15″ inch jellyroll pan with parchment paper. Filling: In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.  Cake: In a large bowl, use an electric mixer to beat egg yolks with…