Buche de Noel

Whisk 200 g of eggs with 120 g of sugar until pale, then gently fold in 120 g of flour.

Spread the batter onto a lined baking sheet and bake at 180°C for 10 minutes until golden.

Boil 150 g of water with 20 g of sugar and 30 g of cognac to create a light syrup.