The buche has four components: praline, cake, filling, and frosting.
I was a bit concerned about pulling the sugar syrup off the stove at the right time. I followed the directions as written and the praline worked out fine. I used walnuts instead of pecans.
This was the first time I have used my stand mixer. I knew I needed to use it for the cake because the egg mixture is beaten for awhile.
I wasn't worried about the cake because I have made a rolled cake before with no problem, but it did not turn out very well this time. As the photo shows the cake broke when I rolled it. I baked it the minimum time listed in the recipe. I don't know why it was so dry and fragile.
The filling is a simple mixture of cream cheese, butter, cinnamon, and chopped praline.
The frosting was the most fun to make. I have never made a cooked frosting before. The sugar and water was cooking and cooking and then suddenly it was the right temperature. Again I just followed the recipe's directions and the frosting turned out beautifully.
The break in the cake made it look more like a real log.