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1
Cool the genoise layer.
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2
To make the buttercream, in a bowl, beat the butter by machine until soft and light, then beat in the chestnut spread until smooth.
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3
Gradually beat in the rum and vanilla and continue beating until the buttercream is very light and smooth, 4 or 5 minutes.
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4
Turn the genoise layer over and peel away the paper.
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5
Cover with a piece of fresh paper, turn over again so the cake is on the clean paper, long sides top and bottom, and spread with half the buttercream.
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6
Use the paper to roll from the long side nearest you into a tight cylinder.
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7
Wrap the paper tightly around the roll and twist the ends together.
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8
Refrigerate the cake while preparing the marzipan.
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9
Reserve the remaining buttercream refrigerated for the outside of the bulche.
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10
To make the marzipan, combine the almond paste, confectioners sugar, and 2 tablespoons of the corn syrup in a food processor and pulse only 5 or 6 times, until the mixture is coarse and crumbly in appearance.
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11
Do not ouerprocess.
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12
Remove from the work bowl, and knead smooth, adding up to 1 tablespoon more corn syrup if the mixture seems dry.
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13
Wrap in plastic until needed.
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14
To make marzipan mushrooms, roll the marzipan into a cylinder and slice into l-inch lengths.
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15
Roll half the lengths into balls.
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16
Press the cylinders against the balls to attach them, flatten one side of the balls slightly, and form mushrooms.
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17
Smudge with cocoa powder.
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18
Remove the rolled cake from the refrigerator and unwrap.
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19
Trim the edges diagonally, cutting one of the edges about 2 inches away from the end.
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20
Position the roll on a platter and place the uncut end of the 2-inch piece about two thirds along the top side of the roll.
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21
Cover the buche with the remaining buttercream, making sure to curve up the protruding branch on the top, leaving the three cut ends unfrosted.
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22
Streak the buttercream with a fork or decorating comb.
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23
Decorate with the mushrooms.
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24
Dust the platter and buche sparingly with confectioners sugar snow.
