Gingerbread Buche de Noel

• 1 cup/120 grams pecan halves or pieces
• 13 cup/70 grams granulated sugar
• 4 tablespoons/60 grams unsalted butter, melted and cooled, more for buttering parchment
• 3/4 cup/100 grams all-purpose flour
• 1/4 cup/30 grams cornstarch, sifted
• 3/4 teaspoon/4 grams ground cinnamon
• 3/4 teaspoon/4 grams ground ginger
• 1/4 teaspoon/1 gram fine sea salt
• 1/4 teaspoon/1 gram black pepper
• 6 large eggs
• 3/4 cup/150 grams packed light brown sugar
• Confectioners sugar, for dusting and rolling
• 8 ounces/225 grams cream cheese, at room temperature
• 8 tablespoons/115 grams unsalted butter, at room temperature
• Pinch of fine sea salt
• 1/2 teaspoon/3 grams ground cinnamon
• 2 teaspoons/10 milliliters vanilla extract
• 1/2 cup/120 milliliters egg whites (from about 4 large eggs)
• 1 cup/200 grams granulated sugar
• 3/4 teaspoon/3 grams cream of tartar
• 1 tablespoon/15 milliliters vanilla extract

1. Heat oven to 350 degrees and place a rack in center.
2. Line a baking sheet with parchment or a silicone baking mat.
3. Spread pecans on sheet and bake for 5 minutes.
4. Stir and set aside in a warm spot.
5. In a small saucepan, combine sugar and 1/4 cup/60 milliliters water.
6. Place over medium-high heat.
7. Cook sugar, washing down sides of pan if needed with a pastry brush dipped in cold water, until sugar turns a medium amber color.
8. Remove pan from heat and add nuts.
9. Stir with heatproof spatula or wooden spoon to coat nuts with syrup.
10. Spread nuts on baking sheet and cool completely.
11. (Praline can be made up to a day ahead; store in an airtight container in a cool, dry place.)
12. Finely chop 1/2 cup praline; coarsely chop the remainder.

pecan, sugar, unsalted butter, flour, cornstarch, ground cinnamon, ground ginger, salt, gram black pepper, eggs, brown sugar, confectioners sugar, cream cheese, unsalted butter, salt, ground cinnamon, vanilla extract, egg whites, sugar, cream of tartar, vanilla extract

Taken from cooking.nytimes.com/recipes/1017027 (may not work)