December 30, 2008
This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberryand Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand. I was this close to skipping this month’s challenge as I was up to my eyeballs in cocktail parties, cookie baking, gift shopping and holiday meal preparations. I certainly was not up for step-by-step photographs of an 18 page long recipe, even if I did decide to brave this month’s challenge. In spite of the daunting nature of the tome they were passing off as a recipe, I decided that this buche de noël was going to be the perfect dessert for Christmas Eve.
The recipe is available here for those brave enough to tackle this time-consuming but exquisite dessert. Just be prepared to go through ungodly amounts of cream, eggs and butter. Also realize you will dirty every single bowl, whisk, pan, food processor, stand mixer, and hand mixer that you own. And maybe some of your neighbor’s as well.
A few things I learned while making this dessert:
- Planning goes a long way. Always read the recipe completely (all 18 pages) before starting.
- Let the yule log thaw completely before attempting to cut and eat it. (or photograph it for that matter).
- caramel + chocolate (mixed together) = heaven on earth
I made all 6 elements of the recipe (mousse, creme brulee insert, praline (crisp) insert, ganache insert, dacquoise biscuit, and icing) exactly as suggested, with no variation as I was still Christmas shopping on Christmas Eve. I also had no time to make pretty decorations (hence the sprig of holly plopped on top) and I especially had no time to wait for the yule log to come to room temperature. I like to think the frost on the chocolate icing is in keeping with the wintry “Jack Frost” feel.
My husband, who has tasted all of my culinary endeavors, proclaimed this was the most delicious thing I have ever made. Too bad my photos couldn’t do it justice.