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This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand. And it was a whopper.
They have chosen a French Yule Log by Flore from Florilege Gourmand. And it was a whopper.
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The individual layers: creme brulee, mousse, ganache, praline feuillettes, and dacquoise didn't turn out as well as I had hoped but they weren't a complete disaster either. It was my first experience with a creme brulee and a pate a bombe and I think I did a respectable job of it.
Thinking about how to decorate the cake was the most fun. I shaved some milk and dark chocolate to spread around the cake and bought a few decorative pieces at Bernard Callebaut, and finally added a touch of icing sugar to finish them off.
I'm really happy with the final result and it feels really, really good to be finished. I am looking forward to January's challenge with less trepidation than I did December's.