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.
I had my hands on this thing 4 different days - between baby naps and holiday obligations and all the work involved. It was a ton of work, mainly because of the individual elements, of which there were 6 - but divided into teeny tiny portions that feel like a lot of work for not a lot of result. I was glad to be visiting my parents and have my mom and sister's help or I may have abandoned the thing all together.
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.