Daring Bakers December, the challenge of all challenges! A French Yule log, or a Buche de Noel, with a recipe spanning 12 pages. I was biting my nails as I read through the instructions for the multi-component dessert, with the realisation that I better keep a weekend free sometime in December – a difficult feat, as I’m sure you’re aware! This is probably the most labour intensive dessert I’ve ever made, but it was slightly easier to split up the elements and complete the whole process over a few days – the long weekend helped, certainly!
The December challenge consisted of
– A dacquoise biscuit
– A crème brulee insert
– A feuillette (crisp) insert
– A ganache insert
I stuck to a chocolate flavoured Yule log – a favourite with everyone around here – with a vanilla crème brulee and a white chocolate and coconut crisp insert. As I was making it, I was amazed how good each of the elements tasted individually, and though I was still nervous about my ability to pull the whole thing off, I knew that no matter how ugly it may turn out to be, it would still be delicious. The white chocolate and coconut crisp was especially tasty, and the off-cuts were devoured in a matter of seconds!
I ran into slight problems when my crème brulee insert wasn’t frozen enough to cut, and sort of collapsed slightly. I had the mousse ready to go, and was running short on time so I refroze the crème brulee for a while longer and did the best I could to assemble it. In some cross-sections, the crème brulee has all but disappeared! I also found that the icing didn’t quite cover the whole log nicely, but made some rather interesting decorative drips down the sides.
All in all, it was a very interesting and definitely challenging experience with ups and downs. But it is incredibly delicious, and I think it was worth the time and effort. I’m not going to post the recipe because it is so long, but for more Yule log goodness, check out the Daring Bakers Blog Roll!
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.