17 hours ago
Sunday, December 28, 2008
Daring Bakers: French Yule Log
This isn't the Yule Log of which you're thinking (can't end in a preposition). No little mushrooms and holly berries. This is a complicated, time consuming masterpiece of a dessert. It was awesome! It took me all day Christmas Eve, and then some of Christmas morning after needing to be frozen over night. But I'm getting ahead of myself. A French Yule log has these components, all of which had to be homemade: Dacquoise, Mousse, Ganache, Feuillete, Creme Brulee, and Icing. Look at all those fabulous French words! Yay! This is everything a dessert should be. It was like doing a puzzle, this challenge was fabulous.
Kristinepoe (a new Daring Baker, no blog posted yet), posted some pictures on the Daring Baker's website that inspired me to do it her way instead of the way the recipe was originally writen. My log has a White Chocolate Mousse instead of chocolate, and a Chocolate Creme Brulee instead of vanilla. She mentions, and I agree, the chocolate creme brulee tastes odd with cocoa powder; next time I'll put in chocolate instead of cocoa. I also had a really hard time getting the creme brulee to set up. It took turing up the oven a full 100 F higher and baking almost 2 hours extra. Perhaps this is a problem similar to what I've had with the cheesecakes?
The rest of the Yule log layers are to die for, though. The white chocolate mousse, heavenly. The whipped chocolate caramel ganache, divine. Ahhh. Those two in particular I'll have to use in other recipes. For the Feuillete I used gingerbread crisp cookies instead of the gavottes; the ginger added a nice note.
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