Sunday, December 28, 2008

Daring Bakers: French Yule Log

This is a pretty intense recipe. I didn't even know what a yule log was, let along a French yule log. There are all sorts of layers and stuff. But it didn't actually take all that long. And a fair amount of it was just put it in the freezer and wait. And I could leave it in the freezer for after all the Christmas nonsense is over.

Now apparently someone caught that the cream was supposed to be whipped in the mousse. But I had printed my recipe earlier. And although I had looked at a lot of comments, I hadn't actually looked at the first page with the recipe corrections. When I was mixing in the cream I thought it was kinda strange but I figured oh well. After I mixed in the last bit of cream I looked at the recipe and saw the correction. Oh well. Still tasted good. Though it probably would have been lighter and fluffier if it had been whipped.

There are a lot of parts to this dessert. There are a whole bunch of layers in there that each need to be made and baked and cooled. They are all small thin layers which means to prep them you need lots of small pot, pans and bowls. I don't have a pot small enough for quite a few of the items. I ended up doing quite a few in a measuring cup and some in the microwave when things needed to be heated/melted.

From the top, it's glaze, mousse, creme brulee, mousse, crisp, mousse, ganache, cake.

The crisp layer didn't work out for me very well. I had issues getting it spread because my pan is slightly warped. Then I left it in the oven too long and the edges burnt. And the creme brulee layer ended up a bit icy as it is a frozen dessert.

The mousse was really rich and good. I will probably make it again, just as mousse, not sure about the whole thing. It was pretty easy too. The ganache and cake are pretty good too though the best part is really the mousse.

Look, I even got a not awful looking (for me) picture! mmmmm

Picture this said by one of those fast talking end of a commercial guys:
"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."


Lori said...

Your layers look great. Great job!

If I may be so bold, I think you should rename your site, "I'm Amazingly Exciting!"

Gretchen Noelle said...

This looks great! Although the recipe looked intimidating, you are right, it was not altogether difficult. Wonderful job!

Me! said...

Lori: haha, sorry, I'm boring and I'm sticking with it! Thanks for the vote of confidence anyway.