Yummy Yule Log

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

I was scared and excited for the December challenge. I'm glad I kept updating myself with reading the forum because various corrections due to comments and questions were made with the recipes.



Here are my comments:

Dacquoise - I did not have much problem with this, simple recipe and easy to follow

Mousse - Tasted really good! Simple to make but I did encounter confusion with the gelatine sheets. Recipe called for 2.5 sheets or 5 g. Since I had a good food scale I decided to take the weight and 2.5 sheets was way over 5 g. so i decided to just go by weight and ended up just using about 1 1/4 sheet of gelatin. Mousse consistency came out well.

Ganache - I may have made my sugar syrup too dark as I noticed that the ganache alone came out tasting quite bitter, together with the other components though it was not noticeable

Praline crisp insert - Decided to make my own gavotte and I had to do it twice. The first one crisped and burned at the edges while the middle part remained pale colored (raw). The second batch I made I lowered the temperature and although the edgest turned brown/burned real fast the rest came out a nice brown color. I just discarded the burned edges.

Creme Brulee insert - No problem with this recipe. Consistency was really good and taste was fantastic

Icing - Most comments regarding the icing in the forum mentioned that the recipe was not enough so most doubled. I wanted to make sure mine covered the log so I tripled the recipe.



I did the log for our family Christmas lunch and it was a hit. I would do it again. It is time consuming but it is not difficult to make.

aleli