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. Last December, we were challenged with the traditional version of North American yule log. This year we went to Europe for the French version of this dessert. This was the most complex recipe I had done so far for DB. Reading the recipe through the first time, I started laughing at Item number 3, of this 6-parts challenge. Oooh…boy…Though time is always at a premium at this time of the year, the components were too enticing to skip.
The recipe was taken from Flore from Florilege Gourmand.. The yule consisted of six different components:
1) Dacquoise Biscuit
3) Ganache Insert
4) Praline (Crisp) Insert
5) Creme Brulee Insert
How can you say no to a dessert that includes crème brûlée and dark chocolate mousse?… Despite a shaky start (a comedy of errors more than anything), I completed this challenge over a period of two days. Luckily, since it was a frozen dessert, it could be done ahead of time. Though incredibly rich, (thin slices go a long way) it was a nice way to end our Christmas meal and was well received. Looking forward to January. 🙂