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  • pixeltheatre 12:02 am on December 28, 2008 Permalink | Reply  

    Daring Bakers 14th Challenge: French 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. 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
    2)  Mousse
    3)  Ganache Insert
    4)  Praline (Crisp) Insert
    5)  Creme Brulee Insert
    6)  Icing 

    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. 🙂

    • Jo 3:23 am on December 28, 2008 Permalink | Reply

      Congrats on your challenge and it sounds as if you enjoyed it as well. Have a happy new year.

    • Chris 4:13 am on December 28, 2008 Permalink | Reply

      Well done! Looks great.

    • Gretchen Noelle 9:30 am on December 28, 2008 Permalink | Reply

      Most complex indeed, but you completed it very well. I agree that creme brulee along with mousse – who can resist??

    • Lynn 11:54 am on December 30, 2008 Permalink | Reply

      I wish I had done mine in a more traditional log, like yours. It shows off the layers much better. Your yule log looks great. Well done.

    • Cirri 6:07 pm on December 30, 2008 Permalink | Reply

      Luce fantastico!!!Felicidades

    • Debyi 2:37 pm on January 1, 2009 Permalink | Reply

      Your log looks great! Your layers look so good, very well defined.

    • Madam Chow 4:58 pm on January 1, 2009 Permalink | Reply

      Very well done – it looks wonderful! I still have to get my R2R challenge up, too. I’m so impressed that you’re getting everything done!

    • Renee 10:24 am on January 2, 2009 Permalink | Reply

      Beautiful Log!! Awesome.

    • Lisa 11:38 am on January 2, 2009 Permalink | Reply

      Your yule log looks super yumm!! I think mine would have looked like yours if I let it set up before devouring a little prematurely! Great job!

    • Y 11:57 am on January 2, 2009 Permalink | Reply

      That looks great! I found it quite rich too.. but in a good way! :9

    • Hilda 1:59 pm on January 3, 2009 Permalink | Reply

      It looks wonderful and I’m glad you enjoyed the taste of it! A version with less elements still qualifies as a French yule log btw, you can make it with just a mousse, an insert and icing and voila! And after all that work you can feed a lot of people really well since it can be very rich, so that’s worth it too.

    • Barbara 5:01 pm on January 3, 2009 Permalink | Reply

      Your log looks perfect! Nice job!

    • Breadchick Mary 2:41 pm on January 4, 2009 Permalink | Reply

      Oh your layers are fantastic looking. Well done.

    • rainbowbrown 7:31 am on January 7, 2009 Permalink | Reply

      A little does go a long way with these slices – rich is the word. Nicely done!

  • pixeltheatre 12:02 am on December 1, 2008 Permalink | Reply
    Tags: crème fraîche, , squash, vanilla   

    Recipes to Rival – 2nd Challenge: Squash Soup with Vanilla Crème Fraîche 

    This month’s challenge was perfectly timed for a cold and rainy November in the Pacific Northwest: soup. Our hostess was Meghan of Joy Through Cooking. Meghan chose a recipe from last season’s Top Chef show, Squash Soup with Vanilla Crème Fraîche. Top Chef is not a show I follow normally, but I had actually seen this episode, so it was neat to have a reference for it. This recipe was created by Andrew D’Ambrosi and Spike Mendelsohn, in response to a challenge where teams had to create a recipe using terms shouted out at an improv show: Yellow, Vanilla, Love. This recipe was the result.

    Following the recommendations from members on the forum, I roasted the squash the night before. The interesting twist to this recipe, for me, was the use of miso paste with the mirepoix. What a great flavour it added to the soup! The other nice touch was the vanilla crème fraîche. All in all, a recipe well worth trying. Great challenge, great results.

    Bring on December!!

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