A French Yule Log.

Phew!!!!!! At last i did it :) Never heard before or say Never thought would make something of this sought ever!!
Yes THE DARING BAKERS "actually" "literally" means u need to DARE to do stuff!

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

When i first saw the recipe that long i knew so that i will have to skip this month;s challenge, though i just dint want to quit. So on a one fine noon i put my daughter to a nap and started with the first thing the Dacquoise Biscuit, then determined that i would go alongside the Oder of the recipe given and try to finish all the elements in that day and yes i did it :) i completed all my elements by evening and started to assemble by night. I let the buche freeze and then the next day noon iced it :) I felt a sense of achievement, trust me.

ŏn'trə-mā', -mĕ' (entremets ) is a french word which means dishes served in addition to the main course of a meal ; especially desserts. Or it could also mean a specific dessert in this case.

The best part about this recipe is the medley of Smooth creamy mousse along with the praline crisps, the creaminess of brule, all of them combined to a perfect Bite.

I decided on a all chocolate Log except for the Brule , well i know its sinful but someone has rightly said "I could give up chocolate but I'm not a quitter. " and i firmly believe in this quote.

So lets start with the recipe: (i have had to change a few things because of me being vegetarian)

The six elements needed to make this log are :
1) Dacquoise Biscuit
2) Mousse
3) Ganache Insert
4) Praline (Crisp) Insert
5) Creme Brule Insert
6) Icing

Element #1 Dacquoise Biscuit (Almond Cake)

Preparation time: 10 mn + 15 mn for baking

Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible. Ingredients:

1-1/4 cups white self-raising flour

1/2 tsp. baking powder

1/4 cup butter

1/2 cup caster sugar

3 tbsp fat-free yogurt

1/2 cup milk

1/2 tsp almond essence

1/4 cup almond meal

Preheat the oven to 170C, Line your baking dish with a parchment paper. In a mixing bowl, cream the butter with the sugar until light and fluffy, Sift the flour and baking powder into another bowl. Mix the yogurt and the milk together. Add 1/3 of the flour mix to the creamed butter and beat in thoroughly. Then pour a third of the milk mixture and beat it in. Finish up the remaining flour and milk mix the same way till you get a fairly thick batter. Make sure you beat well after each addition now stir in the almond essence and almond meal .Pour this batter into piping bag and pipe an even layer on your baking dish. Bake until golden brown.

Variations on the Almond Dacquoise listed above:
Hazelnut Dacquoise :Substitute the same amount of hazelnut meal for the almond meal.
Chocolate Dacquoise :Add 3 tablespoons of sifted unsweetened cocoa powder into the almond meal/caster sugar mix in Step #1 of the Almond Dacquoise.
Lemon Dacquoise: Add the zest of 1 Lemon after the flour in Step #2 of the Almond Dacquoise.
Coconut Dacquoise: Substitute ¼ cup of almond meal and add 2/3 cup shredded coconut in Step #1 of the Almond Dacquoise

Element #2 Dark Chocolate Mousse

Preparation time: 20mn

Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula

Ingredients:

1 + 1/4 tsp powdered agar-agar

1.5 oz (3 Tbsp / 40g) granulated sugar

0.5 oz (15g) water

6.2 oz (175g) dark chocolate, coarsely chopped

1.5 cups (350g) heavy cream (35% fat content)

Soak the agar agar in water for about 1 hour and then dissolve it in about 3/4th cup of boiling water.). In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.Whip the remainder of the cream until stiff.Pour the melted chocolate over the agar agar mixing it well . Let the mix cool slightly and then stir in the whipped cream.

Variations on the Dark Chocolate Mousse

White Chocolate Mousse :Substitute the same quantity of white chocolate for the dark chocolate in the mousse recipe listed above.

Milk Chocolate Whipped Cream (Chantilly):(Can be made the day before and kept in the fridge overnight) 2/3 cup (160g) heavy cream 35% fat7.8 oz (220g) milk chocolate 2 1/3 tsp (15g) glucose or thick corn syrup1 1/3 cup (320g) heavy cream 35% fat .

Vanilla Mousse

Mango Mousse

Element #3 Dark Chocolate Ganache

Preparation time: 10mn

Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:

1.75 oz (4 Tbsp / 50g) granulated sugar

4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)

5 oz (135g) dark chocolate, finely chopped

3Tbsp + 1/2tsp (45g) unsalted butter softened

Make a caramel Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge). While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Variations on the Dark Chocolate Ganache :

White Chocolate Ganache Insert

1.75 oz (4 Tbsp / 50g) granulated sugar

5 oz (135g) white chocolate, finely chopped

4.5 oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)

Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small sauce pan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge). While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.

Dark-Milk Ganache Insert

1.75 oz (4 Tbsp / 50g) granulated sugar

4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)

2.7 oz (75g) milk chocolate

3.2 oz (90g) dark chocolate

3Tbsp + 1/2tsp (45g) unsalted butter softened

Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Cinnamon-Milk Ganache Insert

4 Tbsp / 50g) granulated sugar

4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream

A pinch of cinnamon

2.7 oz (75g) milk chocolate, finely chopped

3.2 oz (90g) dark chocolate, finely chopped

3Tbsp + 1/2tsp (45g) unsalted butter softened

Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).Heat the cream with the cinnamon (use the quantity of cinnamon you want to infuse the cream, a pinch is the smallest amount suggested) until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.Pour the hot caramel-milk mixture over the milk and dark chocolate. Wait 30 seconds and stir until smooth. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Element #4 Praline Feuillete (Crisp) Insert

Preparation time: 10 mn (+ optional 15mn if you make lace crepes)

Equipment: Small saucepan, baking sheet (if you make lace crepes).Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).

Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz.

Ingredients for the Praline Feuillete:

3.5 oz (100g) milk chocolate

1 2/3 Tbsp (25g) butter

2 Tbsp (1 oz / 30g) praline

2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K

Melt the chocolate and butter in a double boiler. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Variations on the Praline Feuillete (Crisp) :

Chocolate Crisp Insert

3.5 oz (100g) milk chocolate

1 2/3 Tbsp (25g) unsalted butter

2 Tbsp (1 oz / 30g) praline

1 oz. (25g) lace crepes or rice krispies or corn flakes or Special K

Melt the chocolate and butter in a double boiler. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Coconut Crisp Insert

3.5 oz (100g) white chocolate

1 oz (1/3 cup/25g) shredded coconut

1 2/3 Tbsp (25g) unsalted butter

2.1 oz (60g) lace crepes or rice krispies or corn flakes or Special K

Spread the coconut on a baking tray and bake for 5-10 minutes at 375°F (190°C) to toast (a different temperature might work better for you with your own oven). 2. Melt the white chocolate and butter in a double boiler. Stir until smooth and add the toasted coconut. 3. Add the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Element #5 Vanilla Crème Brulée Insert

Preparation time: 15mn + 1h infusing + 1h baking

Equipment: Small saucepan, mixing bowl, baking mold, wax paper Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...

Ingredients:

lb. silken tofu

4 tablespoon milk

3/4 cup sugar plus 2tablespoon sugar (reserved)

2 tablespoon cornstarch

dash Kosher salt or sea salt

Pre-heat oven to 375. Press tofu until a little water leaches out Put tofu and all other ingredients (except reserved sugar) into a blender and blend until a smooth, creamy texture has been created. Pour into custard cups or a pie tin and bake in a water bath until the tofu mixture browns a little and a knife inserted in the middle comes out clean. Remove mixture from water bath spread sugar on top and place under a hot broiler until the sugar melts and browns and begins to harden.

Element #6 Dark Chocolate Icing

Preparation time: 25

Equipment: Small bowl, small saucepan

Note: Because the icing gelifies quickly, you should make it at the last minute.For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component

Ingredients:

4g / ½ Tbsp powdered agar agar

¼ cup (60g) heavy cream (35 % fat content)

2.1 oz (5 Tbsp / 60g) granulated sugar

¼ cup (50g) water

1/3 cup (30g) unsweetened cocoa powder

Soften agar agar by soaking and boiling it in water, once dissolved ,Boil the rest of the ingredients and cook an additional 3 minutes after boiling. Add agar agar to the chocolate mixture. Mix well. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

Variations on the Dark Chocolate :

Milk Chocolate Icing

3g / 1/2Tbsp powdered agar agar

4.2 oz (120g) milk chocolate

2 Tbsp (30g) butter

¼ cup (60g) heavy cream (35 % fat content)

1 2/3 Tbsp (30g) glucose or thick corn syrup

Soften the agar agar . Coarsely chop the chocolate and butter together. Bring the cream and glucose syrup to a boil. Add agar agar . Pour the mixture over the chocolate and butter. Whisk until smooth. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

White Chocolate Icing

.3g / 1/2Tbsp powdered agar agar
4.2 oz (120g) white chocolate
2 Tbsp (30g) butter
¼ cup (60g) heavy cream (35 % fat content)
1 2/3 Tbsp (30g) glucose or thick corn syrup
Soften the agar agar . Coarsely chop the chocolate and butter together. Bring the cream and glucose syrup to a boil. Add agar agar . Pour the mixture over the chocolate and butter. Whisk until smooth. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

How To Assemble your French Yule Log

Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different. THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP. You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

1) Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.

You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:

2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.

3A) Pipe one third of the Mousse component on the Dacquoise.

4A) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.

5A) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.

6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.

7A) Pipe the last third of the Mousse component on top of the Praline Insert.

8A) Freeze for a few hours to set. Take out of the freezer.

9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.

10A) Close with the last strip of Dacquoise.

Freeze until the next day.

OR

2B)Pipe one third of the Mousse component into the mold.

3B) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.

4B) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.

5B) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.

6B) Pipe the last third of the Mousse component on top of the Praline Insert.

7B) Freeze for a few hours to set. Take out of the freezer.

8B) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.

9B) Close with the Dacquoise.

Freeze until the next day.

If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:

1) Dacquoise

2) Mousse

3) Creme Brulee Insert

4) Mousse

5) Praline/Crisp Insert

6)Mousse

7) Ganache Insert

8) Dacquoise

If you are doing the assembly UPSIDE DOWN with ONE piece of Dacquoise on the BOTTOM ONLY the order is
1) Mousse

2) Creme Brulee Insert

3) Mousse

4) Praline/Crisp Insert

5) Mousse

6) Ganache Insert

7) Dacquoise

If you are doing the assembly RIGHT SIDE UP in a springform pan the order is:

1) Dacquoise

2) Ganache Insert

3) Mousse

4) Praline/Crisp Insert

5) Mousse

6) Creme Brulee Insert

7) Mousse

8) OPTIONAL Dacquoise

THE NEXT DAY..

Unmold the cake/log/whatever and set on a wire rack over a shallow pan.Cover the cake with the icing.Let set. Return to the freezer. You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

I chose to decorate it with Dessert Cherries which my friend gifted me. The sides were sprinkled with chocolate sprinkles and to add a little glitter as it is festive season i sprinkled some silver sprinklers, i absolutely love the combination of brown, red and silver :)

I am absolutely sure to make this again with new variations next time.