I wasn´t totally sure I would be able to participate in the Daring Bakers challenge this month. As I´m sure your stress levels can attest by now, December is generally a hectic month, and not just in terms of baking since I don´t bake much since it´s summer here, just in terms of organization, gifts, work, bills, and such.
But luckily for me, this month´s challenge, while very involved, didn´t require much oven time and, even better, was served frozen! Now that I can do!
If you haven´t figured it out yet after reading post after post about “French Yule log”, well, that´s what our hosts Hilda of Saffron & Blueberry and Marion of Il en faut peu pour etre heureux chose for us. My hat´s off to you, ladies, wonderful job on picking a challenging recipe, and managing to keep it fun.
So, we had different choices in terms of flavors for the different elements and the shape of the whole thing. I went against tradition and chose to make it in a springform cake pan since I would be serving it to my whole family on Christmas Eve, so it was important for it to be enough for everyone, but also to look big enough for everyone.
The elements I chose are:
1) Almond dacquoise Biscuit
2) Milk chocolate mousse
3) Dark chocolate ganache Insert
4) Praline (Crisp) Insert
5) Creme Brulee Insert
6) Dark chocolate icing
I know it looks scary, but you can make the milk chocolate mousse, the creme brulee insert, and the crisp the day before, so you have half of the elements done already when you start working on the second day, and those last 3 elements don´t take long to make anyway.
I did the milk chocolate mousse, which is basically a whipped ganache starting with a caramel base (the only modification I made was adding cinnamon to the cream), which was both easy and absolutely delicious, so this one joins my baking repertoire from now on. That´s one of the beauties of multi-element recipes, you may not make the whole thing again, but you can fall in love with different elements and incorporate them to other recipes or use them on their own.
The dark chocolate ganache is also dreamy, and I added some cardamom and cinnamon to it to make it even better. In the case of the praline crisp, I was good and did the praline myself, but after that I felt I couldn´t possibly make an extra element from scratch, so instead of making “gavottes” from scratch, I took advantage of the options and ended up using oat square cereals, which I crushed before mixing with the chocolate.
Now, a big warning regarding the praline crisp: many people in the DB forum said that the crisp made it almost imposible for them to cut the log properly, crushing what was underneath. My crisp wasn´t particularly thin, so I decided to mess with aesthetics and chop it beforehand so I could sprinkle it on top of the mousse instead. It worked like a charm, but I basically lost a whole lot of definition in my layers. But I´m thiking that if you do it with crushed gavottes, you can get a thiner crisp, thus making it possible to cut the log without ruining the whole thing.
Last comments, I wouldn´t recommend making the creme brulee in the chocolate version, since making it vanilla (with a bit of lemon zest in my case) brings a much needed break to all that chocolate. And, even though it looks suspicious, the dark chocolate icing worked like a charm, and had a great shine to it.
For decorations, I did some chocolate triangles using Helene´s trick of pouring them on bubble wrap and sprinkling some leftover praline on the white chocolate.
Well, I don´t know about you, but I´m tired just thinking about all those steps, so I´m gonna go rest a bit before New Year´s Eve. But before you go, check out what my fellow Daring Bakers did with this recipe, you are bound to be amazed.
Oh, and a belated Merry Xmas from Phoebe and me… and yes, she looks pissed off, and I think she was, with every right too, it was her birthday and I was making her wear a Santa hat!
(Recipe after the jump)