Daring Bakers: French Yule Log.

First, the bit I'm required to say:

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

There. That's out of the way.

So. This month was a French yule log consisting of six elements. A mousse, a baked custard (they referred to it as a crème brûlée, but there was no caramelising sugar on top which, I thought, was the whole essence of crème brûlée), a chocolate praline crisp, a chocolate ganache, a dacquoise, and a chocolate glaze.



They then made available to us several recipes of which we were supposed to use and many variations. I'm told that there was a Word Document that could be downloaded and printed off. However, I didn't have Word (I do now.. Christmas present) and so I didn't download. I just copied and pasted. It's not that difficult, kids. Then I went through and decided upon the variations I would use.

I came up with: Vanilla mousse, chocolate custard, almond dacquoise, milk chocolate crisp, dark chocolate ganache, and dark chocolate glaze.

I had planned on making the lace crepes for the crisp. And they baked. And crisped. And did not burn at all (apparently other kids' stuff burnt). But when I tried getting it off my pan it did not just crumble.. it turned to powder. So I threw that out and used Rice Krispies. Supposedly I was supposed to crush the Rice Krispies. But too bad. I liked it as I did it. I also didn't just lay the crisp into my final log. I chopped it up. And I didn't use praline. I don't have a food processor and I was not spending time trying to turn that stuff to paste using my hand. Yes. I'm high-maintenance. What of it? Instead, I used some dulce de leche I had made previously and a little bit of my almond meal.



I also didn't feel it was really that hard unlike other people. But then. I broke it up into four days. I was not going to try and cram everything in one day. I am a bit sane. And I don't like to wash the same bowl five times in one day. So the first day I made the baked custard. Got the kitchen somewhat cleaned. Made the crisp. The next day I made the mousse. And I assembled the mousse, custard, and crisp. The third day, I made the cake. Then I made the ganache. Assembled that. Then the fourth day I made the glaze. It was pretty smooth sailing. The only thing that went wrong was the lace crepes which was easily fixed by Rice Krispies. So.. it really was very relaxed. Boring almost, since it took so many days to assemble.

The vanilla mousse didn't really shine through paired with so much chocolate. I'm considering making another sometime, but with lemon mousse. And... dare I use it... -white- chocolate. I hate that stuff. It's not even chocolate. And it's sickeningly sweet. But I don't like lemon with dark chocolate. I like both by themselves. But paired together, the chocolate overpowers the lemon and I love lemon. Or maybe I won't so this. I'll do something else. But either way. I am curious to use at least the ganache again. But as a frosting.

So yeah. Now I have this big loaf of stuff. I told Aaron I'm forcing him to take half of it.



The Recipes:

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:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar

1. Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2. Sift the flour into the mix.
3. Beat the eggs whites, gradually adding the granulated sugar until stiff.
4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5. Grease a piece of parchment paper and line your baking pan with it.
6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
8. Let cool and cut to the desired shape.

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

Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.
In the Vanilla Mousse variation, pastry cream is made to the same effect.
In the Mango Mousse variation, Italian meringue is made to the same effect. Italian meringue is a simple syrup added to egg whites as they are beaten until stiff. It has the same consistency as Swiss meringue (thick and glossy) which we have used before in challenge recipes as a base for buttercream.
The Whipped Cream option contains no gelatin, so beware of how fast it may melt.
Gelatin is the gelifying agent in all of the following recipes, but if you would like to use agar-agar, here are the equivalencies: 8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar.
1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.

Ingredients:
2.5 sheets gelatin or 5g / 1 + 1/4 tsp powdered gelatin
1.5 oz (3 Tbsp / 40g) granulated sugar
1 ½ tsp (10g) glucose or thick corn syrup
0.5 oz (15g) water
50g egg yolks (about 3 medium)
6.2 oz (175g) dark chocolate, coarsely chopped
1.5 cups (350g) heavy cream (35% fat content)

1. Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)
2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
2a. Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F (118°C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.
2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3. In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
4. Whip the remainder of the cream until stiff.
5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.
6. Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.

Variations on the Dark Chocolate Mousse listed above:

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% fat
7.8 oz (220g) milk chocolate
2 1/3 tsp (15g) glucose or thick corn syrup
1 1/3 cup (320g) heavy cream 35% fat

1. Chop the chocolate coarsely.
2. Heat the 160g of cream to boiling and pour over the chocolate and glucose syrup.
3. Wait 30 seconds then stir the mix until smooth. Add the remaining cream.
4. Refrigerate to cool, then whip up.

Vanilla Mousse
2/3 cup (160g) heavy cream (35% fat content)
2/3 cup (160g) whole milk
1 vanilla bean
4 medium-sized egg yolks
3 oz (6 Tbsp / 80g) granulated sugar
3 Tbsp (25g) cornstarch, sifted
4g / 2 tsp powdered gelatin or 2 sheets gelatin
1 cup (240g) whipping cream (35% fat content)

Make a pastry cream:
1. Pour the milk and 2/3 cup cream into a saucepan. Split the vanilla bean in half, scrape the seeds from the vanilla bean halves into milk and put the vanilla bean in as well.
2. Heat to boiling, then turn the heat off, cover and let infuse for at least 30 minutes. Then remove the vanilla bean.
3. Beat the egg yolks with the sugar until white, thick and fluffy.
4. Add the cornstarch, beating carefully to ensure that there are no lumps. While whisking vigorously, pour some of the milk into the yolk mixture to temper it.
5. Put infused milk back on the stove on medium heat. Pour yolk mixture back into the milk while whisking vigorously. Keep whisking vigorously until mixture thickens considerably.
6. As soon as the mixture starts to boil, leave on for only 2 more minutes. (The recipe says you should remove the vanilla bean at this time but in the interest of no one getting burned, that can be done after you take the pastry cream off the stove.)
7. Once removed from the heat, cover the pastry cream by putting plastic film directly on the surface of the cream (this prevents it from forming a thick and unappetizing skin as it cools). Let cool at room temperature.
8. Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil). Whisking vigorously, pour the cooled pastry cream over it.
9. Whip the 1 cup whipping cream until stiff and add gradually to the pastry cream (DO NOT WHISK). Blend delicately with a spatula (DO NOT WHISK).

Mango Mousse
2 medium-sized egg yolks
2 Tbsp (17g) cornstarch
1/3 cup (80g) whipping cream
7 oz (200g) mango puree
3.5 oz (1/2 cup / 100g) granulated sugar
1.3 oz (36g) water
2.5 gelatin leaves or 5g / 2+1/4 tsp powdered gelatin
3.5oz (100g / ~100ml) about 3 medium-sized egg whites

1. Beat the egg yolks with the cornstarch until thick, white and fluffy.
2. Heat the cream in a medium saucepan and once hot, pour a small amount over the egg yolks while whisking vigorously.
3. Pour the egg yolk mixture back into the rest of the cream in the saucepan, add the mango puree and cook, stirring constantly, until it thickens considerably, at least 3-5 mn. Let cool to lukewarm temperature.
4. Make an Italian Meringue: Cook the sugar and water on medium heat until temperature reaches 244°F (118°C) when measured with a candy thermometer. If you don’t have a candy thermometer, test the temperature by dipping the tip of a knife into the syrup then into a bowl of ice water. If it forms a soft ball, you’ve reached the proper temperature.
4a. Beat the egg whites until foamy. Pour the sugar syrup into the whites in a thin stream while continuing to whisk vigorously (preferably with a mixer for sufficient speed). Whisk/beat until cool (approximately 5 minutes). The meringue should be thick and glossy.
5. Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil).
6. Put the melted gelatin in a mixing bowl and, while whisking vigorously, pour the lukewarm mango cream over the gelatin.
7. Carefully blend the Italian meringue into the mango mixture.


Element #3 Dark Chocolate Ganache Insert

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

1. 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).
2. 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.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. 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 Insert listed above:

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)

1. 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).
2. 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.
3. 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

1. 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).
2. 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.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Cinammon-Milk Ganache Insert
1.75 oz (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

1. 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).
2. 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.
3. Pour the hot caramel-milk mixture over the milk and dark chocolate. Wait 30 seconds and stir until smooth.
4. 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.
If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.

To make 2.1oz / 60g of gavottes (lace crepes - recipe by Ferich Mounia):
1/3 cup (80ml) whole milk
2/3 Tbsp (8g) unsalted butter
1/3 cup – 2tsp (35g) all-purpose flour
1 Tbsp / 0.5 oz (15g) beaten egg
1 tsp (3.5g) granulated sugar
½ tsp vegetable oil
1. Heat the milk and butter together until butter is completely melted. Remove from the heat.
2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3. Grease a baking sheet and spread batter thinly over it.
4. Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

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

1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. 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) Insert listed above:

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

1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. 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

1. 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:
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean

1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:
- you will get a much nicer mouth feel when it is done
- you will be able to control its baking point and desired consistency much better
- it bakes for such a long time that I fear it will get overdone without a water bath
Now...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Variations on the Vanilla Crème Brulée insert listed above:

Chocolate Creme Brulée Insert
½ cup + 1 2/3 Tbsp (140g) whole milk
2/3 cup + 1tsp (140g) heavy cream (35% fat content)
1/3 cup (25g) unsweetened cocoa powder
4 medium-sized (72g) egg yolks
1.4 oz (3 Tbsp / 40g) granulated sugar

1. Heat the milk and cream to just boiling. Add the cocoa powder.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the cocoa milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:
- you will get a much nicer mouth feel when it is done
- you will be able to control its baking point and desired consistency much better
- it bakes for such a long time that I fear it will get overdone without a water bath
Now...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.


Element #6 Dark Chocolate Icing

Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)

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 gelatin or 2 sheets gelatin
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

1. Soften the gelatin in cold water for 15 minutes.
2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3. Add gelatin to the chocolate mixture. Mix well.
4. 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 Icing listed above:

Milk Chocolate Icing
1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin
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

1. Soften the gelatin in cold water for 15 minutes.
2. Coarsely chop the chocolate and butter together.
3. Bring the cream and glucose syrup to a boil.
4. Add the gelatin.
5. Pour the mixture over the chocolate and butter. Whisk until smooth.
6. 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
1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin
3.5 oz (100g) white chocolate
2 Tbsp (30g) unsalted butter
1/3 cup (90 g) whole milk
1 2/3 Tbsp (30g) glucose or thick corn syrup

1. Soften the gelatin in cold water for 15 minutes.
2. Coarsely chop the chocolate and butter together.
3. Bring the milk and glucose syrup to a boil.
4. Add the gelatin.
5. Pour the mixture over the chocolate and butter. Whisk until smooth.
6. 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.



Oh. I had mine sitting in my fridge for almost two hours before I cut it. Maybe my fridge is just really cold because even then it was still hard to cut. And I left it in there over night. It's still in log shape.

Pictures will come soon.

Lesson today, Kids.

So. I'm pretty sure you're aware, but I'm going to explain this lesson anyway.

When you're little and you try doing something that only "grown-ups" do or when you're first trying something you've never done before, you're cautious. You double-check things. You always make sure it's safe. If it's a nw recipe, you're constantly rechecking the ingredients. "Was it two cups? Yeah. It's two cups. Wait. Two cups, right? Okay. And now... I have two cups in... yes. That's right." But then you start repeating your recipes or whatever else you're doing and you become confident. Which is good. But then.. you become overconfident. You become cocky. And that's when you screw up.

Now, this isn't meant to demotivate you. But to make sure you're aware. No matter how invincible you think you are, how smart you think you are, how great you think you are, you're going to mess up at some point. Maybe you're exceptional in English.. and you fail your mid-term. Or.. you're absolutely fantastic at baking.. and your cake doesn't rise. Or.. you've burnt yourself whilst cooking so few times that you think you're just that much more careful than everyone else. And then, like me, you burn yourself three times in as many weeks. Yes. Three times. The first was on the side of my right hand at the base of my index finger on the oven wall. What's odd is that the oven was to my right. So I don't even know how I did that. The second time I was making jambalaya.. which I didn't get a picture of. I ate it all before I remembered. I tilted the pan to move the oil and butter and grease around. And it worked. But I also moved the chicken, it slammed against the wall of the pot which sent up a big splash of hot grease which landed right on my hand. Nowhere else. And the third time, I was taking a pizza out of the oven, but had failed to open the oven door all the way because, well, I never open it all the way. I misjudged the distance between the door and my hand and SSSSS. I have my own mood tattoo. The burn changes colour depending upon how hot my hand is.

So I've been making mistakes and it has made me realise no matter how good I think I am.. I'm going to mess up at times. Even the jambalaya got messed up. It burned. Yeah. Just a bit. But it burned. The resulting jambalaya was quite good, though. Seriously. It had this slight smoky flavour that wouldn't have been present otherwise. I'll likely never be able to get that same flavour again, but it worked to my advantage.

The next time you mess up that cake, or your lemon mousse you spent hours making separates overnight, or your essay that you simply adored gets a "C," don't fret. Take the unrisen cake and fill it with big layers of mousse to take the attention away from the thin cake and give it height. Mix the separated mousse together and call it "Lemon soup." It tastes just as good, it's just not a mousse, so label it differently. Your guests question the change in dessert when you said you were having mousse and you wind up with soup? "This recipe sounded niftier." Or you know.. whatever word you fancy. I fancy "nifty" and "neat." I've also taken a fancy to "the bee's knees." Your essay got a C? That's a bit trickier. You can't quite take that back. But you can always talk to your teacher and ask what was wrong with it so you can find out what to fix next time. Was your conclusion weak? Your body empty? Something wasn't strong enough, but if you know what your weakness is, you can strengthen it. If you don't know what's wrong, you'll spend too much time trying to fix something that isn't broken. Your teacher obviously knows what is wrong. But you're still okay. You can fix it and come out with something even better.

Most of the time, these screw-ups aren't so bad. Just like my burns. You burn yourself, sure, it hurts. Screwing something up is going to be a big blow to your ego. But if you dwell on it and leave your food alone or all the stuff around you alone while you pity one tiny mistake, it's going to hurt yourself more in the long run. If you just continue on, the burn doesn't seem so bad. And within just a few days, it's not so much of a problem, it's just a minor irritant. Nothing that won't be gone in just a few more days.

So go make your mistakes. I'm off to make brownies and burn myself again most likely. Eh. That's life.

So I pretty much love chicken.

I really do. Chicken is amazing. As much as people can try to persuade me to be a vegetarian, I don't want to do it for the "sake of the animals." And as much as they tell me about the health benefits.. well.. I just can't give up my meat. I am able to have meals without meat. I do know there is such a thing. But to completely get rid of it and never have it again? I can't do that.

What is this rambling about? Well. I've been wandering through Yahoo! Answers lately, helping with stuff in the "Food & Drink" section. Which is how I came upon this recipe. Someone was curious if this dish would go well with fettuccine alfredo. Alfredo is a cheesy cream sauce, whereas this dish is a salty tomato based sauce. I told her to go ahead. It sounded great. You can have tomato cream sauces, so why not have it separated in the same meal? The chicken recipe kept staring at me. It sounded so good. Especially with fettuccine alfredo. So that's what I made for dinner last night.

I didn't follow the recipe completely, though. Through my years (ha, I sound like I'm some wise old grandmother when I'm simply some random eighteen-year-old girl) of cooking, I've learned to not blindly follow a recipe. Well. You can, yes. And a lot of times it does turn out well. But if you're looking at a recipe and it does not seem right at all, or it has something you don't want to use, change it, then. This recipe called for a bit of salt. One and a half teaspoons. No, it isn't -that- much. But. When you add in the fact it calls for capers and prosciutto and canned tomatoes as well. Hmm. Something isn't quite right.

And on the topic of "things you don't want to use." It called for both wine and fresh red and yellow peppers. Any time something calls for wine, I instead use chicken broth. I could have used my nifty turkey stock I made after Thanksgiving, but I still had a carton of open chicken broth in the fridge, so I used that. As for the fresh bell peppers, I'd gladly use fresh. However, where I live, one single yellow bell pepper costs $1.79 and a red one costs $1.49. That's not per pound. That's each pepper. Or they have jars of roasted red and yellow peppers in the canned vegetable aisle that contains one red and one yellow bell pepper for $1.99. I'm cheap. So I went that route.

The recipe also didn't seem like it had enough garlic to me, so I increased that, and added in some chopped onions and sliced mushrooms. Well. The mushrooms were made off to the side because I'm the only one in my family who will eat them. And while the recipe calls for four bone-in, skinless chicken breasts and two skinless, bone-in thighs, I knew that would be way too much chicken for us. The original recipe could have been made with smaller breasts. I don't know. But where I live, chicken breasts come in a pack of three and all three feed five of us. But I couldn't find bone-in breasts, skinless or not. So I just grabbed the biggest package of boneless skinless.

I also didn't use fresh herbs; I used dried. Nor did I measure my dried herbs. I just used enough until it tasted good to me, and I added basil. The parsley and capers called for in the end are entirely optional. I left the parsley out completely, but I did add capers, only to my plate. Capers are an odd little thing, simply the pickled flower bud of [insert plant name here]. To me, they look like they're supposed to be crunchy, yet they're soft. They also have quite a salty, vinegary flavour, but more salty. I think if they had more of a vinegar flavour I wouldn't be so taken with them. I don't like vinegar at all.

As for the salt I mentioned, what, twenty minutes of writing ago? I only used enough salt to sprinkle on the chicken breasts. That's it. I felt no need to add anymore salt after that. But use your sense if you do decide to make this. Just because I changed it to suit my needs doesn't mean you have to, too. That's my lesson today, kids. Just because a recipe tells you to do something doesn't mean you have to do it. That zucchini bread tell you to put in half a teaspoon of cinnamon, yet it has no flavour? Add more. Change it. Go with what works for -you-. Recipes are created by -one- person with what works for -their- palate. Just because I feel this tastes good my way doesn't mean it doesn't taste good any other way.

Oh. And my fettuccine? Yeah. I made it myself. I was so giddy about it. But I never got a picture. It was dark. And then it was eaten. Mmm.

Roman-Style Chicken. (By Giada de Laurentiis.)

4 skinless chicken breast halves, with ribs (I used three big boneless, skinless chicken breasts)
2 skinless chicken thighs, with bones (I omitted.)
1/2 teaspoon salt, plus 1 teaspoon (I didn't measure; just sprinkled a little on each breast to season)
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon (Again, didn't measure, but I did add some extra later, into the sauce.)
1/4 cup olive oil (Didn't measure, just coated the bottom of my pan in a thin layer.)
1 red bell pepper, sliced
1 yellow bell pepper, sliced (I used jarred, roasted red and yellow peppers that I chopped and added with the tomatoes)
3 ounces prosciutto, chopped
2 cloves garlic, chopped (I used three, plus some garlic powder later on because I felt it needed more garlic.)
1 (15-ounce) can diced tomatoes (I used petite-diced tomatoes that I drained)
1/2 cup white wine (I used low-sodium chicken broth)
1 tablespoon fresh thyme leaves (I used dried.)
1 teaspoon fresh oregano leaves (I used dried.)
1/2 cup chicken stock (I used low-sodium broth.)
2 tablespoons capers (I just spooned some onto my portion)
1/4 cup chopped fresh flat-leaf parsley leaves (I omitted.)

Things I added: sauteed, sliced mushrooms half of a large onion, chopped

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. (I didn't measure. Just sprinkled some on.) In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers (I added the chopped onions here, and if people would have eaten mushrooms, these would have gone in at this time, too.) and prosciutto and cook until the peppers (onions) have browned and the prosciutto is crisp (mine didn't crisp), about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine (broth), and herbs (and I added the chopped, roasted peppers at this point). Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock (broth), and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

With my additions, I fancied this a lot. Without them.. I might have liked it, sure. But probably not as much.