It’s Daring Bakers challenge time again. Since this month’s challenge falls at the end of December, our hosts thought up an appropriately festive dessert: a traditional 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.
In France you can buy two kinds of yule log, either the familiar Genoise and Buttercream type, or what is more commonly purchased: a frozen yule log. This type of yule log, reminiscent of an ice cream cake, is often made of frozen mousse of some sort.
This traditional french yule log consists of the following elements:
1) Dacquoise Biscuit
2) Mousse
3) Ganache Insert
4) Praline (Crisp) Insert
5) Creme Brulee Insert
6) Icing
The assembly of the log involves a dacquoise biscuit layer at the bottom, with the other elements inter-layered with mousse and an icing finish. I used a simple loaf pan as my mold which worked out perfectly.
I never thought I’d say it, being the insatiable chocoholic that I am, but there is such a thing as too much chocolate. This cake is delicious, but small doses are in order. We did have some flavouring choices to make with regard to pretty much every element – but, chocoholic here remember, I chose mostly chocolate elements. Also, changes would be made to make this yule log dairy-free and egg-free. This is how my flavours for the different elements of the yule log played out:
1) Almond and coconut dacquoise biscuit
2) Chocolate mousse
3) Chocolate ganache insert
4) Chocolate coconut praline insert
5) Coconut-vanilla bean mousse (in place of creme brulee)
6) Chocolate icing
This biscuit was made as is with the addition of shredded coconut, with flax meal and water in place of eggs. I was super happy with how it turned out and was really tasty on its own.
For the mousse element, I used the Chocolate Mousse recipe from Vegan Cupcakes Take Over the World, which is really awesome and incredibly rich. This one’s definitely a keeper.
I veganized the existing recipe for the ganache element, and I was super pleased with how it turned out – in fact it’s probably the best ganache I have ever made. The recipe involved caramelizing sugar by dry method which is then combined with cream and then poured over finely chopped chocolate. I used Belsoy cooking cream, a soy product, in place of the heavy cream called for. I used a gorgeous dark organic chocolate, 70% cocoa, which was just beautiful.
For the praline insert I used praline paste saved from a past DB challenge, the Filbert Gateau with Praline Buttercream. I opted to make this element using the rice crisp cereal option, rather than the home made crisps, due to time constraints. I added shredded coconut.
In place of creme brulee I made a vanilla-bean mousse infused with coconut – essentially a creamy pudding given extra stability with the help of agar.
The chocolate icing was another great discovery that I will be revisiting in future. I veganized the recipe provided, substituting Belsoy for heavy cream and Earth Balance for butter. This was the first time I’d tried the Belsoy cooking cream and I have to say, I’m a fan. The icing is meant to be stabilized with gelatin, for which I substituted agar quite nicely: Agar, I heart you.
I made all elements save the icing in a 6-hour stretch, assembling the log as I went along, before letting everything freeze overnight in the pan. On the second day the log was unmolded, iced, and returned to the freezer to set. I then sliced individual portions while the log was still frozen (this makes it easier to slice without wrecking the log’s shape), and allowed them to thaw on the counter for about an hour before serving the cool, ultra-rich, super decadent chocolate dessert.
Thanks for visiting people – and happy holidays to everyone. I wish you all a very happy, safe and warm new year!
I leave you with my favourite Christmas ornament:
Be sure to visit the Daring Bakers Blogroll for more baking inspiration than you could ever ask for:
BEYOND stunning!!
Seriously. Amazing.
VeggieGirl and Shelby: You guys are quick off the mark!! and awesome! Thanks so much for the support, you guys are great :)
Looks wonderful! I love the way you decorated it.
I never tried any vegan dessert,and I must admit yours looks truelly delicious.I wish I could try a slice to satisfy my curiosity:0
Looks delicious, as always! And I think I drooled a little bit while reading the section on your preparation of the ganache.. :) And isn’t agar the BEST!?!
That looks amazing and well done for making it vegan yet not losing any of the eye candy appeal at all :) I’m definitely showing this to my vegan friends :D
Such a great idea to use the Coconut-vanilla bean mousse! Well Done!
Amy
Your Yule Log is beautiful – I am impressed by the perfectly differentiated layers. Lovely. I must agree that sometimes there can actually be too much chocolate (gasp!) – small slices are definitely in order. And, let’s face it, don’t small slices somehow make us feel more refined and as if we are demonstrating restraint?
Looks beautiful. I know just what you mean about the overwhelming chocolate-ness of it all. I like the coconut element you introduced- I’m quite chocolate-d out at the moment but that sounds lovely. I think I may have to get that vegan cookbook… I don’t always bake vegan (I am gluten-free and vegetarian), but I do like to try vegan recipes and that recipe sounds like a real winner!
-Sea
Waouw, your log is very nice! The cut is perfect! Good work, bravo to you!
The vegan are gifted ;)
A perfect and beautiful log! Great job!
Cheers,
Rosa
Wonderful job on the challenge, Marika! It definitely looks decadent and delicious- Perfect for the holidays! ;)
oh my!! how could this marvellous cake be vegan too !! you amaze me. yum yum i m tasting it. OH NO ITS MY IMAGINATION PLAYING TRICKS ON ME :(
Wow.. and to think it is vegan, amazing job! I personally think your “slice” looks perfect!
Happy Holidays!
It’s beautiful!
Stunning!!! I have been so amazed to see what the alternative Daring Bakers can do to adapt a challenge. I’m not vegan but I would definitely want to try your version of the yule log. Great job!
It looks perfect and I am so impressed at your adaptations for everything. It would probably be much easier for me to digest right now than my own log. Beautiful job! Have a Happy New Year!
Wow, your log looks delicious! And really helpful to learn about how you veganised the recipe, thanks! Happy new year
Words cannot describe how amazing your yule log looks!! Perfect layers. I am still in my post-yule log “i don’t want to ever see chocolate again” phase, but I think seeing yours may have snapped me out of it….
Delicious looking log! I have to hunt down some Belsoy cream to try.
Absolutely perfect! Six hours? You have some serious patience.
Happy New Year!
Lovely, lovely, lovely!
Gorgeous log, M! I knew yours would turn out amazing :) I wish I could have taken part in this month’s challenge, but it was too much to tackle in a wheelchair, not to mention getting all the ingredients and equipment I needed would have been too much of an imposition on family and friends since they were preparing for the holidays. Oh well, maybe next month, depending on how far along I am in my therapy, and the difficulty factor.
That said, your photos are gorgeous too! Did you get your Nikon yet? :)
I’m just so amazed by the creativity of all you you vegan bakers! It looks amazing, with perfect layers and I’m sure it tasted as good as it looks!
Your log is so perdy! Beautiful photos! Happy New Year to you & your family!
Looks great! I woul like to have a piece of it! majmm!
your yule log came out beautiful! great job.
Very pretty, neatly done! The layers are perfect!
Your log looks wonderful and I’m so impressed that you made it vegan. Good job.
I love your log with it’s picture perfect layers but I love your ornament even more!
Very nice job! I admire how you are able to convert the recipes to fit your personal taste and diet! It must take some terrific creativity!
You did a fabulous job on your yule log! Happy Holidays!
Natalie @ Gluten A Go Go
This looks absolutely incredible. I came across it a while ago but xmas fast approaching and I’m going to make your beautiful version for boxing day. Could you possibly share your recipe for the vanilla-bean mousse/creme brulee? I would REALLY appreciate it.
Also, I was wondering, do you think it would matter if I made it say a week in advance and just pulled it out a few hours before serving as opposed to making it just a day or 2 before serving?
Sorry for the questions! I’m really excited about this dessert.
:)
Hi Emma! Emailed you :)
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