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Like Chocolate? Then “Yule” Love This – A French Yule Log: Daring Bakers Challenge December 2008

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Christmas is over and the New Year is peeking out from around the corner. In keeping with the spirit of the season, Hilda of Saffron and Blueberry and Marion of Il en Faut Peu Pour Etre Heureux (our Daring Baker hosts this month) chose to set us the challenge of creating a French Yule Log/ Cake. The recipe was by Flore from Florilege Gourmand. The detailed and complete recipe can be found at Hilda’s blog.

This again was another of those desserts I’d never heard of! And then I saw the recipe and the first thought that came to my mind was “I can’t do something this complicated; I can’t even make sense of the recipe”!! Not a very Daring Baker like thought, I know. I gave myself about 4 or 5 days to calm down and gather my courage to read the recipe again. That’s when I realized that this log/ cake was about smaller easy to make individual elements which were then assembled into one finished fantastic looking dessert. That’s when I decided I was upto the challenge.

Before I go further, for those who are unaware of this, I just want to mention that within the Daring Baker group, there exists a smaller group called the Alternative Daring Bakers. They are “alternative” because of their dietary preferences and includes people who are vegetarian, vegan, gluten free, to mention a few. I am also part of this group, being a vegetarian, but do not face too much difficulty as a Daring Baker because we do eat eggs occasionally.

But can you imagine trying to bake without eggs, or regular flour or milk products as many of them do? Let me tell you its not very easy baking with alternatives while trying to achieve the taste and texture of foods baked according to the original recipes. Yet they do it every time with amazing results.

This month, I decided to bake as many of the elements as I could without eggs and it was also the first time I was using agar agar and fellow alternative bakers came to my rescue. A special thanks to VeganPower of VG-Zone and Shellyfish of Musings from the Fishbowl who helped me with recipes and suggestions.

We were required to make the six specified elements and we were provided with the recipes and some variations for each element. This was compulsory but we had the freedom to choose our flavours and the shape of the log/ cakes and our presentation of this dessert.

I chose to make a round cake because my 6” cake tin was the only thing I had that was suitable for this cake. For some elements, I used the given challenge recipes and for others I used recipes of my choice which I’ve given below.

Element 1 : Dacquoise Bicuit – I followed the given recipe, making my own almond meal, and had no problems here. Having made a similar cake for the Opera Cake in a previous challenge helped. There was enough batter to make two 8” layers. Unfortunately, while I was removing one of these from the tin, it tore so we ate this one and I used only one layer in my final cake.

Element 2 : Egg Free Vanilla Mousse – I decided to make an eggless mousse using agar agar. I used a recipe that I adapted from Tarla Dalal’s Eggless Chocolate Mousse. The mousse was lovely, though I thought it might be too soft to carry the weight of the individual elements. So I froze the mousse for a couple of hours so that it was still easy to spread yet solid enough to take the weight of the other elements.

Element 3 : Dark Chocolate Ganache Insert -I followed the given recipe but used cream with 25% fat and salted butter.

Element 4 : Coconut Crisp Insert – I made this layer using the provided recipe and Kellogs Special K for the crispiness/ crunch. While it came out alright, I found it pretty hard once it froze and difficult to cut through.

Element 5 : Egg Free Orange and Cardamom Brulée Insert – I decided to go eggless here and used a recipe provided by Shellyfish. I substituted the water with unsweetened orange juice and also added 2 tbsp of orange marmalade. I also used 1½ tsp of powdered cardamom instead of vanilla. Below is the Pastry Cream/ Custard recipe adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau.

Element 6 : Milk Chocolate Icing – I went with the given recipe using agar agar instead of gelatine.

Like Chocolate? Then “Yule” Love This - A French Yule Log: Daring Bakers Challenge December 2008

Christmas is over and the New Year is peeking out from around the corner. In keeping with the spirit of the season, Hilda of Saffron and Blueberry and Marion of Il en Faut Peu Pour Etre Heureux (our Daring B
Print Recipe Pin Recipe
Course Dessert
Cuisine French
Servings 10 serving

Ingredients
  

For the Egg Free Vanilla Mousse (Element 2) :

  • 2 xbd1/2 cups milk (I used 3% fat)
  • 1 tbsp cocoa unsweetened powder (optional)
  • 1 vanilla bean
  • 10 tsps sugar granulated
  • 12 tsps agar pieces / flakes
  • 3 tsps vanilla custard powder flavoured (I used corn starch)
  • 200 gm fresh cream (I used 25% fat)
  • 3 tbsps sugar powdered

For the Egg Free Orange & Cardamom Brulxe9e Insert :

  • 1/3 cup sugar granulated
  • 2 tbsps AP flour unbleached
  • 1/4 cup water
  • 1 1/3 cups milk soy milk or soy
  • 2 tsps lemon vanilla extract or

Instructions
 

  • To make the Egg Free Vanilla Mousse start by soaking the agar pieces/ flakes in 3/4 cup of cold water for an hour. Cook this on low heat, stirring frequently, till the agar dissolves. (If this cools, it will become a jelly).
  • Set aside 1/2 cup of milk. Split the vanilla bean, scrape the inside with a knife and add to the 2 cups of milk. Add the granulated sugar to the milk, stir and bring to a boil. Also add the cocoa powder here if you are using it.
  • (I added cocoa powder because I did not want a pure white colour to my mousse. The cocoa gave my mousse a slightly off white colour without the chocolate taste which I felt would work well with the other flavours in the log.)
  • While the milk mixture is coming to a boil, in another pan put the custard powder/ corn starch and add the xbd cup of milk that was set aside. Mix well to dissolve and and cook over medium heat stirring constantly. The mixture will start thickening very quickly. At this point add the milk-sugar-vanilla mixture and cook for about a minute, stirring constantly.
  • Now add the cooked agar mixture. If the agar has jelled, just mash it and add to the above custard and whisk. The agar will redissolve on heating. Cook, while stirring constantly, for about two minutes. Strain this mixture and allow it to cool, stirring it occasionally.
  • For the Orange and Cardamom Brulxe9e Insert, beat the cream with powdered sugar till stiff. Add the cooled and strained custard from above. Mix gently till well blended. Allow to set and then chill.
  • Beat together sugar, flour, cornstarch & water on high speed until creamy, about 2 minutes. Set aside.
  • Bring milk to a simmer, pour about 80ml (1/3cup) of hot milk into the sugar mixture and stir to combine. Add the mixture back to the saucepan with the milk. Heat the mixture over medium-low heat while whisking constantly. It will begin to thicken immediately.
  • Scrape the bottom and sides of pan as you whisk. Cook until it begins to bubble, then whisk (as vigorously as you can) for 30 seconds, and remove from heat. Stir in the extracts. This can be stored in the fridge for upto 3 days.
  • Assembling the Cake: I made my cake over 3 days. The first day I made the Crxe8me Brulxe9e and the Coconut Crisp Insert. The next day I made the Eggless vanilla Mousse, the Dacquoise Biscuit and the Dark Chocolate Ganache. I assembled the cake the same day and then covered the cake with Milk Chocolate Icing on the third day.
  • I first of all lined my 6u201d round cake tin (I didnu2019t have a spring form tin this size) with cling film. I then cut out a round, the size of the bottom of the cake tin, out of acetate sheet and placed it at the bottom. Then I cut a long strip of acetate 4u201d high and used it to line the side of the cake tin. This made it easy for me to unmould my cake and the acetate gave my cake a very smooth finish.
  • I also made and froze my layers a little larger than 6u201d so I trimmed it to fit into the cake tin. I also chilled my mousse for 3 hours to make it a bit stronger for layering. And I layered my cake as follows : Mousse, Orange and Cardamom Brulxe9e Insert, Mousse, Coconut Crisp Insert, Mousse, and Dacquoise Biscuit.
  • The cake was frozen and then covered later. This cake keeps well if frozen, but then defrost it by putting it in the refrigerator overnight before serving.

Notes

I’m glad I decided to make this as it was an experience for me. I found the Crisp Insert a bit hard after freezing. Many fellow DBs had similar experiences and suggested breaking up the layer and sprinkling it on. I saw this suggestion only after I had made my cake but this would be a good idea.
My cake turned out to be about 3” tall. If I had used a slightly larger cake tin, I would have had a shorter cake, which would have looked nicer. As a dessert, it was a new experience for us. I served it at dinner with friends and we all enjoyed it thoroughly. The different flavours and textures in this cake blend really well. This is perfect for a special occasion as it is quite rich and on the heavier side, and has what my daughter calls the “Wow” factor ( because people eat this and go "Wow!").

Reader Interactions

Comments

  1. Hilda says

    Aparna, great job on your cake! I’m so glad you decided to go for it after all and that you liked the outcome. Have a Happy New Year!

  4. bonobocakes says

    I think your cake looks so nice because it is tall. Especially in the picture prior to icing it! Bravo!Happy Holidays!

  5. sra says

    The detail and length of your post makes me think this must be your most challenging yet! Happy New Year, Aparna!

  6. sunita says

    The cake looks wonderful, Aparna…I enjoyed the challenge…the elements on their own were not very complicated.Wishing you a spendid year ahead 🙂

  8. Suzana says

    Aparna, I think your cake looks wonderful, and the sugar pearls on top are adorable! The alternative bakers do wonders indeed… So nice you could try so many different things with this recipe. Well done!

  9. Gfron1 says

    i agree with bobobocakes – the pre glazed pastry is so beautiful! Great job on the modifications.

  11. Curry Leaf says

    PERFECT Aparna.I was waiting for you to post this after seeing it some other blog.A TRUE DARING BAKER YOU ARE.I love the idea of Vegan Creme Brulee you used.

  12. Lorraine E says

    That looks so pretty Aparna! Are those decorations cachous placed together? It looks so elegant! I think I was too novice to cope with this one so mine suffered a bit 🙁

  14. Cham says

    Love Buche de Noel very traditional 🙂 Just miss in US -looks absolutely delectable. Wishing you a very Happy New Year!

  16. Sunshinemom says

    Like you said – too rich a dessert for Indian climate but it is great for the chill right now! Looks delicious, Aparna!

  17. jayasree says

    Lovely bake. You are indeed a DARING BAKER, Aparna. Great that you enjoyed it baking and as a dessert too.

  18. veganpower says

    Je n’aurais pas penser de faire la bûche en rond et bien c’est super ! Les déco sont soft et mignonne, j’aime beaucoup ! Le glaçage est…parfait 🙂

  19. Aparna says

    Thanks. :)Lorraine,By cachous, if you mean dragees then yes, they are.VeganPower,While I don’t really understand French, I think I figured out your comment.:)

  20. Mrs Ergül says

    While I am lamenting that my cake turned out short, I love yours tall! It is always more elegant taller! 🙂

  21. Dharm says

    Your cake looks just great Aparna! Well done on the challenge. I was intimidated too when I first saw the recipe…! Blessed Christmas to you and yours!

  26. MeetaK says

    Aparna – this looks truly incredible. I just love he layering – well done!Wishing you and your family a happy new year!

  30. Passionate About Baking says

    Love chocolate & love your buche even more. Fab job done here Aparna. WOW!! Love the pretty sprinkles on top, & the orange/cardamom flavouring! Well done indeed, the log looks yummy. Was a wonderful challenge; I loved it too.Have a wonderful 2009!

  31. Claire says

    glad this turned out so well! I think that all your layers look so good…and they’re all the same size! Great job!

  33. Purnima says

    Aparna, wow! Marvelous those layers n so much of efforts..looks great!!! Truly, these words are understatement…it is just beauty ..can sit watching those layers for hours! 😀 Happy NEw year!

  38. silverrock says

    What a lovely looking yule-log/cake! I may just have to steal a slice 😛 Congrats on this month’s challenge… continue with the amazing bakes!

  40. PG says

    after seeing it at other places i thoughtof oyu and wow! what a wonderful job you have done. It looks wonderful! I think the tallness of the makes it look so good. The pictures are fantastic!A very Happy New Year to you and your family!

  41. NOT SO VANILLA says

    Aparna, I think your buche is soo pretty!I love the addition of vanilla and cardamom.MMMM…

  44. Hannah says

    Oh, your yule cake is so elegant, I love how you decorated it!Best wishes for the new year to you and your loved ones as well. 🙂

  46. pinkstripes says

    Wow! I love the way you decorated your yule cake. It looks perfect–the layers are very distinct. Orange cardamon creme brulee sounds delicious. YUM!

  51. seamaiden says

    Your round yule cake looks beautiful. I like the idea of making it with less eggs, and the flavor combination sounds delicious. :)Thanks for coming by my yule log today, and Happy Holidays to you as well!-Sea

  52. gail says

    Congratulations for overcoming your initial hesitation and diving on in, and kudos for making some very effective alterations. Your round Yule Log looks lovely!

  54. Elra says

    Wow Aparna,Your cake look gorgeous, and I like those silver dragees on your cake. They make the cake look prettier.Cheers,Elra

  57. BC says

    I think panic is a very Daring Baker like thought – most of us are in the same boat! Your cake is beautiful.

  58. Jenny says

    I have really been wanting to experiment with agar since I live in a mostly-vegetarian household. Does it smell like seaweed at all inside the recipe? I love your problem solving and flavor combinations, how inspiring.

  62. Simran says

    Truly a special cake. I know I’d have panicked too given such a complicated recipe.But can’t think of a better challenge to end the year. Enjoy new year’s eve, and have a great 2009

  63. steph- whisk/spoon says

    this is stunning! and all the more impressive that you were able to adapt these egg and dairy-based recipes!

  65. Laura Rebecca says

    Oooh, I love that you did a round version. It looks terrific! Congratulations on doing a great challenge and happy new year!!

  67. Audax Artifex says

    What a stunning log you did I love the shape and the use of white mousse. You asked how I got such a mirror-like finish on my Yule log. I did two coatings the first was per the recipe and the second was 1/2 the cocoa and 2 the gelatine this creates a super shiny and glossy glaze on the log. So much so that YES you can see your face in it as many of the guests on the BBQ mentioned. The log won the best dish at the New Year Eve Party which is testiment to greatness of the recipe. Happy NY to you from Audax

  68. Namratha says

    Layers are perfect Aparna! Mine are not that visible, I should have waited till the log was frozen a little bit more.

  72. Bharti says

    Lovely Cake Aparna. And thnaks for the info about the alternative daring bakers, I might take it up if I feel daring! A very Happy New Year to you and yours!

  73. jef says

    Nice idea using a small cake pan for the challenge. I’m sure when you cut into the cake it was a big surprise for everyone else around you.

  74. prettytastycakes says

    What a beautiful job you did, especially considering the added challenge of your modifications!

  75. Meryl says

    Very pretty! I tried to do a log shape because I was having trouble picturing how the normal cake shape would turn out. I think I might have to try it your way next year, because this is lovely!

  78. Tartelette says

    Beautiful take on the challenge! I love the look of it without the icing!Happy New year!

  79. Sheltie Girl says

    You did a fabulous job on your yule log. I love how it turned out.Natalie @ Gluten A Go Go

  82. Char says

    Hi aparna..two questions..do you live in india? if you do where do u get all your ingredients????second….can you tell me the brand of agar agar in india? i live in mumbai..ty:)

  83. Aparna says

    Char, I live in India. Goa to be exact. I usually source my baking ingredients whenever I (or my husband) travel out of Goa from other cities. :)I don’r remember the brand of Agar agar now, but I bought mine in clear plastic packets labelled “china grass”. That’s another name for agar. Btw, ensure you buy the plain ones as it also comes flavoured.Since you live in Mumbai, check out Shaheen’s page on sourcing ingredients there. Its quite exhaustive. http://purplefoodie.com/baking…

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