This month's Daring Bakers 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.
Let me just say that I was terrified when I read the instructions for the French Yule Log. Not only would it require 6 parts and almost 2 days, but I'd have to make caramel: a frightening task. However, having skipped November challenge, I did not want to fall behind, and decided the 4 day weekend would be a good time to make this challenge (good thing I don't celebrate Christmas!).
This is not a rolled log: instead you make 6 components and layer them in a mold (I used a bread pan) and then freeze it overnight before glazing the entire concoction and then freezing it again.
The six components were:
1) Dacquoise Biscuit: I made mine with almond meal
2) Mousse: I made mine mango flavored! (the store was out of normal mangoes, so I had to buy the ones already caught up, and simply pureed them)
3) Ganache Insert: I used dark chocolate and mixed it with home-made caramel, per instructions. Making caramel was scary, but I did it!!!
4) Praline (Crisp) Insert : I attempted to make mine with the home-made crispy crepe, but I must not have spread it thin enough and ended up keeping it in the oven for too long and burning it! Instead, I used Honey Bunch of Oats!
5) Creme Brulee Insert: I used orange rind to flavor my creme brulee. It took almost 2 hours in the oven to set instead of 1, but the final result was good.
6) Icing: I used dark chocolate, of course.
Sorry, I did not take any photos of the process: I was too busy washing the dishes, cooling things down, and trying to keep my composure. I was very relieved and happy once the yule log was completed. And as far as the taste, I was happy with the results. I think the ganache layer was overpowering, and am happy I decided to do mango mousse instead of a chocolate one.