French Yule Log, Update

The cake was a big hit at the party. I sliced it almost straight from the freezer, and it could have benefited from a few more minutes of thawing. A large sharp knife for better leverage, warmed with hot water, helped make the slicing easier. Everyone seemed to like how it tasted too, but it’s hard to go wrong with so much cream, sugar and chocolate! I was pleased to note that the finished cake wasn’t overwhelmingly sweet. The milk chocolate mousse was pretty darn sweet on its own and in the little parfaits I made up with the leftover cake scraps and coconut crisp. But in its frozen state, surrounded with dark chocolate icing and ganache, it all seemed pretty well balanced.

As I mentioned above, I had leftovers of many of the elements. I made four little mousse parfaits, and the next day I used my leftover ganache to make truffles, rolled in coconut crisp crumbs.

I am a member of the Theta Class of the Daring Bakers, induced in July of 2007. For more information and a list of my previous challenges, click here.

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