Chocolate Chesnut Vanilla Yule Log or Raspberry Vanilla Meyer Lemon?
Now say that twelve times real fast after after one too many glasses of Champagne!! These Yule Logs are the desserts I served the family on Christmas dinner and between the 12 of us there were barely enough left for a midnight snack! I did not intend to double the work and make two "just" for fun but between the ubber chocolate fans and the "I ate too much but I still want dessert" peeps, and for my sake of a stress free meal where everybody was happy, I knew that making two was a necessity. Interesting how I belong to both groups…Let’s face it, it’s dessert, it’s mousse, it’s chocolate and it was delicious!
It was also the dessert chosen by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux for the December Daring Bakers' Challenge: a French Yule Log by Flore from Florilege Gourmand. I loved the traditional cake Yule Log we made last year but this entremet version suits me perfectly…if there is mousse and creme brulee and anything contrasting in texture such as a layer of crisp or feuillantine….I am coming running!!
I loved that even with the rules laid out to make a log filled with 6 different components, we still had plenty of room to use our favorite combos and flavors. Each log had to include a dacquoise layer, a feuillantine insert, a creme brulee insert, a ganache insert, a mousse and an icing. Yes…both my logs have 7 components…Again, not trying to be special….just playing with aesthetics and visuals by splitting the mousse component in two and flavoring differently.
The dark chocolate Yule Log had hazelnut dacquoise layer, a milk chocolate feuillantine, a milk chocolate and chesnut mousse, a vanilla mousse, a chestnut creme brulee, a dark chocolate ganache and a dark chocolate icing.
The white chocolate Yule Log had an almond dacquoise, a white chocolate feuillantine, a raspberry mousse, a a vanilla mousse, a Meyer Lemon creme brulee, a white chocolate ganache and a white chocolate icing.
Because I was working with two logs at the same time, (and getting Christmas together) it was easier for each log to make the vanilla mousse recipe, divide it in half and add milk chocolate and chesnut puree to one part and do the same for the other log adding pureed raspberries to half the mousse. I used the traditional French gavottes for the feuillantine part in the chocolate log as the recipe stated but I ate too many (!) to have enough for the other one so I subbed with cereals like I had done in the Poire D’Eve cake last month. The chesnut puree was from a can sent by mom in one of her care packages and the Meyer lemon addition to the creme brulee in the second log was a last minute addition after a neighbor gave us a couple….but I can’t ever turn those down!
I also went very DIY with the inserts and molds (just ask Lisa, she’s got pixel proofs!). The rounded vanilla insert in the chocolate log was creating by pushing a foil covered pvc pipe down the chocolate-chestnut mousse, freezing that part and then taking the insert out, brushing the ganache on and then filling it with the vanilla mousse. The mold was a traditional French loaf pan I brought with me when I moved here…a girl’s gotta have her necessities, right?!!
The rounded mold for the white chocolate log was made by cutting an aluminium foil pan and molding it around a wine bottle and setting it in the bottom of another loaf pan. The mousse set up was created by using another foil wrapped pvc pipe but a foil wrapped paper towel insert-roll thingie works the same. Since I did not have the right size of rhodoids sheets used to line up the loaf pans I cut sheet protectors (you know the ones used to protect your important documents during presentations) and used them the same way…but plastic wrap works just as well.
For the sake of keeping this post to less than a mile and not losing your attention too long, I am only writing down the instructions for the chocolate log with the changes I made in italics for the raspberry one.
Chocolate Chesnut Yule Log:
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.
2.8 oz (3/4cup + 1Tbsp / 80g) ground hazelnuts
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
Finely mix the hazelnuts 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)
Sift the flour into the mix. Beat the eggs whites, gradually adding the granulated sugar until stiff. Pour the hazelnut mixture into the egg whites and blend delicately with a spatula.
Grease a piece of parchment paper and line your baking pan with it. 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).
Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden. Let cool and cut to the desired shape.
For the raspberry log I used almonds instead.
Vanilla Mousse: (divided in half before the end to add the chocolate and chesnut)
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)
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. Heat to boiling, then turn the heat off, cover and let infuse for at least 30 minutes. Then remove the vanilla bean. Beat the egg yolks with the sugar until white, thick and fluffy. 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. 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. 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.) Add the gelatin and let it melt completely, stirring once or twice. Divide the batter in two equal parts.
For the milk chocolate-chesnut variation: add 1/4 cup melted milk chocolate and 1/4 cup chesnut puree to one half of the cream.
For the raspberry log: add 1/2 cup pureed raspberries to half the cream.
Whip the 1 cup whipping cream until stiff and add gradually to the pastry cream. Blend delicately with a spatula.
Dark Chocolate Ganache insert:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened
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).
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.
Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.
For the white chocolate ganache insert: change the chocolate and skip the butter, proceed the same way.
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline (or bring 1/2 cup of sugar to an amber caramel and spread it on 1/2 cup almonds and ground until fine)
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K
Melt the chocolate and butter in a double boiler.Add the praline and 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.
For the raspberry log: replace the milk chocolate with white.
Chestnut Creme Brulee:
1 cup (230g) heavy cream
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1/2 cup chesnut puree
Heat the cream to just boiling. Whisk together the sugar and egg yolks (but do not beat until white). Add the chestnut puree. Pour the cream over the sugar/yolk mixture. Mix well. 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 275°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
For the raspberry log: replace the chestnut puree with 1 tablespoon of Meyer lemon juice and zest of a whole one.
Dark Chocolate Icing:
Note: I recommend doubling it to make eaiser to spread evenly.
4g / 2 tsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water1/3 cup (30g) unsweetened cocoa powder
Soften the gelatin in cold water for 15 minutes. (if using powdered, use 2 tablespoons of water) Boil the rest of the ingredients and cook an additional 3 minutes after boiling. Add gelatin to the chocolate mixture. Mix well. 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.
For the raspberry log: use 100 gr of white chocolate, milk instead of cream and no cocoa.
For the chocolate fans: everything is explained very well by Alice Medrich with Julia Child in this tutorial.
Thank you ladies for another tasty challenge!
Rosa's Yummy Yums December 28, 2008 um 10:02 am
I’ll take a slice of both, please! Your logs look stunningly beautiful and picture perfect, as usual! You are really talented!
Best wishes for the New Year!
sunita December 28, 2008 um 10:27 am
Drool! Drool! Drool! How stunning are they…Helen, if you stayed nearby, I would find it really hard to refrain myself from knocking on your door and demanding a slice :-)…both the logs look absolutely gorgeous!
Bron December 28, 2008 um 10:47 am
Wow Helen … just wow!
zorra December 28, 2008 um 10:49 am
Wow, wow, wow I’m speechless!
Jo December 28, 2008 um 10:55 am
Oh wow! They are absolutely stunning and I love the fact that you had made two logs with totally different flavours. My wishes to you and your family for a very happy new year!
Sweet Treats by Dani December 28, 2008 um 11:02 am
i don’t know what i can possibly say to describe my reaction to these desserts… wow is all that come to mind!!! amazing T!
Mercotte December 28, 2008 um 11:07 am
absolument superbe , du vrai travail de pro, je suis en admiration et je mets de côté précieusement ce post!! très belles fêtes de fin d’année!
Babeth December 28, 2008 um 11:08 am
How courageous to make 2. They looked really delicious 🙂
Anonymous December 28, 2008 um 12:03 pm
Sublime ! Je bave devant les photos !
C’est somptueux ! Bravo !
Chris December 28, 2008 um 12:07 pm
And when are you opening a place so I can quit my job, sit at a small table, and watch/learn how you whip up such stunning creations? Lovely, my friend! 🙂
Fee ist mein Name December 28, 2008 um 12:16 pm
wow. nothing else!
Anonymous December 28, 2008 um 12:19 pm
Words aren’t enough to say how beautiful they are! You truly are gifted!
K and S December 28, 2008 um 12:46 pm
Sarah December 28, 2008 um 12:58 pm
LizNoVeggieGirl December 28, 2008 um 1:35 pm
TWO insanely gorgeous loaves?!?!??! Helen, you’re beyond amazing. Love them both!!
Joyce December 28, 2008 um 2:34 pm
I would like a slice of each, please!
Is it ruid to invite myself over next Christmas?!!!
Your pics make me want to literally dive right into the logs head first!!
Sara December 28, 2008 um 2:36 pm
This looks amazing!! Both variations look totally delicious.
kayenne December 28, 2008 um 2:42 pm
i imagine this would be lovely with raspberry, lemon and dark chocolate combined! (since i’m not too fond of too much vanilla). I think i will give this one a go as soon as there
s more space in the fridge. i know it’s past christmas, but who’s checking..? besides, yule log is not so common here. =D
Anonymous December 28, 2008 um 2:59 pm
How much I love your creations! Your version of the yule log looks so perfect, I’d be very happy to taste it, since the raspberry-white chocolate combo is one of my favorites. The photos are gorgeous, as always!
Deeba PAB December 28, 2008 um 3:08 pm
Both are far too pretty Helen…& try reading the recipe as well after 2 glasses!! Whoa…my head is spinning & there are no glasses in sight yet! WOW…love the flavours that you got in there! Have a wonderful new year-hope it's as adventurous & fun-filled as these buches were! Cheers Deeba
Sunshinemom December 28, 2008 um 3:22 pm
Superb!! Happy New Year!
Anonymous December 28, 2008 um 3:24 pm
OMG! They both look great, but I love the lemon-raspberry log. YUM!
adli December 28, 2008 um 3:46 pm
uuuu~~ you never fail to amaze us all 🙂 tho i just have to ask, how do you make the chocolate decorations? especially for the white/red stripes plate on your raspberry log?
btw, the link you gave to julia child’s tutorial lead to a non-existent video???
Rachael Hutchings December 28, 2008 um 3:55 pm
Oh heavens to betsy woman! You are absolutely incredible!
Gretchen Noelle December 28, 2008 um 4:03 pm
Both are absolutely lovely! I have to admit though, I like the look of the chocolate one the best. Very creative and I am sure, very delicious!!!
creampuff December 28, 2008 um 4:05 pm
I’m starting to see a disturbing trend with DBers and PVC piping …
What can I say? You amaze me always!
Isabelle Lambert December 28, 2008 um 4:10 pm
les deux parfums sont à mon goût 🙂 tes bûches sont magnifiques !
montague December 28, 2008 um 4:12 pm
i’ll take a nice slice of each please!
Esther December 28, 2008 um 4:13 pm
wonderful I need to work on my precision to get near those. Must try the raspberry version sometime maybe in the summer!
Dewi December 28, 2008 um 4:13 pm
They are so beautiful, and would love to try both, please. I saw the mold couple months back at Sur La Table in my area, then I went there 2 weeks ago, they don’t have it anymore. Must be one of DB’s member bought it for this challenge he he he…
I will add this mold to my list among with others (the list getting longer) when I go back to visit France.
I love those chocolate ruffles, they are beautiful Helen.
Anonymous December 28, 2008 um 4:13 pm
…And I was complaining about ONE being tight for time. Yours look divine.
PAM December 28, 2008 um 4:18 pm
Beautiful logs, wonderful flavors, excellent documentation and pictures. Your Christmas table looked so inviting. Great job!!
MC December 28, 2008 um 4:25 pm
Du très grand art ! Bravo… N’étant pas nécessairement fana du chocolat, je craque complètement pour la deuxième, avec sa crème brûlée au citron Meyer. J’adore son look imprégné de poésie et le goût doit en être divin.
Jen Yu December 28, 2008 um 4:25 pm
Ahhhh! Such gorgeousness! I can’t believe you made TWO kinds with everything else you had going on. You are indeed superwoman and those buches are the epitome of loveliness. I like the idea of varying the flavors – which I’ll do next time since I bought a bloody half pipe mold 🙂 Oh… who am I kidding? I *love* the half pipe mold! xxoo
Unknown December 28, 2008 um 4:32 pm
I always anticipate your posts. These are beautiful and the flavor combos make my mouth water. The best part is the use of two mousses (is that plural for mousse?) in each one, and the curved inner formed to contrast with the square outside. Stunning! Happy new year!
Hilda December 28, 2008 um 4:41 pm
Ouais! super! I need to try that method of making an insert, although I’m not sure I’m visualizing what you did accurately. I was impatiently waiting to see what you’d done this whole month, and while I toyed with the idea of making two flavors of mousse, I was too tired by the time I was in the middle of it to do anymore than the basics. I wish I could have tasted the Meyer lemon, raspberry one.
PheMom December 28, 2008 um 4:49 pm
I can’t imagine a Christmas dessert that would have been more of a show stopper – and you made two! I just couldn’t seem to get my mojo going this month (most everything turned into disaster one way or another!). I have bookmarked this one for sometime down the road when I’m feeling a bit more confident. Your logs both look gorgeous!
Anonymous December 28, 2008 um 5:21 pm
omg these look amazing ! 🙂
Anonymous December 28, 2008 um 5:22 pm
Your guests must have been so impressed, these are simply beautiful! You definitely inspire me to take my challenges to another level in 2009! Helen, thanks again for a wonderful submission to the DB gallery! I love the choice of flavors, yum!
Anonymous December 28, 2008 um 5:23 pm
oh my… they are so stunning and impressive. i wonder how long i'll need to be able to make such a beautiful cake >.<
love all your entries!
Lori December 28, 2008 um 5:25 pm
They both look and sound amazing. I’ll take a slice of each!
So funny I saw a chef on PBS the other day making chocolate ruffles for her cake. They are just too cute. Your an amazing woman Helen!
Anonymous December 28, 2008 um 5:33 pm
Those look amazing! Happy Holidays, Helen! 🙂
Rita December 28, 2008 um 6:54 pm
You made TWO logs? At Christmas time? You are really amazing! Congratulations, they look amazing!
cindy* December 28, 2008 um 7:04 pm
gorgeous helen! and ambitious as ever. i can’t imagine your family not feeling special when this was presented.
Tania December 28, 2008 um 7:34 pm
Oh my Gosh!
Those are absolutely gorgeus! Stunning! And intimidating!
I would love to try them! I’m actually drooling!
La Tartine Gourmande December 28, 2008 um 7:59 pm
Elles sont superbes Helen. De tres tres bonnes fetes a toi et a ta famille.
Unknown December 28, 2008 um 8:18 pm
Wow, wow, wow! You are so talented! I love the decorations you did. And that white chocolate version just looks divine. Both so much better than mine looks!
Anonymous December 28, 2008 um 8:26 pm
What fantastic work. They’re rather stunning.
Anonymous December 28, 2008 um 8:37 pm
Wow, Helen! Both cakes look amazing and delicious. I didn’t get the chance to complete this month’s DB challenge, but it would have been nothing compared to yours! Great work!
Karen Baking Soda December 28, 2008 um 8:45 pm
uhoh! I can skip dessert but I could never skip the lemon/raspberry one! Gorgeous pieces of art Helene!
Anonymous December 28, 2008 um 9:05 pm
Tartalette solo puedo decir increible, estraordinaria…yo de mayor quiero ser como tu y me falta años de experiencia…estoy enamorada de tus recetas y de tus fotos, chocolate y limon con adornos de navidad…besos y feliz año nuevo y retos nuevos
The Cherub's Craft Blog December 28, 2008 um 9:07 pm
As always tartlette, divine creations. Love the raspberry version, very chic 🙂
Philo aux fourneaux – Blog culinaire December 28, 2008 um 9:14 pm
Tu es tout simplement bluffante ! Ta bûche est splendide, parfaite ! J’adore les espéces de copeaux de chocolat que tu as fait qui me font penser aux pâtes "cravates".
Cherie December 28, 2008 um 9:17 pm
You must have a lot of VERY happy friends and family.
Anonymous December 28, 2008 um 9:17 pm
Yum!!! They look so lovely and yummy! I love la buche de Noel! I always get so excited to see la buche de Noel presented on the table and admire it before I eat 🙂
Sherry Trifle – Lovely Cats December 28, 2008 um 10:05 pm
Exquisite! I love both logs.
Heather December 28, 2008 um 10:08 pm
I love the two variations!
test it comm December 28, 2008 um 10:08 pm
Amazing looking yule logs! Happy holidays!
Engineer Baker December 28, 2008 um 10:31 pm
Wow, those look absolutely fabulous! And even though I have a hard time turning down chocolate, your non-chocolate variation is putting me to the test…
Jess December 28, 2008 um 11:19 pm
Oh my GOSH those are GORGEOUS!!! I haven’t had time to make mine yet, was considering taking one for the team, but that looks FANTASTIC! Tomorrow may be the day to break in the new Christmas mixer….
Anonymous December 28, 2008 um 11:20 pm
Les deux versions sont absoluement magnifique…il serait dur de choisir laquelle goûter,,,alors la seule solution c,est de manger un petit morceau des deux:)
raquel December 29, 2008 um 12:44 am
If these were served to me, I would hesitate to touch it because they look so perfect. VERY IMPRESSIVE! But then, I will probably start drooling and will want to cut a huge slice so I can taste it. Fantastic~!
Mary December 29, 2008 um 1:04 am
Wow those look yummy!
Alpineberry Mary December 29, 2008 um 1:25 am
Oh they are both so pretty. Stuff from hardware and office supply stores can help anyone "macgyver" what they need. A wine bottle doesn’t hurt either!
Jenny December 29, 2008 um 2:20 am
Those are gorgeous and now I feel bad that I am not completed mine yet (but still working on it!)
Check your email too please, I have a queery for you. 🙂
ice tea: sugar high December 29, 2008 um 3:22 am
you’re creation never ceased to amaze me. I’ve tried your macaroons recipe. Everybody ABSOLUTELY LOVED it. Thanks Helen.
Cynthia December 29, 2008 um 3:36 am
Happy New Year sweet girl!
Kendall December 29, 2008 um 3:43 am
Oh wow…that just might have to be the most amazing-looking dessert I’ve never tasted. Wow! Looks delicious!
Laurie December 29, 2008 um 4:05 am
Wow, they are both stunning!
Amy December 29, 2008 um 4:05 am
Helen, I always read your blog first, even though the photos are so lovely I always feel like we work from two different recipes. Well done – you are such an inspiration!
vibi December 29, 2008 um 4:19 am
Yup! Just as usual, I’m the quaziollioneth to tell you how beautiful your BOTH logs are… crazy, you must be crazy… LOL Was it not looooooon enough to make, that you had to go and double your work time!
Nervetheless, they are both simply perfect…
Vera December 29, 2008 um 4:41 am
Helen, your logs are stunning! And so creative!
marissa | Rae Gun Ramblings December 29, 2008 um 5:55 am
oh my gosh these are gorgeous!
Anonymous December 29, 2008 um 6:15 am
Wow…with all the stress and work going on in your life right now you find the time to do this and make 2 of those!! And we weren’t even here this year to have some 🙁
Missed you guys terribly this Christmas and the boys are so so sad over being away from Bill on Christmas morning to help out with their new toys!!
Let’s organize a camping trip and then you can bring one of these, ok?!!
Anonymous December 29, 2008 um 8:28 am
Amazing! Both of them look fantastic…no surprise there! Great job.
Aparna Balasubramanian December 29, 2008 um 8:39 am
You made not just one but two! And both look absolutely gorgeous.
I’m never disappointed when I come here, just love your pictures and food presentation.
Best wishes for the festive season and a Happy New Year.
Dharm December 29, 2008 um 10:17 am
Ooohh! You made two!! You are really an inspiration. I so wish I could decorate like you. Blessed Christmas to you and yours!
Cannelle Et Vanille December 29, 2008 um 11:56 am
oh helen, i want a piece of both! you went all out and what a beautiful result!
Olga December 29, 2008 um 3:37 pm
That’s amazing! You are seriously a super woman! I cannot imagine making two at the same time.
I think it would be really hard to choose a favorite, but I’d have to go with the chocolate one.
Anonymous December 29, 2008 um 3:54 pm
Absolutely STUNNING Helen! I’ve just come across your site via The Daring Bakers. Each recipe sounds and looks wonderful…another new favorite!!
Anonymous December 29, 2008 um 4:05 pm
It’s going to take a while to wipe off the drool on my keyboard. Absolutely magnificient!
The pictures are simply wonderful!
The Short (dis)Order Cook December 29, 2008 um 4:24 pm
Chocolate Chestnut Vanilla or Raspberry Meyer Lemon?
My answer is, "Yes please!"
They are both gorgeous.
Renee December 29, 2008 um 4:37 pm
Wow! Two gorgeous logs. They are both stunning.
Anonymous December 29, 2008 um 4:58 pm
I’ve always been a loyal follower of you blog but I seldom leave comments so now I am de-lurking to say, I simply love your food photography (and the recipes too)!
That’s why, I’ve given you an Uber Amazing Blog award over at my site. Do pick it up when you’ve the time.
Keep it up!
silverrock December 29, 2008 um 5:21 pm
Chestnut! Meyer Lemon! Raspberry! You are so creative when it comes to inventing flavor combinations! And you made two logs???!!! You are sooo talented, and your yule-logs both look magnificently decorative. Great job on this month’s challenge.
Mallory Elise December 29, 2008 um 5:35 pm
awwwwwwwwww je veux un buche de noel, whaaaaaa!!! those chocolate leaf fan things are so pretty, i love them!! and the chocolate tree–so much more attractive than the ugly ones with plastic santas and plastic elves in 90% of paris shop windows…hahahah! youve put them to shame. hope you had a joyeux noel, bonne fin d’annee!!
Anonymous December 29, 2008 um 5:48 pm
Thank you for the tip, I will use cream next time. Yes there will be a next time, I plan on making a Raspberry version for my birthday cake in February, stay tuned!
As for your TWO LOGS…. WOW… and pause… WOW! They are amazing! Could I beg you to teach us how to paint your chocolate and what method/tools/supplies you use? It is so beautiful! To date this is my favorite challenge!
Anonymous December 29, 2008 um 6:24 pm
Great looking logs, I admire the pictures.
please sir December 29, 2008 um 7:45 pm
Oh decisions – they all look amazing! I hope you had a wonderful holiday!
Anonymous December 29, 2008 um 8:45 pm
Oh Helen… I’m at a loss for words. I can’t even tell you how much I admire your talent for both pastry and photography! These yule logs are absolutely breath-taking.
Katie December 29, 2008 um 9:21 pm
Wow oh wow! Both logs are absolutely stunnig and you have been so clever forming the curved sections inside. I love the flavours you used – I wouldn’t know which to choose.
Ally December 29, 2008 um 9:35 pm
Oh wow! They are absolutely stunning!
Clumbsy Cookie December 29, 2008 um 10:12 pm
Not only they’re gorgeous Helen but I aplaude you for making 2 different ones! I can’t decide witch one I prefer! Happy new year!
steph- whisk/spoon December 29, 2008 um 10:30 pm
wow–not one, but two gorgeous desserts! happy holidays, tartelette!
Jessica December 29, 2008 um 11:23 pm
I love chocolate but now I really wish I had done a fruity one! They both look wonderful.
Arlene Delloro December 29, 2008 um 11:26 pm
Anonymous December 30, 2008 um 12:06 am
Okay yours are something beyond perfect!!!! Oh I want to try some of BOTH! Serious you are so talented! They look stunning! I can’t believe you made two PERFECT logs and I made one mushy one! Jealous!!
Anonymous December 30, 2008 um 12:43 am
Amazing. Once again you set the standard by which all others must be compared. Your work is beautiful.
Anonymous December 30, 2008 um 3:27 am
TWO incredible examples of how it should be done!! Beautiful job, so creative and inventive with the insert shapes, and the flavours, simply INSPIRING!
Anonymous December 30, 2008 um 4:00 am
Wow – both of these look and sound amazing, but the white chocolate Yule Log is so pretty and Christmas-y looking that I just keep scrolling back to that one! An incredible job, as usual 😀
Sara December 30, 2008 um 4:14 am
Your yule logs look like works of art – almost too pretty to eat!
Helene December 30, 2008 um 4:44 am
Thank you everyone!
Bonobocakes: the painted look is achieved by pouring melted chocolate on chocolate transfer sheets. They are widely available nowadays online (just google chocolate transfer sheets).
Leacayoungart December 30, 2008 um 6:41 am
OOOOOOOOOO this looks so yummy!
Christy December 30, 2008 um 8:07 am
I have to say, I’m very impressed by your determination—you made your own molds, AND made TWO buche de noels!!
And I see you have a little starfruit, or carambola as they call it up north I think, on one of your white ones. I haven’t seen those in ages!
Nice work on those yule logs Helen!!
glamah16 December 30, 2008 um 1:57 pm
What can I say the otheres havent. Excelellent. Hope you had a wonderful holiday.
[email protected] December 30, 2008 um 3:29 pm
Congrats on a beautiful challenge!!!
Breadpitt December 30, 2008 um 5:06 pm
lovely lovely lovely logss……………
Susan @ SGCC December 30, 2008 um 6:19 pm
Both of your buches are simply stunning, Helen! Your flavors are inspired, as well. Fabulous!
Anonymous December 30, 2008 um 8:35 pm
How could I pick between two FABULOUS yule logs? As usual, gorgeous!
Y December 30, 2008 um 8:57 pm
They’re both gorgeous! I’d happily have a slice of each, even after all that Christmas feasting 😀
Maria December 30, 2008 um 10:35 pm
Marce December 31, 2008 um 3:34 am
I love that you managed to make two logs, and I find the second version particularly refreshing after all that chocolate. Tomorrow I´m bringing lemon squares to add to other sweets in our new year´s eve celebration, no chocolate for me for a week or so.
Oh, and Pheebs sends some love to Bailey as well, just imagine the hilarious dog reunion that would ensue if we managed to throw them all a dog party! haha hilarious.
Anonymous December 31, 2008 um 3:49 am
Helen! Amazing job! I love the half moon that you created and that pink mousse is divine!
Celeste December 31, 2008 um 4:16 am
Helen – THANK YOU so much for visiting my blog!! Yours is one of my favorites…I check it every day!
One day, I hope my macarons will be as pretty as yours…LOL.
Your yule logs look stunning…awesome job! 🙂
Anonymous December 31, 2008 um 4:52 am
Oh goodness…this is beyond wonderful! I hope a mag picks up on these…absolutely divine!
Anonymous December 31, 2008 um 5:04 am
These are beautiful! I really wish I had doubled my icing as I didn’t have quite enough.
Mrs.French December 31, 2008 um 5:19 am
one of each please…thanks my dear…xo t
Anonymous December 31, 2008 um 7:12 am
I can’t even imagine the logistics of working on two logs at the same time. Amazing work 🙂
Peabody December 31, 2008 um 9:33 am
I am overwhelmed that you made two! Holy cow woman. I couldn’t even imagine getting one in this month.
Both are beautiful but I am especially taken with the lemon.
Hope you have a happy and healthy 2009 Helen!
Vanillaorchid December 31, 2008 um 10:09 am
They are very beautiful and yummy yummy.
Always love the way you make and decoration.
Happy New Year..wish you and your family a happy new year.
alana December 31, 2008 um 12:57 pm
You are totally invited to my house for Christmas next year. Thanks for your tips and for sharing your amazing work!
Meeta K. Wolff December 31, 2008 um 2:06 pm
two? wow! i am not sure which to try first both look delicious. you are an inspiration sweetie.
all the best in 2009!
Anonymous December 31, 2008 um 2:14 pm
both are so beautiful, but Lemon-Raspberry – it looks divine!! Happy New Year!
eldivenlerim December 31, 2008 um 2:34 pm
these photos are very yummy;)
happy new year…..
Lot-O-Choc December 31, 2008 um 2:46 pm
Wow :O you made 2 logs!! You certainly were a daring baker!! Lovely!!
Anonymous December 31, 2008 um 5:09 pm
Spectacularly gorgeous, Helen. You’re amazing. Period.
Joy December 31, 2008 um 5:14 pm
You are my log idol. They look absolutely beautiful and are a pleasure to behold. A very happy new year to you and your family.
Dewi December 31, 2008 um 6:18 pm
This is just a quick note to wish you a happy new year. I wish you and your love one always in a good health, lot’s of luck and all beautiful things come in year 2009.
Bridget December 31, 2008 um 7:37 pm
These are so gorgeous!!! W-O-W! I continue to be amazed!
MyKitchenInHalfCups December 31, 2008 um 8:50 pm
Blow me away and blow me down, you always do. Love the chocolate and chestnut but I’d love to try the raspberry.
breadchick December 31, 2008 um 9:13 pm
Yea, what Tanna said….
speechless Helen. Absolutely speechless on the beauty of your logs.
Lesley December 31, 2008 um 9:31 pm
ARgh. You are too good. I can’t even come close. My desserts taste good but they never look like THIS! Wow.
I didn’t do the challenge, I was just too swamped this month to take it on. But I did make over a thousand cookies!
Christine December 31, 2008 um 9:43 pm
Helen! Please explain how you made those beautiful chocolate fans. They look so elegant and decadent!
Faery December 31, 2008 um 11:44 pm
What can I say…This is definitely you…perfection.
I love them both but the dark one is “love at the first sight”
Anonymous January 1, 2009 um 5:56 am
As always a smashing result I love how you did two yule logs and the way you enclosed the mousee is showy to the max. Thanks for the nice comments on my blog. Happy NY to you and your family and friends from Audax in Sydney Australia.
Namratha January 1, 2009 um 10:58 pm
I can’t seem to take my eyes off these pretty pretty logs! Very well done!!!
Camille January 2, 2009 um 1:07 am
Gorgeous! And, I’m sure, delicious!
Wishing you health and happiness in this new year!!
Holly January 2, 2009 um 4:23 pm
I love lemon and raspberry together – one of my favorite combinations! Both logs are gorgeous (of course)!
Thank you, Helen, for all the help you provided on this -challenge-, you are such an invaluable resource!
Anonymous January 2, 2009 um 8:09 pm
They’re both stunning, Helen, but my heart must go to the white chocolate buche, with its incredibly smooth icing.
I love all the wonderful colour and taste contrasts you created—sublime!
Happy New Year!
Linda Judd January 3, 2009 um 2:57 am
Oh, wow. I’m speechless! So,so, so perfect and beautiful! Will you come and do a challenge with me some day, in my kitchen???! 😉
Anonymous January 3, 2009 um 8:34 pm
AAaaargh, c’est trop cruel que ce ne soit posté qu’en anglais…. a quand la version francaise ??? Sniiiiif….. Muriel
Anonymous January 3, 2009 um 8:57 pm
So pretty! You’re layers are the prettiest I’ve seen.
Anonymous January 3, 2009 um 9:24 pm
Can I taste both ? It’s impossible to choose between the two ! Bonne année, and keep on making us dream with your wonderful recipes and pictures !
My Sweet & Saucy January 5, 2009 um 12:34 am
Another gorgeous job at the challenge! Your desserts always turn out like perfection!
Marianna January 5, 2009 um 2:57 pm
wow, those buches are stupendous!! worthy of the same status a pierre hermé buche would have! you are so talented, cant wait to follow more of your talent in 2009! Happy New Year!
Sheltie Girl January 6, 2009 um 2:31 pm
Helen – Your two versions are simply fabulous. Both are beautifully presented and I’m sure were thoroughly enjoyed. Happy Holidays!
Natalie @ Gluten a Go Go
Anonymous January 7, 2009 um 9:37 am
Oh, my!!! Both yule logs look so great, so elegant, so rich and perfect… And I love how the look when cutted. Perfect, as always. Is a real pleasure to come and see your beatiful photos.
After Christmas and all his sweet treats, I think I’d prefer the pink log, it looks so refreshing…
Congrats again. And Happy New Year!!!
Cakelaw January 7, 2009 um 10:51 pm
Oh wow! Both look so good, I could never choose – I’d have to have one of each.
Astrid January 8, 2009 um 4:33 pm
Oh no 148 comments, what are the odds you’ll even read this one? But I can’t help it, I must gush! You daring bakers have been incredibly daring while I was on vacation in Paris, drooling over the bûches at Dalloyau (my in-laws live around the corner from one of their largest shops)… but yours look even better, I can’t believe they’re home-made!
Rebecca January 16, 2009 um 12:57 am
stunning! just delectable!
Anonymous March 24, 2009 um 7:13 pm
Thanks for the nice recipe. The looking is beautiful.