I served my yule log for dessert Christmas Eve. It was a hit except for the icing, which as other Daring Bakers experienced, turned out really gummy. We just peeled that off and it was delicious. I chose a chocolate creme brulee, vanilla mousse, chocolate crisp insert, dark-milk ganache insert, chocolate dacquoise, and milk chocolate icing.
I made my crisp with 1/4 c. Rice Krispies and almond paste, and it was my husband’s favorite layer. I broke it up before adding it after reading comments, so it would be easier to cut. I loved the chocolate dacquoise and ate up all the scraps. I was glad I went with the vanilla mousse, it was delicious and a nice contrast to the chocolate – although it set up very quickly and I didn’t need to add the gelatin.
I forgot to line the pan before I put the mousse in, so I had to unmold it like you would a jello – loosed the edges with a hot knife and then set it in hot water for a few seconds until it came free from the glass loaf pan. I felt very lucky it unmolded so easily!
I was really intimidated to do this challenge, there were so many layers, ingredients and time consuming cooking and freezing elements. Also, I wasn’t sure if my family would like it, so I only made half the recipe. But I’m very glad I made it. My family thought it was wonderful. So thanks for another great challenge. I learned a lot!
Make sure you visit the Daring Bakers Blogroll to see hundreds of beautiful yule logs!