Sunday, December 28, 2008

FRENCH YULE LOG - THE DARING BAKERS

After have spent the last 15 months putting my skills to the test as a Daring Baker, every new challenge never fails to surprise me and make me learn new tricks, methods, words, techniques or recipes...

Although, I am always hyper stressed when I get to discover our monthly challenge, I nonetheless obstinately force myself to not get influenced by the sheer task that awaits me. And, I can tell you, that I need to gather a hell of a lot of courage in order to start baking without listening to those terrible demons of doubt whispering discouraging messages in my ear and telling me to quit because I don't have the capacity to go through it all without ending up feeling desperate and in tears!

This month's 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. And let me tell you that this recipe is particularly daring...

So, it is with not much confidence, but with a lot of willpower that I started to organize myself and to concentrate on the work to be done. After making all six different elements, I finally assembled my log with an immense feeling of relief and pride.

At the end of the day, I was kippered! Not only had I to go through the process of making the log, but I also had to wash dozens and dozens of dishes as well as ustensils as well as to put away things, so that my kitchen would not look like a crime scene anymore... I can tell you that, this evening, I slept like a little baby!

I won't say that this "French Yule Log" is really difficult to make as all elements demand no special skills, but it sure requires a considerable amount of organization and time, extreme patience and the adequate ustensils, as putting this treat together is quite a finicky and tricky task.

Anyway, once I had a good night's sleep, I was ready to enjoy the fruit of my labor. And, boy oh boy, it was worth every hour spent sweating, stressing and cursing in the kitchen as this marvelously luscious log is truly heavenly. A frozen chocolate delight that'll get you hooked!

I really want to thank Hilda from "Saffron And Blueberry" (France) and Marion at "Il en Faut Peu Pour Etre Heureux" (France) - trop bien ce challenge! - for having chosen that fantastic recipe!

See the past challenges here.


~ French Yule Log ~
Recipe by Flore from "Florilege Gourmand" (France).

ELEMENT #1 - DAQUOISE BISCUIT (ALMOND CAKE)

Preparation time:
10 minutes + 15 minutes for baking

Equipment:
2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper

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. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.

Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) Almond meal
1.75 oz (1/2 cup / 50g) Confectioner’s sugar
2Tbsp (15g) All-purpose flour
3.5oz (100g / ~100ml) or about
3 Medium egg whites

1.75 oz (4 Tbsp / 50g) Granulated sugar

Method:
1. Finely mix the almond meal 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).
2. Sift the flour into the mix.
3. Beat the eggs whites, gradually adding the granulated sugar until stiff.
4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5. Grease a piece of parchment paper and line your baking pan with it.
6. 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).
7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden. 8. Let cool and cut to the desired shape.

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ELEMENT #2 - DARK CHOCOLATE MOUSSE

Preparation time:
20 minutes.

Equipment:
Stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula.

Note:
You will see that a Pate a Bombe is mentioned in this recipe.
A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.

Ingredients:
2.5 Sheets gelatin or 5g / 1 + 1/4 Tsp powdered gelatin
1.5 oz (3 Tbsp / 40g) Granulated sugar
1 1/2 Tsp (10g) Glucose or thick corn syrup
0.5 oz (15g) Water
50g Egg yolks (about 3 medium)
6.2 oz (175g) Dark chocolate, coarsely chopped
1.5 Cups (350g) Heavy cream (35% fat content)

Method:
1. Soften the gelatin in cold water (If using powdered gelatin, follow the directions on the package).
2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
2a. Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F/118°C. If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature).
2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3. In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
4. Whip the remainder of cream until stiff.
5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of whipped cream to temper. Add the Pate a Bombe.
6. Add in the rest of the Whipped cream (220g) mixing gently with a spatula.

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ELEMENT #3 - DARK CHOCOLATE GANACHE INSERT

Preparation time:
10 minutes.

Equipment:
Pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.

Note:
Because the ganache hardens as it cools, you should make it righ
t before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:
1.75 oz (4 Tbsp / 50g) Granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) Heavy cream (35% fat content)
5 oz (135g) Dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) Unsalted butter softened

Method:
1. 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).
2. 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.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

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ELEMENT #4 - PRALINE FEUILLETE (CRISP) INSERT

Preparation time:
10 minutes.

Equipment:
Small saucepan, baking sheet (if you make lace crepes).
Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).

Note:
Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp.

Ingredients:
3.5 oz (100g) Milk chocolate

1 2/3 Tbsp (25g) Unsalted butter

2 Tbsp (1 oz / 30g) Praline (see recipe here)
2.1oz (60g) Rice krispies or corn flakes or Special K

Method:
1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

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ELEMENT #5 - VANILLA CRÈME BRULÉE INSERT

Preparation time:
15 minutes + 1h infusing + 1h baking.


Equipment:
Small saucepan, mixing bowl, baking mold, wax paper.

Note:
The vanilla crème brulée can be flavored differently by simply
replacing the vanilla with something else e.g. cardamom, lavender, etc...

Ingredients:
1/2 Cup (115g) Heavy cream (35% fat content)
1/2 Cup (115g) Whole milk
4 Medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) Granulated sugar
1 Vanilla bean

Method:
1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4. 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 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center (You can bake it without a water bath since it is going to go inside the log - the aesthetics of it won't matter as much since it will be covered with other things - nonetheles it would be recommendable to use a water bath for the following reasons: you will get a much nicer mouth feel when it is done, you will be able to control its baking point and desired consistency much better - it bakes for such a long time that I fear it will get overdone without a water bath. Since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help).
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

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ELEMENT #6 - DARK CHOCOLATE ICING

Preparation time:
25 minutes (10 minutes if you don’t count softening the gelatin).

Equipment:
Small bowl, small saucepan.

Note:
Because the icing gelifies quickly, you should make it at the last minute. For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.
I doubled the quantity.


Ingredients:
4g / 1/2 Tbsp Powdered gelatin or 2 sheets gelatin
1/4 Cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) Granulated sugar
1/4 Cup (50g) Water 1/3 Cup (30g) unsweetened cocoa powder

Method:
1. Soften the gelatin in cold water for 15 minutes.

2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3. Add gelatin to the chocolate mixture. Mix well
4. 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.

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ASSEMBLING THE LOG

When doing the assembly upside down with two pieces of Dacquoise, the order is:
1) Dacquoise
2) Mousse
3) Creme Brulee Insert
4) Mousse
5) Praline/Crisp Insert

6) Mousse
7) Ganache Insert

8) Dacquoise

Method:
A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want t
he Dacquoise to cover the entire half-pipe portion of the mold.
B) Pipe one third of the Mousse component on the Dacquoise.
C) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.

D) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert. E) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
F) Pipe the last third of the Mousse component on top of the Praline Insert.
G) Freeze for a few hours to set. Take out of the freezer.
H) Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.
I) Close with the last strip of Dacquoise.

J) Freeze until the next day.

The next day:
1. Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
2. Cover the cake with the icing. Let set.
3. Return to the freezer (
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...).
4. Transfer to the refrigerator no longer than 1/2 hour before serving as it may start to melt quickly depending on the elements you chose.
5. Serve


Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française.

Chez Vibi de "La Casserole Carée" (Canada) - A different version
Chez Isa de "Les Gourmandises d'Isa" (Canada)

160 comments:

  1. I love the red stripe down the center of the dark chocolate - very striking! Well done!

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  2. Holy Moly...I am so impressed! This looks beautiful! I just emailed the girls...just couldn't get this one in this month. Want to try though! How long would you say it took you start to finish?

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  3. CHRIS: Thanks! The fist part took me about 3/4 of a day and the second (icing/next day), only a few minutes...

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  4. Wonderful looking log! What is the fruit on the plate, passion fruit?

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  5. Picture perfect & stunning Rosa. I love the precision of the layers & the smooth icing...WOW!! I loved doing the challnge too!

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  6. Rosa dear,
    I am always impress by your ability to tackle every challenge. Your log look marvelous, and I can't agree more that the every element of the recipe actually not that difficult to make. Like you've said, the tricky part was the organization!

    Uh., I like the red stripe on top of the log, it making it more beautiful! Well done, Rosa!

    Cheers,
    Elra

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  7. Rosa that looks amazing! love the contrast between the log and the fruit.

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  8. Amazing...every layer of it! Great job!

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  9. Great job Rosa...what a beautiful log yours has turned out to be...love the striking red on top :-)

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  10. Wow, if you had only shown me a picture of this cake, I would not have called it a Yule Log at all! It's much different from what I'd call a Yule Log! But - it looks totally amazing and almost reminds me of Opera cake. Great job!!

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  11. Ça l'air vraiment décadent comme dessert:)

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  12. Oh, how lovely, Rosa! Your layers look so even and perfect!

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  13. kudos to you! so much work, glad that it came out so good :)

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  14. J'ai lu la recette avec le traducteur Tu as fait un travail considérable. Digne d'un grand chef pâtissier.Je ne peux que te dire un simple mot
    Bravo!
    Quelle joie devant cette belle bûche. Tes convives ont dû se régaler.
    Je te souhaite encore de nombreux défis pour l'année à venir et plein de bonnes choses dans ta vie
    Amicalement

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  15. Très réussie, bravo ! Et plein de belles choses pour cette fin d'année, car je n'ai pas eu encore l'occasion de te le souhaiter...

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  16. Rosa, just madly in love with your log! just awesome!

    we wanna wish you a jolly good new year Rosa, we hope to see more of yours this 2009! from us both Sunny & Sidney!

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  17. Et bien quel boulot ! Encore bravo Rosa. Tu assures en pâtisserie. Je t'embrasse et te souhaite une excellente fin d'année.
    Bises
    Hélène

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  18. MAGGIE: It isn't passion fruit, but tamarillo...

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  19. Ta buche est parfaitement réussie.
    Bravo Rosa !
    Encore plein de belles choses pour toi et ceux que tu aimes.
    Bises
    paola

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  20. God bless the French for creating such a delight to the senses. Oh yum. **drool, pant, gasp**

    How long a flight is it to your doorstep from Atlanta, Georgia, USA?

    Blessings!
    Lacy

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  21. Glad you liked it, yours looks beautiful.

    Ulrike from Küchenlatein

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  22. I feel the same way ever time the new challenge is announced. I'm a little apprhensive but in the end I'm always glad I made the recipe. Your log looks very delicious.

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  23. C'est tres tres beau, bravo pour tout ce travail.
    Bises:)

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  24. WOW! Both your photograhy and log look amazing! I am very impressed! Bravo!

    -BonoboCakes

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  25. Hi Rosa, fantastic job on your yule log. Love the decoration and the photos are fantastic.

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  26. That's awesome. I can't believe you had so much patience to do that. If it was me, I doubt I can ever do it. It must have tasted heaven. It does look like some ice cream log cake. hehe.... Well done!!! =)

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  27. Wow, this yule log looks so delicious and rich in textures and in flavors! Happy Holidays!

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  28. Hey Rosa! Great job on the Buche and I don't even know why you would feel like you couldn't do it to begin with, you're a great baker! The slices look perfect and I'm happy you enjoyed it. Avec plaisir de ma part et celle de Marion et bonne année.

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  29. Rosa,

    You are such a treasure! Your Yule Log is so pretty. Have an amazing 2009!

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  30. That looks positively scrum-dilly-icious! The topping so elegant. But all those layers ... what a lot of WORK!

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  31. I'm glad you were able to do the challenge, Rosa, because of bad weather and schedule changes here, I simply ran out of time and had to pass - I really want to try this though, and seeing yours makes me want to try it even more. Well done, especially getting this completed during the holidays!

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  32. Bonjour rosa,
    Ta bûche est très joli et la tranche parfaite:)On voit bien toute les couches , plus délicieuses les unes que les autres:) Bravo! Et bises et à bientôt

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  33. I agree that the log was absolutely chocolatey and decadent. I love your pictures and how perfectly your log sliced. Happy holidays!

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  34. Looks fabulous - and it really is worth every one of those dishes, isn't it?

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  35. Oooh my god !! :-= soooo beautiful, et comme j'aimerai y goûter à cette merveille, bravo, quel travail et quelle réussite !!!
    Bises :-)

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  36. Really gorgeous - I agree that the red stripe down the centre is really striking!

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  37. Waouw la tienne aussi est superbe ! Je bave elle est parfaite !

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  38. Gorgeous rosa,very neat presentation,mine was kinda messy inside.

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  39. Beautiful job and I love the red stripe down the middle, simple but so festive. I loved this dessert too!

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  40. Bon quand je vois ce type de recette je me dis à chaque fois que je dois me remettre à l'anglais
    ça a l'air vraiment extraordinaire
    bravo rosa !

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  41. Beautiful Rosa! I love that red sugar on top!

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  42. tres impressionnant !
    Tres bonnes fetes !
    Bises

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  43. Impressionante...un lavoro impressionante immagiono la squisitezza di questo superbe gateaux....molto festivo.

    baci*_____*

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  44. Really no idea what "kippered" means, but if it is the way to express a long day of baking and a sink full of dishes, I will be adding it to my vocab! Your log really looks fabulous! Great job!!

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  45. je n'au rai jamais le quart de la patience nécessaire, même si le résultat est merveilleux à voir ( et sans doute à déguster )
    mais des douzaines et des douzaines de plats à lecher, ça doit être impressionnant ( je suis incorrigible sur ce point)

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  46. Beautiful job! I'm quite jealous that yours cut so well...mine just wouldn't do like I wanted. First it was too soft and just mushed and then it was too hard and I had to saw! Oh, well. As to the cleaning...I agree, I think I washed dishes at least three times through the entire process, which I did on one day.

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  47. Les photos sont sublimes .. je vais chez marion voir la recette ! Merci pour ce partage !

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  48. Yum! This looks really great. :)

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  49. Rosa - your log turned out lovely! I can completely relate to the fear aspect - and your feelings of determination! Honestly, if you didn't mention them in the post, though, no one would know. Your log makes you look like a pro!

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  50. EVERYBODY: Thanks for all your kind comments!!!

    GRETCHEN NOELLE: "Kippered" means "exhausted" in the Manchester (UK) dialect ;-P! Thanks!

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  51. This is beautifully made and very elegant. Congratulations!

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  52. Wow I would love a slice of this well done it looks amazing!

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  53. Rosa darling, I'll say it again, I am in awe of your talent.

    Happy Holidays!

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  54. The red stripe on the top looks so elegantly chic! Fantastic :)

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  55. yours came out so beautiful!!! i was so in love with this dessert. i've never had something so decadent in my entire life!!! it's all gone and i wish it didn't go so fast :(

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  56. Your log looks so organized...and yummy, of course! Wonderful!

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  57. Ok, I am IMPRESSED. Whoa! I'm also very glad I'm not a Daring Baker - I don't think I'd have the energy to keep up with ya'll!

    Beautiful yule log. :)

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  58. BRAVO! Rosa! Quel beau travail... toujours habillé de cette simplicité qui te caractérise si bien, et pourtant... quand on connait l'effort que cette recette nécessite... Ouf!
    Comment faire compliqué, quand on peut faire simple!

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  59. Rosa - So beautiful! I think I am still doing dishes but if mine had turned out as lovely as yours it would have all been worth it!

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  60. I love the red stripe on top! Your photos are always gorgeous...well done!

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  61. The layers came out fabulous!Beautiful job on this months challenge

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  62. How beautiful and delicious the dessert looks! Belated X'Mas Wishes and a very Happy new year, Rosa!

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  63. I'm sure glad you didn't quit because that log is really lovely.
    Have to confess to having the same doubts every time I see a DB challenge, but hey we're Daring Bakers!

    Best wishes for the festive season and a Happy New Year.

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  64. Quel travail! Mais je suis sûre que ça en vaut la peine, bravo.

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  65. that is high baking and confiseur artistry, unachievable for me. Congratulations and a happy new year ! Liebe Grüsse

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  66. chapeau bas !
    du vrai travail de pro ; il en reste ?
    :)

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  67. Your log looks just super! Blessed Christmas to you and yours!

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  68. Your Yule Log looks amazing Rosa. It was a lot of work but worth every dish that had to be washed!!!

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  69. ..humm..on dirait la perfection!!!!!!..vraiment toute une belle réussite..bravo!!

    ~nancy

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  70. Your log is beautiful. I like the red sprinkles on top in contrast to the dark chocolate. Happy New Year.

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  71. Un travail extraordinaire pour un résultat certainement délicieux,un grand bravo!
    Joyeuses fêtes de fin d'année!

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  72. Wow, sacre challenge en effet. Et quel billet incroyablement detaille. Bravo Rosa, elle est superbe.
    Bonnes fetes de fin d'annee au passage.

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  73. Gosh....you are the Queen of the Dare :) Now are you prepare to sell this online..I'll be your first customer :D

    Happy Holiday Rosa :D

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  74. Superbe, c'est une merveille ! tu es vraiment épatante ... et tellement patiente ;)
    Bon bout d'an

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  75. Rosa what a lovely looking log! perfect going!

    wishing you and your family a great year ahead!

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  76. It looks so pretty!!! I'm glad to know that even such accomplished bloggers such as yourself feel stressed at every challenge :)

    Let's see what we get to bake next month!

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  77. Your log looks wonderful. Very elegant!

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  78. ben quel boulot! je suis epuisee rien que de voir ca, alors d'y faire, j'ose pas imaginer.
    t'es une veritable artiste, Rosa.

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  79. Great menu, Rosa, brilliant!!!!


    Happy New Year....

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  80. wow! your yule log look magnificent and so majestic! Great job on this month's challenge :) Keep up the awesome bakes!

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  81. well I got tired just reading the recipe! your results look stunning, I love the color palate you chose.

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  82. I agree, very time consuming and many many dishes later, this was totally worth it! Yours looks beautiful. Happy New Year!

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  83. nice work Rosa! i love anything that has ganache in it, but I just don't think I have the patience for all the layering! :) Hope you had a great Christmas and Holiday in your beautiful land.

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  84. wish you and your family a wonderful 2009, dear rosa.

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  85. Wow! Every layer looks mouthwatering.

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  86. Gorgeous work! I didn't do this months challenge due to some unexpected family stuff that popped up but I do wish I had.

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  87. So GORGEOUS!!!!
    It's so perfect looking. I am way jealous!

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  88. Your layers look perfect! Great looking Buche!

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  89. I love all of your photos! You did a wonderful job on this one!

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  90. Your log looks great with very distinct layers. YUM!

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  91. Beautiful layers Rosa and very elegantely presented!

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  92. ABSOLUTELY FABULOUS .... bravo c'est de l'art!

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  93. A beautiful result for a very tricky challenge. Well done.

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  94. OH my, that is the best looking Yule log I've ever seen. I wonder if it ships well? tehe. Cheers!

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  95. That is one gorgeous yule log. You are so incredibly talented! Wish I could have joined the other daredevils this month making this but I was unable to participate. Great job!

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  96. Gorgeous log, and I really enjoyed the beautiful photos - lovely presentation!

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  97. This is gorgeous, I bet it tasted as good as it looks!

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  98. Bonjour Rosa,

    Quelle boulot mais elle est vraiment superbe!
    bravo!
    iza:)

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  99. Superbe bûche, bravo ! J'ai commencé à en préparer une un peu dans le même style pour demain soir, j'aime beaucoup les différentes couches (mousse, croustillant, biscuit, etc) dans les gâteaux, c'est un vrai plaisir pour les papilles ! Et la tienne est en plus un vrai plaisir pour les yeux !
    Joyeuses fêtes !

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  100. So beautifuul Rosa :) Looks like you had fun making it :)

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  101. même si effectivement je ne comprend pas tout, je la trouve tout simplement superbe !

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  102. uauuuu!!!
    Ta buche est vraiment un délice...horriblement belle et tentante, quel dommage de ne pas pouvoir la gouter!!!!
    bonne année!

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  103. Beautiful! I agree, all you need to make this is organisation and time :)

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  104. MAIS QUELLE MERVEILLE !!! un grand bravo à toi, vous avez du vous régaler!
    un bon réveillon à toi et une belle année à venir

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  105. Wow Roas. My hats off to you! Great work. Hope you had a Merry Christmas.

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  106. Waouh!!! Quelle merveille!! Bonne journée.

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  107. I wish mine would have looked as good as yours. I didn't use a log shape, that probably had something to do with it. I, too, did not find the challenge all that challenging. The worst part, was cleaning up constantly, as you found.

    Your Yule Log looks like it could come from a top bakery. Excellent!

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  108. Your layers are so nicely done. A beautiful Yule Log!

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  109. C'est une merveille que cette bûche. je ne peux plus t'écrire directement, tout mon courrier me revient. mais comme je suis sûre que tu m'as laissé une part de bûche, je te remercie et te souhaite tout, TOUT ce que tu peux désirer pour commencer l'année nouvelle.
    je t'embrasse.

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  110. Great minds think alike Rosa. I used red sanding sugar too. Looks divine.

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  111. Wow Rosa, you are amazing! That's looks so irresistible! What else can I say! Happy New Year to you too!

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  112. I love that expression "kippered!" You've really outdone yourself here. Your Yule Log is totally gorgeous both inside and out. I LOVE the red stripe on the top. Truly fabulous. Congrats!

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  113. Delicioso! I am glad I did it too.

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  114. So beautiful log,the red stripe on it looks awesome.Great pictures too
    Happy New Year!

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  115. What beautiful work. Perfect for the season.

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  116. Now you know why the French only have this on Christmas! Yours looks the best out of all I've seen from this challenge. Well done!

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  117. Sometimes I think willpower is more important than training or skill. I think your yule log looks beautiful, and I hope you enjoyed how it tasted after all that work!

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  118. Your yule log looks lovely and perfectly layered. I agree this took a lot of organization and produced many dirty dishes!

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  119. What a GORGEOUS log!!! I was so sad to have to skip the DB challenge this month :( But yours is such an inspiration! I bet it was absolutely divine!

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  120. Simply gorgeous. Amazing job, I love the red stripe.

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  121. Mmm what a delicous looking log. Well done!

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  122. Rosa,

    Your log is fantastic looking and just perfect!

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  123. Your yule log looks lovely! I bet it was delicious.
    Have a very happy new year!

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  124. Quel travail ! BRAVO, BRAVO, BRAVO

    Même si je suis à l'heure actuelle écoeurée des desserts et que je ne suis pas d'humeur à cuisiner, je reste tout de même ébahi devant ta réalisation. C'est très beau et certainement délicieux.

    Meilleurs voeux pour 2009 :)

    biz

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  125. Superbe réalisation ! Je suis , éblouie, c'est magnifique !

    Bonne et heureuse année!

    Bises

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  126. Ben moi j'en goûterai bien une tranchette... hummm Bravo Rosa

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  127. Your log looks just perfect. Love the minimalistic decoration on top!

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  128. Your plating is downright inspirational! Great Job!

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  129. Gorgeous pics! Your log is perfect.

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  130. Rosa, I washed so many dishes for this one that the skin on my fingers is peeling! Your log looks wonderful!

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  131. Rosa, I love the red stripe - so festive and yet so chic!

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  132. Love the red stripe on the top of the log. Yes this recipe is worth every swear word and drop of sweat that it takes - you are right it is mainly organisation and patience. Great effort and result. Happy NY to you and your family and friends.

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  133. Beautifully done, Rosa! I love the contrast of the red against the dark icing. Great photos, too!!

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  134. What a beautiful Yule Log! I love what you've done with the challenge. Great job!

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  135. Your log looks fabulous Rosa - you conquered your fears (and I had the same!) and won.

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  136. Rosa, your log looks gorgeous! Happy New Year!

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  137. One more comment to say that I want to taste!!
    Happy New Year!!

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  138. Nice job with those layers on your yule log! Happy New Year!

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  139. Did it taste as good as it looks? It's beautiful!

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  140. OUahhhh, j'avais un petit creux tout à l'heure mais alors en voyant cette merveille surement pas terrestre, j'ai un gouffre abyssal à la place de l'estomac...C'est beauuuuuu, splecdire et très alléchant!!!

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  141. mjamm! Je oudrais manger! une bonne idée! Je dois le faire!

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  142. hi rosa happy new year :-)! your yule looks delicious!! i'll be back with the january-challenge :-) XX

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  143. You did a fabulous job on your yule log! Happy Holidays!

    Natalie @ Gluten A Go Go

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  144. Waouhhh!! absolument sublime et sûrement délicieux, bravo! bonne journée

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  145. Wow! It looks really delicious and perfect. Congrats.

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  146. chapeau bas ! Ce dessert a l'air absolument sublime... Je crois que je ne trouverais jamais le courage de me lancer dans une telle aventure !

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  147. Elle est à tomber cette bûche ! je ne sais même pas quoi ajouter.elle a l'air tellement parfaite.

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  148. Il est terrible ce gâteau ! incroyablement tentant ! j'ai bien fait de passer chez toi aujourd'hui pour rattraper tout mon retard !

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