I was very happy with the selection of this month’s Daring Baker’s challenge. I’ve made the traditional yule log cakes before with a genoise that is rolled up and I’ve been wanting to try the more modern French style cakes which I saw everywhere in Paris last winter. The challenge cake is comprised of an almond dacquoise, chocolate mousse, praline crisp, creme brulee, ganache, and chocolate glaze.
I’m going to keep this short and sweet. I’m once again down to the wire, as I’m preparing for a party tomorrow, where I’m presenting this lovely cake. Hopefully I can write a bit more…erm, after the New Year? Yikes. I pretty much followed the given recipe exactly, but incorporated a bit more orange essence, by infusing the creme brulee insert with orange rind and vanilla, using orange chocolate for the praline crisp, and grand marnier in the ganache.
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.
Thank you for a wonderful, challenging challenge!
Happy New Year to all and best wishes for a wonderful 2009!!