Bûche de Noël (Yule Log)
Mon | Dec 21, 2020 | 5:30–7:30P PT
Teacher Sasha Crehan
Making this festive European dessert at home is completely achievable and loads of fun! Pastry chef and avid home baker Sasha Crehan will teach you how to prepare and assemble all components of the holiday season’s most sought after sweet.
Cocoa Soufflé Roll, tender chocolate sponge cake, is a great basic to repurpose in lots of ways in your future dessert creations. Espresso Mascarpone makes a sophisticated creamy filling (the coffee may be omitted if you choose). Chocolate Ganache Icing, another pastry kitchen basic, makes the dramatic "bark" of your yule log utterly delicious, and Meringue Mushrooms are a charming finishing touch.
Your assembled dessert can be kept, refrigerated, for 5 days, or frozen for a month or more. Join us to make this delicious centerpiece worthy of any celebration table!
Menu | Recipes
Bûche de Noël: Cake+Assembly
Cocoa Soufflé Roll (GF optional)
Bûche de Noël: Filling & Icing
Espresso Mascarpone Cream | Chocolate Ganache
Bonus Recipe: Sugared Cranberries
Click the button below to see the ingredients, equipment and prep lists for this experience. If you have questions, please email us .
View the list