I won’t lie. When I saw this recipe, all 18 pages of it I wasn’t happy. I may have even sworn. December is a busy enough time as it is without making a dish that has 6 elements to it. There was absolutely no way I could make this before Christmas with my packed schedule so I shelved this for a New Year’s Eve celebration. A few days before NYE I made it with some help from Angela from A Spoonful of Sugar who coaxed me off the window ledge so to speak. She also gave me the inspiration for the Ispahan themed buche.
I should have taken the opt out option for this one in hindsight but the idea of an Ispahan buche was too tempting. What I didn’t count on was the mousse part, usually a fairly easy item to make causing a lot of trouble. I used the 1/3 cup specified and it turned into something like scrambled eggs. I then asked on the website and someone else said that 1/3 of a cup worked fine but I just can’t see how what I had would have worked in any way. I made another version of the ganache but I don’t think this was ideal so I can’t comment on the ganache insert recipe below as I didn’t try it.
Another element that I had trouble with was the icing. I didn’t have any gelatine leaves left (and I certainly wasn’t in the mood to track down some more) so I wasn’t sure how to follow the recipe to use powder even though the recipe specified that powder could be used. I dissolved the gelatine into the almost boiling milk and glucose syrup (I didn’t want to dissolve it in water in case it introduced too much water into the icing) but by the time the gelatine powder had dissolved, the milky mixture was too cold to melt the chocolate and butter so it had to go back on the stove. I also waited until it coated the back of a spoon but it was still too runny then too.
Then there was the drama about the acetate, I wanted a dome shaped buche so I read that you simply line the loaf tin with the acetate and that’s all you need to do. Apparently not, as mine turned out as a loaf shape and whilst I tried lining the sides, some mousse seeped out (as well as some raspberry puree). This was exacerbated by the mousse being runnier than normal as I’d tried to save it from the recipe error before.
Would I recommend making it? Sadly, probably not. Well I think most of the elements are delicious by themselves, especially the feuillete which I could happily eat by itself in bucketloads but the overall production was it was far too stressful for me to wholeheartedly recommend, especially if you don’t have the help of a dishwasher (I did 6 sinkfuls of dishes for this). However it is spectacular looking I will admit (well other people’s buches are anyway) so I’d save this for when you a) have 2 days in which to prepare it and b) when you have someone helping you out. And when you have a lot of patience. A few days after I tried this and I found that when thawed, the log was divine, ambrosial, perfection. So does this mean there’s another version coming up next year? Who knows…time has a way of dulling memories 
French Yule Log
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
1) Dacquoise Biscuit
2) Mousse
3) Ganache Insert
4) Feuillete Crisp Insert
5) Creme Brulee Insert
6) Icing
The assembly will essentially be a Dacquoise Biscuit at the bottom, and the inserts inter-layered with mousse, with an icing finish.
Timetable (from Angela)
DAY BEFORE ASSEMBLY
Make creme brulee & freeze it the day before you plan to assemble.
Make crisp insert the day before and wrap well.
ASSEMBLY DAY
Make dacquoise and let cool.
While dacquoise cools, make mousse of your choice and put it in piping bag.
Wash up 
Set up mould and line with whatever you’re using–clingfilm, acetate, parchment)
Line with dacquoise (if you’re doing the half-pipe/semicylinder mould), mousse, insert brulee, mousse, insert crisp, cover with rest of mousse. Freeze ~2 hrs.
Make ganache and pipe over.
Top with dacquoise, wrap and freeze overnight.
EATING DAY
Turn out onto wire rack, remove acetate etc.
Make glaze and use as soon as starting to gel.
Return to freezer.
Eat!
Element #1 Crème Brulée Insert
Preparation time: 15mn + 1h infusing + 1h baking
Equipment: Small saucepan, mixing bowl, baking mold, wax paper
Ingredients:
- 1/2 cup (115g) heavy cream (35% fat content)
- ½ cup (115g) whole milk
- 4 medium-sized (72g) egg yolks
- 0.75 oz (2 Tbsp / 25g) granulated sugar
- ¼ cup raspberry puree blended with 2 tablespoons of icing sugar
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.
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.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.
6. Keep raspberry puree aside for assembly
Element #2 White Chocolate Feuillete (Crisp) Insert
Too thick, you want this about 3mms high
Preparation time: 10 min
Equipment: Double boiler (or one small saucepan in another), wax paper, rolling pin (or use an empty bottle of olive oil).
Ingredients for the White Chocolate Feuillete:
- 3.5 oz (100g) white chocolate
- 1 2/3 Tbsp (25g) butter
- 1 teaspoon glucose syrup
- 2.1oz (60g) Special K cereal, crushed up
1. Melt the chocolate and butter in a double boiler.
2. Add the glucose syrup and the coarsely crushed Special K. Mix quickly to thoroughly coat with the chocolate.
3. Spread very thinly, about 33mm in thickness, much thinner than how I made it as I got confused with the ganache and brulee inserts and this) between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.
Element #3 Rose Dacquoise Biscuit (Almond Cake)
Preparation time: 10 mn + 15 mn 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) about 3 medium egg whites
- a few drops of rosewater
- 1.75 oz (4 Tbsp / 50g) granulated sugar
1. Finely mix the almond meal and the caster 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. Add rosewater
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.
Element #4 Lychee Mousse
Preparation time: 20mn
Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula
Lychee Mousse
- 2 medium-sized egg yolks
- 2 Tbsp (17g) cornstarch
- 1 1/3 cup (80g) whipping cream
- 7 oz (200g) lychees finely chopped
- 3.5 oz (1/2 cup / 100g) granulated/ caster sugar
- 3 gelatin leaves or 5g / 3 tsp powdered gelatin
- 3.5oz (100g / ~100ml) about 3 medium-sized egg whites
1. Beat the egg yolks with the cornstarch until combined-it will be very thick
2. Heat the cream in a medium saucepan and once hot, pour a small amount over the egg yolks while whisking vigorously.
3. Pour the egg yolk mixture back into the rest of the cream in the saucepan and cook, stirring constantly, until it thickens considerably, at least 3-5 mn. Let cool to lukewarm temperature. Add lychees.
4. Beat the egg whites until soft peaks form. Pour the sugar one tablespoon at a time until the meringue is thick and glossy.
5. Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil).
6. Put the melted gelatin in a mixing bowl and, while whisking vigorously, pour the lukewarm lychee cream over the gelatin.
7. Carefully blend the glossy meringue into the lychee egg mixture.
Element #5 White Chocolate Ganache Insert
Preparation time: 10mn
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 right 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.
White Chocolate Ganache Insert
1.75 oz (4 Tbsp / 50g) granulated sugar
5 oz (135g) white chocolate, finely chopped
4.5 oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)
1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small sauce pan 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.
Element #6 White Chocolate Icing
Preparation time: 25 minutes (10mn 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.
White Chocolate Icing
1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin
3.5 oz (100g) white chocolate
2 Tbsp (30g) unsalted butter
1/3 cup (90 g) whole milk
1 2/3 Tbsp (30g) glucose or thick corn syrup
1. Soften the gelatin in cold water for 15 minutes.
2. Coarsely chop the chocolate and butter together.
3. Bring the milk and glucose syrup to a boil.
4. Add the gelatin.
5. Pour the mixture over the chocolate and butter. Whisk until smooth.
6. 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.
How To Assemble your French Yule Log
THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.
1) Line your mold or pan, whatever its shape, with overhead projector sheets or acetate.
You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in this version
2) Cut the Dacquoise into a shape fitting your mold and set it in there. You want the Dacquoise to cover the entire half-pipe portion of the mold.
3) Pipe one third of the Mousse component on the Dacquoise.
4) 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. Spoon raspberry puree on top.
5) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
6) 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.
7) Pipe the last third of the Mousse component on top of the Praline Insert.
8) Freeze for a few hours to set. Take out of the freezer.
9) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
10) Close with the last strip of Dacquoise.
Freeze until the next day.
If you are 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
THE NEXT DAY…
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.
Let set. 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…
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.
Decorations
- Fresh rose petals (from 1 rose)
- 3 frozen or fresh raspberries
- Candy balls or cachous (optional)
- Strawberry macarons
To see what the other creative bakers have been making for this challenge, see the Daring Bakers Blogroll!
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65 Comments | Add your own
i opted out of this one, as you said, December is a busy month. but brava to you for giving it a go! your first picture is very pretty.
Well, it looks beautiful, Lorraine! But I knew it would—it’s you, after all!
I’m so sorry that you had so much trouble with the mousse and icing
I feel very guilty for coaxing and tempting you into making the buche now. (And I must get around to finishing mine, but after a disastrous bit of cooking today, I don’t feel inclined to go back for more punishment!!)
Your buche looks spectacular, despite all of the difficulties!
I’m sorry this didn’t work out for you although an Ispahan buche is a lovely idea (I think PH sells them at Christmas although I’ve never tried a buche version of it). I made banana mousse using the given recipe and it sounds like your eggs cooked when you added the cream to temper them, gah…stuff happens. As for the icing, gelatin loses its gelling capacity when it is cooked at high temp, in terms of dissolving it I can’t speak to the powdered kind since I use the leaf kind but I believe it has to be dissolved before it is warmed up for any reason. And I’m sorry there was misunderstanding about the acetate creating the shape of the log. Acetate is not strong enough to create a shape, it is only used for lining. I’m glad you at least liked the feuillete and your macarons are lovely.
I am sorry you had issues with it…at least you tried, which is more than I can say. Looks very pretty!
your cake is sooooo pretty. but my goodness, baking this would be like a pain the ass. i will just look at the pic, imagine how it tastes and drool. lol
can i have your macaron recipe btw???
I struggled with this challenge and almost skipped it as well. You do have a way with decoration! Even though you weren’t happy with it, you made it look beautiful!
Mine is giving me some stress as well, and I haven’t even finished making it hehe. But good on you for completing the challenge, the flavour sounds like it would be amazing!
It sounds like a marathon! You deserve a medal.
Ohmygod I am in total awe. I wouldn’t even attempt this and would have given up and thrown it at the wall halfway through! You are zumbo-esque in my opinion Lorraine!
Zumbo-esque should definitely go in next year’s Macquarie Dictionary.
Zumbo-esque (adj.) Describes a cook of such high calibre as to attain a comparison to the famed Adriana Zumbo. Only bestowed on cooks capable of complicated, delicious, unexpected combinations of patisserie, chocolate and cream, i.e. NotQuiteNigella
Your log looks beautiful! I however took the easy way out and didn’t complete it. I’m bummed but there was no way i would’ve been able to. I was run off my feet as it was! Great job, you as always manage to make it look fantastic
Good for you for following through on this challenge. Your flavour combination sounds wonderful and I like the way the rose petals pop on the white icing. Good job!
Lovely!! I love the macarons and rose petals!! Two of my favorite things
Even with all the problems, the log still turned out to be really beautiful! I love the flavor combo too!
It looks delicious enough to inspire an angelic white ‘innocent’version over here..
Sorry about the hard times but it really is very pretty looking! Love the red and cream colors.
~ingrid
Well the Ispahan idea is fabulous, and I think it turned out lovely. This challenge really was unwelcomed for me too, being December and all! But I’m glad I got to make it in the end (plus I have missed the past 2 challenges…)
Your yule log looks great. This really was a lot of work for not a lot of bang. I too loved the crispy insert (and the almond cake). At least you made it!
Wow! Daring Baker indeed – I am amazed you made that
Did it taste awesome for all the effort you put into it?
Love the colours and decorations of your yule log. It’s beautifully done.
Despite your troubles, your yule log looks so dainty and beautiful! I love the color scheme- It looks like something perfect for Valentine’s day, too.
You are a brave woman (crazy but brave)! I hope you enjoyed eating it after all that work! Looks beautiful.
Oh Lorraine, I have to commend your efforts with this one. I can’t say I would have lasted sa long. It looks gorgeous, if that’s any consolation:)
Darling girl, well done. That certainly deserves a cupcake and a glass of champagne after all that work! And no dishwasher to boot!
This is quite beautiful! I think I agree with doing it again…so much work. Great job!
Goodness NQN! You are one dedicated baker
In spite of all the trouble, your log looks delicious and I almost wish I had tried something fruity for mine! The finished product is beautiful.
What great flavorings! Your log looks beautiful! Very well done!
Cheers,
Rosa
Wow! I like how your Yule Log turns out so unique from all others!
I’m sorry that this log didn’t turn out well, but your finished log looks nice, if that’s any consolation.:)
I’m sure if you make this when you have the time, and using the elements that worked for you and perhaps with different recipes, there will be a happy ending to this.
But the the way I look at it you dared, so you’re a winner.:D
Best wishes for the festive season and a Happy New Year.
That is outstanding! If only I could have a slice…
Your macaroons look positively Parisian!
That you even attempted this particular challenge is amazing (and so is the cake, naturellement). Well done!
Your cake looks lovely and i love the flavours you chose! Blessed Christmas to you and yours!
Hi Sara-Thankyou so much!
There were several points in which I wanted to give up but I figured, just a bit to go!
Hi Angela-Thanks dahlink! No please don’t feel guilty at all, after all having the idea of the Ispahan buche was very exciting. I should have done it over 2 days like you suggested but who has 2 days free in December?
I would love to see yours when you’re feeling better! Your combo sounded divine
Hi Fuji Mama-Thankyou so much!
Hi Hilda-I’d love to try PH’s buche. I’m sure he’d see mine and tell me to remove any reference to Ispahan from the name as it’s so messy
Thanks for hosting, it must have been hard with all of us freaking out over the particular elements!
Hi Chris-Thanks so much, I was so exhausted at the end of it all I wanted to do was watch DVDs in bed
Hi ange-Can I confess that after I made it and photographed it I was a bit too traumatised/tired to eat it?
And I didn’t want to see another dish to wash either 
Absolutely, the macaron recipe that I used is in the Pistachio macaron recipe LINK here. All you do is substitute the weight of pistachios for almond meal and add a rose pink gel and a few drops of raspberry essence. The rest is exactly as the pistachio macaron recipe 
Hi Barbara-I can’t wait to see yours!
Thanks so much for the encouraging words!
Hi Lisa-The heat doesn’t help with the stress levels does it!
The flavours are pretty nice together I have to say.
Hi Arwen-Funny you say that as it felt like I had run a marathon!
Hi SydneyGal-Haha you’re smart then! I wondered if I’d lost my mind after the mousse (turns out I’d scrambled the eggs arrgh). LOL I concur, Zumbo should definitely be in the dictionary!
Hi Jenny-Don’t feel bad, I think a lot of people couldn’t complete it with Christmas and NY so busy. I kept having to remind myself to do it and I usually like to do the DB challenges at the beginning of the month. Thankyou so much!
Hi Kelly-Thanks very much!
That’s so sweet of you to say!
Hi Brenda-Thanks, they’re two of my favourite things too!
Hi sara-Thanks, I love the Ispahan combination too, that’s what spurred me into finish it
Hi yvone-Sounds like a great idea!
Hi ingrid-Thanks so much, I was thankful I had a bit of natural beauty via the rose petals. I think I was cursed that day
Hi Bria-I was so excited when Ang suggested it
Yours looked lovely and I think we had similar experiences making it 
Hi Wendy-Yes I am so glad that I made the crispy insert, that was delicious! And who knew that Special K was the main ingredient?
Hi Esz-It took me a sleep to recover and want to sample it and it was pretty good I have to say. Even better if someone else was making it though
Hi Jo-Thankyou so much!
Hi Hannah-You’re right, it’s very Valentine’s Day isn’t it!
I just can’t picture myself making it again so soon 
Hi Karen-I felt quite demented by the end of it. My husband was a huge fan of it and I liked it too but I think I have residual memories of making it
Hi Miss Honey-Thankyou so much! That’s very sweet of you to say – for me the look of it was so important!
Hi Reemski-Thanks so much dahlink! Yes much of the swearing had to do with the lack of dishwasher
Hi claire-Thanks so much! And I agree with you the most challenging DB event yet
Hi Kathy-Thankyou very much
Hi Jessica-Thanks! Your combo sounded divine. I wish we could try a bit of everyone’s buche!
Hi Rosa-Thankyou very much!
Hi Mrs Ergül-I guess it did turn out quite different, but I was amazed at how many variations there were on this log. Everyone’s looked fantastic
Hi Aparna-I think I just needed more time and more skill! Thanks so much, I hope you have a wonderful New Year’s Eve and all the best for 2009!
Hi Paula-Thanks so much!
If I could send it via a super fast courier system I would! Thanks, I think they lost a lot of their colour but they had the frilly feet which I was chuffed about 
Hi belle-Thanks so much! It all feels much better the day after
Hi Dharm-Thankyou so much, yours looked great! Thanks so much and I hope 2009 brings you much happiness
Looks very pretty with all lovely rose petals.I had some mishaps in mine too,but was glad I could pull it through:)
boy, that’s an awful lot of work for one dessert. this falls into the category of “things i’d love to eat IF someone else makes it for me.”
Even with your challenges, your log looks amazing! So elegant.
Woah! I love the beautiful contrast that the raspberries, rose petals and macaroons make with the white icing! And to make macaroons simply for decorating is a challenge in itself! Way to go on this month’s challenge, keep up the amazing bakes!
I think your finished log looks wonderful and applaud you for making the macaroons to decorate it.
Oh sorry if you didn’t like it
but I would really love to try yours, you have some nice flavours going on there! Love the colors too!
Rose petals and macarons – this was a delight to my eyes! You have some great flavors in there, I must try them next time.
Amy
Shame it gave you so much hassle! I love your colour theme though. All the other ones I saw were chocolate.
Your rose petal and macaron styling is darling
Wow! I love your white version. I tried the white icing and failed also, however yours looks great! The rose petals make it look even better!
Happy Holidays!
Your log is beautiful! I love your different flavourings…the white chocolate, the lychee, and the raspberry sound amazing
The colours are so pretty! Sounds like you DID have a lot of patience, ploughing through the task despite encountering frustrating setbacks.
Hi grace-That’s the same for me-I’m happy to eat it or buy it!
Although now that some time has passed, I’m actually thinking of trying this again next year. I think I’m mad…
Hi Renee-Thankyou so much!
Yours look great too!
Hi Joanna-I think trying to do the macarons pushed me over the edge at the beginning. I made them just before the mousse and that was the start of the drama. Thankyou so much!
Hi Maggie-Thankyou so much for your kind words! Your drizzles with the icing were so pretty
Hi clumbsycookie-Thanks, I just wish I’d taken 2 days for it. Thankyou so much!
Hi Amy-I can definitely recommend the combination of flavours. Pierre Herme is definitely a clever chappie!
Hi Christie-If Ang hadn’t given me the idea of an Ispahan one I wouldn’t have been so excited to do it
Thanks, sweetie. Thank god for nature’s beauty if not my log’s! 
Hi BonoboCakes-As soon as I did it I thought “uh oh” it’s too clear. You saved your log well with the dark chocolate icing though! Happy Holidays to you!
Hi marika-Thankyou so much! I love those flavours together so I am glad that I finished it and was able to taste some finally
Hi Y-Haha well you might not have wanted to be around when I was swearing and throwing things into the sink!
But thankyou!
Lorraine, you buche looks adorable with the macaroons, and the colours are so festive! I’m glad you’ve enjoyed it despite all the little (!) things!!
Happy Holidays!
I think you did an amazing job considering your lack of enthusiasm. I agree with you, I don’t think I would make this again, either. Although, so many people have insisted that I make it, since they loved it. I just think there are too many recipes to repeat ones that are not my favorite, sort of like reading books. Anyway, a job well done.
Great looking yule log!
I’ve had some interesting struggles with this too. Your presentation looks great! Great work seeing it through.
OOh such an elegant flvaor combo. Pierre is the man
and I love how you incorporated the flavors into the log.
I had similar issues with my recipe, and also would make certain elements again but not the entire recipe. However your vision for the recipe is so beautiful, and I would have loved to try your flavor combinations.
It still looks beautiful! I had similar issues with the mousse.
Hi Suzana-Thankyou so much! Your log looked lovely. I hope you have a very Happy New Year!
Hi Lynn-Thanks, it was very popular around here too. I actually preferred it thawed than frozen. And a part of me is actually contemplating making it again-I think I’m mad!
Hi Kevin-Thanks so much!
Hi bex-It seems like most people struggled with 1 or 2 elements-we’re in good company!
Thankyou so much!
Hi Jude-As soon as I decided on the Ispahan I really wanted to make it (I was ready to opt out). It’s such a gorgeous combo of flavours I have to say. He is the man!
Hi Jenny-Yes some elements were divine. The crisp was so good, the leftover for that was gone before I could blink! Thankyou so much!
Hi jillian-I read someone say to use your own mousse recipe and I wish I had listened!
What a beautiful work of art you created, despite your difficulties. Be proud–especially since people like myself saw the recipe once, logged off, and never even gave it another look. (of course I’m kicking myself now…) Stunning job on a stunning blog!
Your log is so lovely and pretty, especially with the rose petals. Seems we all had our favorite and least favorite elements.
Hi Bumblebutton-What a lovely thing to say, thankyou so much
But honestly if I hadn’t had the Ispahan inspiration I would have filed this under too hard 
Hi breadchick-Thanks!
That’s so true, I loved some elements and had really bad luck with others. Lucky it all tasted good together 
Yours looked great!
I had a lot of the same troubles, but in the end, it tasted delicious. Yours certainly looks yummy!
Hi Holly-Yes we certainly did but yours looked great. You poor thing having to contend with a power blackout too!
i love the lovely white and red tones it’s so perfect! well done!
Congrats!!!! Your log looks so beautiful with the roses and macaroons…
Hi Meeta-Thankyou so much for your kind words!
Hi morgana-Thankyou! I loved the triangular shape of yours and the flavours
Hi Lorraine
We do the European christmas dinner on Christmas Eve. My son’s partner is French so I am eyeing off the french yule log as being appropriate to eh occasion as well as something for all to appreciate.
I see you identified some issues when you made the french log. I appreciate your comments. I have 10 adults to feed and some like ‘seconds’ with ost of my desserts.
I was thinking about starting a couple of ht ecomponents say next Monday and Tuesday nights so as to stage the production over 3 or 4 sessions so as to not be faced with a Friday 24 hastle.
From the comments, it looks as if noone has made a serious attempt at the Log.
What are your thoughts now it is much later. I may pass on the macaroons.
Do you have any other tips or guidance.
I look forward to your response. Keith
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[...] was grateful for the help as I was needing all the reinforcements after having a hard time with the December Ispahan Yule Log challenge. I needn’t have worried, the tuiles themselves are incredibly easy and the recipe is very [...]
[...] mind. It’s one of my favourite combinations – if you’re a regular reader you’ll see evidence of my obsession with rose. While I was clarifying the butter I wondered if somehow browned [...]
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