Buche de Noel ===Entrements

Daring Bakers is in the House....
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

Different Strokes......

Can I just say not everyone has the same idea of fun in the kitchen? Sorry Hilda, there was no perception of this recipe taking too much time. This recipe actually took 7 hours to make; that is about 4 hours too many during the Holidays. And can I say there was in my opinion, more cooking than baking. There was also a screw up with the mousse element's original instructions they were not highlighted or brought to note for several days after the gauntlet was thrown ( At least not on my computer). And the perceived expense....nuts for the fuilette, 5.dollars, whipped cream for the mousse and creme bruele, 7 dollars, chocolate for the whole thing...11.dollars, free range eggs for the whole thing, 6 dollars. You do the math. Speaking of math....continue reading...

This recipe caused me to loose my enthusiasm the minute it mentioned going out and buying plastic overhead projector films (Acetate); you know the ones that teachers in the 70's used to teach you math with? It was suposed to help you form a smooth tube like mold for the Buche. Nonsense.

It is comprised of 6 French Elements:This was such an exhausting recipe to thumb through that I got stressed just looking at it. It was not fun, nor was it challenging, it was just PERCEIVED by some, as those two things. An office worker might relate if I compared it to paperwork,,, but for the kitchen.

There were Six Elements involved in this molded and layered cream dessert

1. Dacquoise--nut meringue- I liked this one. I ate all the trimmings.
   
2. Mousse- the dog of the group for me. And dog...not in a good way.
3. Creme Brulee--insert-- and Another bower.. I just ended up spreading mine on instead of making another even smaller mold out of the accursed Acetate, like suggested.
   
4. Ganache--insert
5. Praline Feuillete--another insert kinda like a Krackle or Crunch bar (yawn) I used Cocoa Pebbles and a Heath Bar!!! genius of me. I got your Praline paste right here. Can you tell I am seeing red?
   
6. icing to go over the whole thing.

You can link a version of the recipe here: Buche de Noel in the Entrements or Creme dessert style.

Okay enough whining. People were encouraged to come up with their own rendition of the flavors for this. I elected (thank Heaven) to stick with the main flavors for this one. My only creative touch was the the addition of the Cocoa Pebbles and the Heath Bar to the Feuillete. I don't think even Jacques Torres would have thought of that substitution. Ummm we were instucted to buy or make Gavottes, a lacey unavailable ingredient in the USA, let alone Provo. Most of us substituted cereal of some sort.

Click on the link above for more details.

I have come to the conclusion that I, me, Cindy, really dislike recipes that require 5 or 6 other recipes be created before even attempting to think about creating the final product. I prefer recipes that start at step one and progress and end at step 15 or 20. Kind of like bread or a cake.

I do appreciate the time and effort our hosts and all the D. Bakers put into this. It wasn't hard, just, in the words of Carrie Bradshaw..."a little bit too much".