Honestly, many thanks to my Mother-in-law for keeping me motivated for this mammoth DBers Challenge. I wouldn't have been able to do it in
12 hours if it weren't for her. Overall: I'll likely never make this again, but it was absolutely delicious.
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.
If you want the recipe, go
here (it's 18 pages of hair-pulling, eye-gouging fabulousness) because I don't want copy down the colossal recipe. Sorry. I
will, however
, tell you what the layers are. . .
- Almond Dacquoise
- Dark Chocolate Mousse
- Dark Chocolate Ganache
- Praline Feuillete
- Vanilla/Nutmeg Creme Brulee
- Dark Chocolate Icing
It was great to have my mother-in-law's help, plus her enormously huge kitchen and sweet glass servingware.
Brother-in-law, Eric, seemed to like it.
Also, thanks to Chris and father-in-law, Cordell, for getting me the amazing
D200 and
50mm Lens
for Christmas. You can almost taste the creaminess of the mousse and the crunchiness of the feiullete through the screen.