Yule be glad you did it.


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.

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    1. Deanna says:

      Melissa you should seriously consider entering in some of the Food Network’s contests. It would be fun to see you on TV making these amazing treats.

    2. Brooke says:

      This challange was a bit daunting to say the least. I will most likely never make this again either.

    3. L says:

      This IS INSANE! I love it, but don’t know when I’ll make it…oh mercy. Can’t wait :)

    4. Lori says:

      Indeed it was hair pulling, but yours was worth it! It looks great. What a cutie your daughter is.

    5. jamie says:

      Yours looks delicious! I doubt I will ever make this again either, but it was tasty! Happy New Year!!!

    6. Madeleine says:

      great job! your layers looks so perfect! :)

      Happy New Year! :)

    7. […] more enthused about the challenge because it included my favorite dessert and didn’t take 12 hours. It was also very handy that Penelope had a birthday this month, thus giving me an excuse to make […]

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