Some pictures from the (finally! at long last!) completed Buche de Noel/Yule Log. To recap, I used Martha Stewart’s recipe, which called for a chocolate sheet cake, fancily called a “genoise”, wrapped around an absolutely wonderful chocolate mousse, frosted with chocolate ganache and topped with exquisite meringue mushrooms soldered together with a little melted chocolate. And you can read all — really, ALL — about making it right here.
The verdict? Delicious! Would I do it again next year? Absolutely! But I would err on the side of underbaking the cake, as it was a little dry, and I would definitely brush it with simple syrup before rolling it up to keep it extra moist. I’m not totally wedded to keeping the cake (the genoise) part at all, in fact — anyone have a good recipe to swap in? — but the mousse and ganache are absolutely, delightfully sinful. I am already concocting excuses to serve the mousse, full stop, as its own dessert.