After participating in 2018 with a savory feast, I was really looking forward to this event being organized again. I really wanted to make something sweet this time!
I originally wanted to make a gingerbread house, but I wanted to challenge myself and do something a bit more advanced to learn more patisserie techniques, so I went for a fancy entremet-style yule log.
In total, it took 5 days to make, but that's mostly because we took long breaks between each steps. My SO and their sibling helped me a ton, I couldn't have done it without them ❤️ Baking together was a lot of fun!
There were 6 elements in total:
Almond Dacquoise (biscuit base)
Praline croustillant (crispy layer)
White chocolate mirror glaze
A common layer in this kind of entremet is a sponge cake or a ganache, but I think our recipe worked well without those.
Step 1: Praline
Roasted hazelnut covered in caramel then crushed into a spread-like paste (it's delicious by itself!)
Step 2: Almond Dacquoise
Almonds, sugar and egg whites
Step 3: Praline croustillant
Mixing some crushed cookies with the praline before freezing it to get a super nice, crispy layer. My favorite layer of the entremet by far!
Step 4: Vanilla cremeux
We left it in the freezer overnight, then cut it to fit inside the mousse. Which means we have a lot left, but that's not an issue. It's so good by itself, it's like a rich vanilla pudding.
Step 5: Vanilla mousse
The preparation was very similar to the cremeux, but we mixed it with whipped cream.
Step 6: Assemble
Step 7: Chocolate toppings
I had to remember basic geometry from high school to figure out how to draw a symmetrical flower 😂
It was also my first time tempering chocolate! It wasn't perfect but it held well at least for the photos. It's the Idol Story logo, but I'm sure you noticed 😉
Step 8: Taking it out of the mold
Yes, that was a whole challenge of its own 😂
Step 9: Mirror glazing!
I always see videos where people pour glazing on top of their cake and it looks so good so I've always wanted to try that!