Küchenlatein

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

This month's challenge is the cream dessert version of a


When I read the recipe, I had my doubts that I'll ever finish the challenge. Too many pans and bowls, to much heavy cream, too many elements:

Dacquoise Biscuit Mousse Ganache Insert Praline (Crisp) Insert Creme Brulee Insert Icing

But finally I did it and served it Christmas Day for dessert.


We like Mousse au Chocolat, Crème brûlée and Choco Crossies, the Praline Crisp insert. But the combination of all wasn't ours. Glad, I halved the recipe. It can be found at Hilda's website.

See what others think about this challenge visiting the Daring Bakers blogroll.

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