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.
While it's called the seemingly benign French Yule Log, I think it would be more aptly named, "What Happens When the Indecisive are Forced to Answer the Question 'What is your favorite dessert?'"
Seriously. This baby is four desserts that could completely stand on their own, but noooooo, someone thought it would be best to combine them. From a work standpoint: whine, whine. From the standpoint of eating said dessert : brilliant!
I could try to explain it, but I know, and you know, that it wouldn't make as much sense without a picture. So for your viewing enjoyment and french dessert knowledge enrichment: here she is in all her multi-dessert layer glory. (Just click the picture at right to enlarge.)
What you need to know if you want to make this:
- The recipe is here.
- Double the icing recipe.
- If you sub the rice-krispies, only use about 1/2 cup.
- The creme brulee cooked between an hour and a half and two hours, not the one hour they "suggested."
Remember when you were taught metric in school and everything was divisible by the beautiful and super-easy ten and you asked your teacher, "Why don't we use metric? It's so much easier." and she gave you some lame-butt answer about how expensive it would be to change, blah blah blah, etc.? Cooking with metric will bring you back to that same question, "Why?!?" Believe you me, it was heaven. (Well, if you're the nerdy, love-efficiency type like me, that is.)
To end I'll leave you with the label-less version of the cross-section. Because I know you want one last look...