Sometimes, more often than not, I still fall under the delusion that having all the right tools will help me make great desserts. In my head, I know it is about technique and balance and the right flavor combination.
I had a moment of panic when I discovered this month’s Daring Bakers challenge: A French Yule Log or Bûche de Noël. I was out of town for most of December and just got home a couple days before Christmas. I wanted to make it for our annual Christmas Eve dinner, but time was short for this seemingly overly-complicated dessert. I took a deep breath and remembered the point of joining this group was to challenge myself.
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. The website is in French and the recipe is six different components and variations and not located in one link. In order to successfully complete the challenge, I needed to make and assemble the six elements in whatever shape.
The first step I took was to run out and buy (see my first rambling up above) a traditional Bûche de Noël mold.
I decided to make a French Polynesian themed yule log because I just got back from the South Pacific with vanilla beans and French lacy crepes I bought at a grocery in Papetee.
For my yule log I decided to make:
1. Dacquoise Biscuit (Almond Cake)–the basic recipe. I had trouble with this cake. It broke apart when I tried to insert it into the mold. I created a patchwork cake layer–luckily no one could tell in the final product. Because it broke apart and because I ate a lot of the broken pieces I didn’t have enough cake for the top of the mold (or bottom of the cake).
2. Vanilla Mousse–instead of the traditional dark chocolate mousse. I wanted to showcase my Tahitian vanilla beans.
3. Dark Chocolate Ganache Insert–the basic recipe.
4. Coconut Crisp–instead of the traditional praline feuillete crisp. I wanted to use coconut for tropical flavoring. This recipe called for the use of lace crepes, which you can’t buy or are hard to find in the US. The choices were to (1) make your own or (2) use rice krispies or corn flakes. I planned on using option (2) until I happened upon lace crepes in a grocery in Tahiti.
5. Vanilla Crème Brulée Insert–the basic recipe worked here, showcasing the vanilla beans.
6. Dark Chocolate Icing–the basic recipe

Naked yule log
Although this wasn’t the prettiest yule log (cake decorating is not my strong suit), it was definitely a hit at our Christmas Eve dinner. Everyone loved it.
Welcome back from your vacation! Your dessert looks fabulous, and I love the shells on top. What a great way to use your new vanilla beans, too. =)
Wow – Tahitian Vanilla Beans, that you bought yourself! I’ll bet they are outrageous!
The log looks great, the shells are the perfect finishing touch!
Looks delicious!
What a gorgeous showcase for vanilla…and tropical coconut. Love the shell decoration, too. Bet it was delicious! Great job!
wow!! i’m so jealous you just returned from tahiti! it looks fabulous and i love the flavors you used
Love the idea of this with the vanilla beans and coconut. A great way to remember a holiday too! 🙂
Wonderful to create a cake based on your vacation. Sounds delicious and looks great!
i love that you decorated the yule log with shells…so cute!
This looks too good to eat. I love the shells. I also made a yule log too . . it was too much fun! 😀
I am such a fan of yule logs, and yours looks amazing. How wonderful to pick up ingredients on your trip and have such a wonderful way to showcase them!
I got back from a trip abroad around the same time you did – boy was it hard to go full-tilt into Christmas! I was planning to make a buche de noel, but couldn’t find the recipe I thought I’d bookmarked.
Nancy
Very nice, Pinkstripes!
What a nice touch to add the sea shells to your Polynesian theme! BRAVO!
A very happy new year to you and your family!
Very well done! What a delicious looking log!
Cheers,
Rosa
Your log looks fantastic! Nothing is better than vanilla beans.
C’est super de voir tout le déroulement de la bûche !
Le final est très beau et les points noir de vanille, super ! Mmmmmm j’adore la vanille 🙂
Bonne fin d’année 2008 🙂 Rendez-vous en 2009 🙂
I’m so jealous of your authentic yule log mold! But anyway, your cake looks fantastic, and the decorations are definitely unique!
Well done you! It’s lovely!
I love the theme you chose! All the flavors are just perfect. You did a wonderful job.
You’re flavors sound soooo yummy. Good job!!!
How creative! I might have done a dance right there in the market upon finding those lace crepes. And Tahitian vanilla? What a treat!
You did a wonderful job – taste beats presentation anyway!
Amy
The vanilla and coconut flavor pairing sounds awesome! And I am way jealous of your buche pan. I like the seashells on top, too! Merry tropical Christmas. 🙂
Your log is the real deal! Baking pan, Tahitian vanilla, wow. I can just taste it! Nicely done.
You were lucky to use vanilla and the crepes. And your log looks very nice.
Best wishes for the festive season and a Happy New Year.
Wonderful job! It sounds just delicious, particularly with Tahitian vanilla. I’m so pleased you took a deep breath and went with it, in the true DB spirit. Have a Happy New Year!
I really wish I would’ve done a coconut crisp, it sounds delicious! And how wonderful to have used Tahitian vanilla! Fabulous job, love the shell decor.
Vanilla and coconut.. yummy!
the shells make for lovely decoration
So pretty! I love that you incorporated the spirit of the island in both the flavor and the look of your yule log.
So lovely and I’m glad you had a wonderful trip. I enjoyed seeing the festive memories on your cake/log. Happy New Year!
Wonderful log, love the Polynesian approach and decoration!
I love the summery feel of the sea shells. well don on your challenge
Pretty, pretty, pretty! What a wonderful log. Love the shells on top too. How novel!