This challenge had us whip up so many desserts, many of which were my firsts! The praline crisp was probably my favourite element. We all loved the dessert, after so many days for waiting eagerly for it. It made for a delicious and elegant dessert. But I really cant say if it was worth all the effort. Dont get me wrong, I looooooved it, but there were too many elements for a single challenge, or was it because I was not feeling well!? ;-)
Like many other DB-ers, I was not very happy with the milk chocolate glaze/icing. But believe me, it wasnt too bad. Again, its more of a textural thing and I was not happy with the finish of the gelatinized icing. But it tasted just fine. It was more like Chocolate puddin, which sure is an amazing dessert by itself. The mousse was delicious and smooth and held-up well. The creme brulee was a first for me, and it tasted great. The dark-milk ganache insert was also delicious and well assembled. The almond cake was also an awesome element which was my first, and I loved every bit of it!!
I kept JM interested by giving him samples of every element as it was prepared, so that he wouldnt be impatient. But finally when the log was served, he had the nerve to tell me "Its really good, but whats sooo special!!?" Only if he had paid attention to all the work that went into it!
Preparation time: 10 mn (+ optional 15mn if you make lace crepes)
These are some of the steps that I found to be useful. I thought it would help someone else if I post it here.
(1) To soften the gelatin, I used about 5 tbsp water for 1/2 tbsp of gelatin.
(2) For praline component of the praline insert, I used 1/4 cup of almonds and 1/6 cup of sugar to prepare the praline and then ground it somewhat fine.
(3) For the crisp, I used the flakes of HuneyBunches of Oats, strawberry and crushed it somewhat fine with my hands.
(4) The almond cake was done in about 10 minutes.
(5) For the creme brulee, the vanilla bean was allowed to infuse the cream-milk mix for about an hour and a half.
Check out the French Yule log of all the other talented DB members on the DB blogroll.