**Holiday Yule Log (Buche de Noël) Baking & Decorating Competiton**

Saturday, December 4th
10:00 AM - 11:30 AM Pacific Time
*Get in the festive holiday spirit with your family and friends and compete in our very first Yule Log baking and decorating competition!*

Bake alongside Guillaume and learn to make a typical themed holiday treat in France and Belgium: the Buche de Noël- or Yule Log. This sponge cake rolled in chocolate ganache is oftentimes decorated to look like a bark-covered log, but many bakers put their own unique twist on their Yule Log decorations.

After the class ends, decorate your Yule Log! Take a photo of your best work, upload it to Instagram or Facebook, and tag us @thetablelesstraveled. Guillaume, the TTLT team, and the TTLT community will judge the entries and award prizes to our favorite decorated Yule Logs.

Prizes!

Guillaume Favorite: TTLT apron + 1 spot in a cooking class in December or January

TTLT Team Favorite: Travel to Italy Notebook + 1 spot in a cooking class in December or January

TTLT Community Favorite: TTLT Pop Socket and Stickers + 1 spot in a cooking class in December or January

Put a French spin on your gingerbread house decorating tradition and decorate a Buche de Noël. A great holiday activity for friends and families!

ONLY 3 SPOTS LEFT!!! Grab yours now!

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: Please make sure eggs are at room temperature.

Buche de Noël - Holiday Yule Log
6 servings

Cake (Génoise) (for a 10x14 inch baking pan)

4 room temperature eggs
105 grams (½ cup + 2 tablespoons) of all-purpose flour
105 grams (½ cup) of white sugar
Pinch of salt

Chocolate Ganache

200 grams (7 ounces) of dark chocolate or milk chocolate
20 centiliters (1 tablespoon + 1 teaspoon) of heavy cream
40 grams (¼ cup + 3 tablespoons) of hazelnut powder

Filling & Decoration

50 grams (3/4 cup) grated coconut
Chopped hazelnuts
Optional additions: berries, candy canes, powdered sugar, holiday-themed cake decorations (example)

Optional Syrup

1/2 liter (2 cups) of water
200 grams (1 cup) white sugar
Flavoring options:
- Lemon or orange zest
- Ginger
- Liquor like Grand Marnier or rum

Equipment

Certain commonly used kitchen tools may not be listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

3 mixing bowls
1 spatula
1 whisk or electric whisk
1 baking sheet
1 baking dish 10 x 14 inches
1 clean towel
1 sieve (important for the flour/cake consistency)
Optional: pastry bag or Ziploc for decoration
Optional for syrup:
- pastry brush
- small sauce pan

General Steps:

Make the chocolate ganache.
Prepare and bake the dough for the cake.
Roll the cake with the chocolate ganache inside.
Decorate the Yule log as creatively as you can!
Take a photo of your best work, upload it to Instagram or Facebook, and tag us @thetablelesstraveled!

Steps to Enter the Competition:

Take the Buche de Noël class with Guillaume.
After class, decorate your Yule Log as creatively as you can.
Take a picture of your finished dessert, upload it to Instagram or Facebook, and tag us @thetablelesstraveled (if your account is private you can still compete, just DM us a screenshot of your uploaded Yule Log photo.)
Vote for your Yule Log in our stories to try and win the TTLT community vote. Feel free to send it to friends and family to increase your chances!