Here's a tip I learned long ago: for a really stable ganache, make a "ganache montée". Add 6 grams gelatin to 18g water and bloom. Stir into the hot cream. This ganache will hold up at room temperature for hours and hours and is beautifully pipeable.
I have been making Julia Child’s traditional Yule log for about 50 years for my husband’s birthday cake. It’s bad enough to have a birthday near Christmas, so I wanted to make him a really special cake. Our friends also looked forward to the party where we strung popcorn and cranberries to decorate the tree, altogether a very festive party for him. Your cake is a lot different from Julia’s, but a lot easier and even more spectacular looking. The taste is also a radical departure, but that can be a a good thing, too. It is a more modern flavor profile, which might appeal to many. From my husband’s viewpoint, the larger slices would be a big plus. I’ll try out your recipe for his next birthday. I will always add your “dirt” when I make a Yule log. Thank you for everything you guys do. I have been reading your magazines ever since they have been published, even the ones named “Cooks” published under Christopher Kimball. You have been a major influence on my cooking. I especially like your analyses of what makes something’s work or fail in a recipe.
@@barouk4462 it was always VERY well received by our guests. It took all day to make and my husband was always telling me that he knew that I loved him very much to do that for him every year. There wasn’t ever even a mushroom stem left over. His friends asked him if he would have a birthday party that year, starting right after Thanksgiving.
I’m on the downhill slide. Filling in the fridge waiting to be whipped. Meringue mushrooms in the dehydrator cooling. Cake in the oven baking. Dirt in a mason jar. All that’s left is making the ganache and assembly. You ladies did an awesome job giving me the confidence to tackle such a daunting project. I can’t wait for Christmas Day to share it with my family. Thank you!
Please share how it came out. I made a Yule log with another recipe. It was good except the filling. I don’t know what I did wrong but that’s why I would like to know how this one is?
@@beatrizsandoval4395 it was fabulous! My family said it was the best cake they ever tasted. You have to let the filling get cold before you whip it up. The taste of the filling was amazing. You could taste the caramel and the espresso. The only change I made to the recipe was I made a chocolate buttercream instead of ganache. We are not big fans of dark chocolate.
Came here strictly for the rolling technique. Some say to roll and refrigerate, others (like this video) say to leave it on the counter to cool. I opted for this video because I worried the cake sitting in the fridge would dry it out. Zero cracks and it rolled, unrolled, and rolled with filling like a charm. Tomorrow I'll apply the ganache and other accoutrements. Thanks for the help!
Wow! Watching the cake batter’s ingredients come together, and the texture of the batter, looks gorgeous! That is a very soft and flexible cake. Very nice!
This recipe blew me away. I may never make this, but man did I love watching you make this. How tired the ladies were at the end, understandably, but it looks amazing
Definitely a special project dessert I personally wouldn't take on (although I love to cook and do so daily), but enjoyed watching you make it. Looks delicious! 😋
Beautiful! Not something I would attempt to make, although I know I’d love to taste it. Thank you, ladies! I’ve downloaded the ATK app and the Cook’s Country app! Love your shows. Happy Holidays to all the staff at both shows! 🎄🧑🏻🎄
As usual, since I typed up the recipe for my own use, I figure I'd share it here as well. (ATK: pls feel free to delete if this is not OK.) Espresso cream Ingredients: 1 C heavy cream 1 Tbsp espresso powder 2/3 C (5.3 ozs) granulated sugar 1/4 C water 1 Tsp corn syrup 4 ozs cream cheese 1 C cold heavy cream Steps: Bring cream to simmer. Whisk in espresso powder. Remove from heat, cover with lid. Set aside. Heat sugar, water, corn syrup & whisk together, bring to simmer. Heat on medium high, bring to boil, heat without stirring for 6-8 minutes until straw color. Reduce heat to medium low and swirl, another 4-7 minutes, until copper penny color. Remove from heat. Add heavy cream mixture and quickly whisk. Add cream cheese to cream mixture and let sit for a few minutes to soften. Whisk cream cheese into cream mixture, until mostly smooth. Pour into cold heavy cream. Whisk. Chill. Can make up to 4 days ahead; keep in fridge. Meringue mushrooms Ingredients: 3 egg whites 1/4 tsp cream of tartar pinch of salt 2/3 C sugar (I used 1/3 C) Steps: Whisk egg whites on low for about one minute until foamy. Add cream of tartar and salt. Whisk on medium high for one minute until soft peak and gradually add sugar. Whisk on high for 3-4 minutes until stiff peaks. Spoon into piping bag with 1/4-in tip and pipe mushrooms onto parchment paper on baking sheets. Bake in 200 ° in oven, racks in upper and lower thirds, for two hours. Turn off oven and leave mushrooms in oven for another 30 minutes. Can be made two weeks in advance. "Dirt" Ingredients: 2 ozs bittersweet chocolate 6 Tsps unsalted butter, melted in microwave 1 C (5 ozs) all-purpose flour 1/2 C (3 1/2 ozs) packed dark brown sugar 1/2 C (1 oz) cocoa powder, natural or Dutch process 1/4 tsp salt Steps: Whisk together chocolate and butter. Mix in flour and sugar: make a crumbly dough. Line sheet pan with parchment paper. Spray with cooking spray. Crumble and spread "dirt" on pan. Bake at 350 ° for 15 minutes, stir half way through. Let cool in sheet pan on wire rack. Chiffon cake Ingredients: 5 1/3 ozs cake flour 5 1/2 ozs (3/4 C) granulated sugar (I used 4 ozs, 1/2 C) 1 1/2 tsps baking powder 1/4 tsp salt 5 eggs, separated 1/2 C vegetable oil 1/4 C water 2 tsps vanilla extract 1/4 tsp cream of tartar Steps: Whisk together flour, sugar, baking powder, and salt. Add egg yolks, vegetable oil, water , and vanilla extract. Whisk together until there are no lumps. Whisk egg whites and cream of tartar on medium low for about one minute until foamy. Whisk on high for 1.5 - 2 minutes until stiff peaks. Whisk 1/3 of egg white into cake mixture. Fold in rest of egg white. Spray half-sheet pan with cooking spray, line with parchment paper, then spray with cooking spray. Put batter into pan, spread batter to sides of pan. Tap pan on counter to release air bubbles. Bake at 350 ° for 12-15 minutes, rotating half way through. Running paring knife around edge, invert cake onto wire rack. Cover with damp kitchen towel, top with another wire rack, invert. Chocolate Ganache Ingredients: 6 ozs bittersweet chocolate (at least 60% cacao) 2 tsps corn syrup 3/4 C heavy cream Steps: Bring heavy cream to a simmer, pour over chocolate, let it rest for one minute, whisk. (Avoid whisking too much which will incorporate air into ganache.) Assembly Ingredients: Ground pistachio Step: Whisk espresso cream on high for 1-2 minutes until fluffy like whipped cream. Unroll cake, spread on espresso cream, leaving 1/2 inch border. Wrap in plastic wrap; chill in fridge for at least 20 minutes. Can make two days ahead. Cut off "branch" of log at 45 degrees, about 1 1/2 inches long on short side. Glue branch to log with ganache. Spread ganache onto log; make bark marks with fork. Chill in fridge for 20 minutes to firm up ganache. Add crumbly chocolate dirt to plate, sprinkle with ground pistachio. Stick mushrooms into side of log. Sprinkle log with powder sugar.
What rolls down stairs alone or in pairs, and over your neighbor's dog? What's great for a snack, And fits on your back? It's log, log, log It's log, it's log, It's big, it's heavy, it's wood. It's log, it's log, it's better than bad, it's good." Everyone wants a log You're gonna love it, log Come on and get your log Everyone needs a log log log log
The highest scoring session I've counted so far just for the yule log alone is 56 points. Counting the over-use of "nice" along with it's variants. Nice is 1 point, Nicely is 2 points. Nice and.. is 3 points. Just like horse shoes. Nice is a point. Nicely or nicer would be a leaner at 2 points. Nice and...something would be a ringer at 3 points. No doubles in this session. A double would be 6 points as Nice and ??? and ???. Examples: Nicely incorporated, Nice and warm, Nice and crispy and crunchy.
The Yule Log is too much for me. But I have a muffin pan that I either got from Goodwill or stole from an old girlfriend, I can't remember. I don't know what it's made of or who made it but it works fine.
Nordicware makes a cake pan that will yield a Yule log-shaped cake. Is this what you mean? I own one and love it. Particularly if many children will be at the holiday party I’m attending, I find it a better use of my time, effort, and money to cater to that audience with a cake that is simply shaped this way, rather than the traditional creation. But for my own personal satisfaction, I do intend to master this dessert done the traditional way. This video will be invaluable. So, as usual, thanks to ATK! 🌲❤️🎄❤️🎄❤️🎄
No skin on mine ̶ ̶,̶ ̶b̶u̶t̶ ̶t̶h̶e̶ ̶e̶s̶p̶r̶e̶s̶s̶o̶ ̶c̶r̶e̶a̶m̶ ̶w̶a̶s̶ ̶t̶o̶o̶ ̶l̶i̶q̶u̶i̶d̶ ̶t̶o̶ ̶b̶e̶ ̶r̶o̶l̶l̶e̶d̶ ̶u̶p̶ ̶i̶n̶ ̶t̶h̶e̶ ̶c̶a̶k̶e̶ ̶w̶i̶t̶h̶o̶u̶t̶ ̶g̶e̶t̶t̶i̶n̶g̶ ̶a̶ ̶l̶o̶t̶ ̶s̶q̶u̶e̶e̶z̶e̶d̶ ̶o̶u̶t̶.̶ ̶ ̶N̶e̶x̶t̶ ̶t̶i̶m̶e̶ ̶(̶y̶e̶s̶,̶ ̶t̶h̶e̶r̶e̶ ̶w̶i̶l̶l̶ ̶b̶e̶ ̶a̶ ̶n̶e̶x̶t̶ ̶t̶i̶m̶e̶!̶)̶,̶ ̶I̶'̶l̶l̶ ̶u̶s̶e̶ ̶m̶o̶r̶e̶ ̶c̶r̶e̶a̶m̶ ̶c̶h̶e̶e̶s̶e̶ ̶a̶n̶d̶ ̶l̶e̶s̶s̶ ̶h̶e̶a̶d̶y̶ ̶c̶r̶e̶a̶m̶ ̶i̶n̶ ̶i̶t̶.̶ ̶ ̶ EDIT: As it turned out: mea culpa! 😬 I skipped whipping the espresso cream which was a fatal mistake! The whipping would render the cream fluffy (as with whipped cream!) and makes the cream very manageable. Whip the cream!
If you're concerned about a skin forming, just place the plastic wrap directly on the espresso cream before refrigerating it. This technique is used in other recipes to prevent skin formation. If it cannot contact the air, it cannot form a skin.
both the most adorable chefs....I couldn't possibly cook so amazingly, but this cake was so gorgeous, it was worth watching this. Thank you for the most delightful evening to read and listen to you both!
I recall ATK mentioning that acid or corn syrup helps prevent crystallization. If it helps, the corn syrup we as consumers buy in the store is NOT at all the same as the high fructose corn syrup that is used by manufacturers as a cheap sugar substitute. We as consumers can't buy the high fructose corn syrup alone.
I had no idea what a chipitt was, so I googled it. It's a breed of dog. I can definitely deliver salted caramel dogs to your door if you get my app and enter your credit card.
Me watching this with bf: “Corn syrup.” (They add corn syrup.). BF: You’ve seen this before? Me: no, I just know ATK. Me: A chiffon cake. BF: So you HAVE seen it? Me: Nope, that’s just how I’ve been making mine. Also I have never “trained” the roll on a chiffon cake and they don’t crack. That said, I’ll try the damp towel next time.
I could do without the self-promotion commercial. We call the slices that you cut off to make the roll pretty, 'butts'. They're delicious. Your version looks way too complicated for a new or avg. cook. Love yall, but there are easier recipes out there.
I always tell myself: "one step at a time". Go slow. Make ingredients ahead of time. Clean up between each step. For this one I would ask someone to join in because it's more fun to bake something like this together. *Or not!
So tired of hearing Car-mull mispronounced as Care-uh-Mell. If you need to be hoyti-toyti about pronouncing it with 3 syllables, even that is Car-rah-mell, not Care-a-mell.🙄
Here's a tip I learned long ago: for a really stable ganache, make a "ganache montée". Add 6 grams gelatin to 18g water and bloom. Stir into the hot cream. This ganache will hold up at room temperature for hours and hours and is beautifully pipeable.
Thank you
I have been making Julia Child’s traditional Yule log for about 50 years for my husband’s birthday cake. It’s bad enough to have a birthday near Christmas, so I wanted to make him a really special cake. Our friends also looked forward to the party where we strung popcorn and cranberries to decorate the tree, altogether a very festive party for him.
Your cake is a lot different from Julia’s, but a lot easier and even more spectacular looking. The taste is also a radical departure, but that can be a a good thing, too. It is a more modern flavor profile, which might appeal to many.
From my husband’s viewpoint, the larger slices would be a big plus. I’ll try out your recipe for his next birthday. I will always add your “dirt” when I make a Yule log.
Thank you for everything you guys do. I have been reading your magazines ever since they have been published, even the ones named “Cooks” published under Christopher Kimball. You have been a major influence on my cooking.
I especially like your analyses of what makes something’s work or fail in a recipe.
Hellooo
Can we have an update on whether this was a hit please?
Thank youuuu
@@barouk4462 it was always VERY well received by our guests. It took all day to make and my husband was always telling me that he knew that I loved him very much to do that for him every year.
There wasn’t ever even a mushroom stem left over. His friends asked him if he would have a birthday party that year, starting right after Thanksgiving.
Sounds amazing!! Do you prefer this recipe or the Julia Child one?
I’m on the downhill slide. Filling in the fridge waiting to be whipped. Meringue mushrooms in the dehydrator cooling. Cake in the oven baking. Dirt in a mason jar. All that’s left is making the ganache and assembly. You ladies did an awesome job giving me the confidence to tackle such a daunting project. I can’t wait for Christmas Day to share it with my family. Thank you!
Same here! I’m ready for the filling but I can’t get it whipped. Delicious but more like a light custard. Good luck!
Please share how it came out. I made a Yule log with another recipe. It was good except the filling. I don’t know what I did wrong but that’s why I would like to know how this one is?
@@beatrizsandoval4395 it was fabulous! My family said it was the best cake they ever tasted. You have to let the filling get cold before you whip it up. The taste of the filling was amazing. You could taste the caramel and the espresso. The only change I made to the recipe was I made a chocolate buttercream instead of ganache. We are not big fans of dark chocolate.
@@tracyg4783 thanks for replying. I will make it next year for sure.
Not since Jacques and Julia have I seen 2 people better suited to cook with each other. A fan for years.
Came here strictly for the rolling technique. Some say to roll and refrigerate, others (like this video) say to leave it on the counter to cool. I opted for this video because I worried the cake sitting in the fridge would dry it out. Zero cracks and it rolled, unrolled, and rolled with filling like a charm. Tomorrow I'll apply the ganache and other accoutrements. Thanks for the help!
Wow! Watching the cake batter’s ingredients come together, and the texture of the batter, looks gorgeous! That is a very soft and flexible cake. Very nice!
This recipe blew me away. I may never make this, but man did I love watching you make this. How tired the ladies were at the end, understandably, but it looks amazing
Absolutely gorgeous cake, I will give this a try! You ladies are amazing, so is the rest of your team, so much fun!
That was by far the best yule log iv seen on youtube. It looks spectacular. Will give it a try. Love from mumbai, india
Wow. Just wow! What a perfect recipe. And I love seeing you two in the test kitchen together. Excellent episode. Happy holidays, ATK❤
Another beautiful recipe from Andrea Geary! Thank you, Andrea!
Cake looks absolutely delicious 😊
You two together are magic in the kitchen.
OMG That was fantastic! I am trying that this week. Mmmm thanks
That is amazing. My mouth is watering.
That’s one of the girthiest yule logs I’ve ever seen! Well done!
Definitely a special project dessert I personally wouldn't take on (although I love to cook and do so daily), but enjoyed watching you make it. Looks delicious! 😋
Looks delish!!!
You have given me the confidence to try this for my Christmas dessert. Who doesn’t love caramel coffee?
Thank you!
Love this channel. Super underrated.
oh wow! that is the best looking yule cake! patience and time ! thank you !!
Beautiful! Not something I would attempt to make, although I know I’d love to taste it. Thank you, ladies! I’ve downloaded the ATK app and the Cook’s Country app! Love your shows. Happy Holidays to all the staff at both shows! 🎄🧑🏻🎄
The mid-roll promos are killing me.
That is the way of UA-cam 🙄
You can fast forward past them.
It's what pays for the free content.
True
We made this for Christmas Eve and it was a WINNER. Marie Paraino suggested this and no surprise, she was spot on🎄🎄🎄💥💥💥
As usual, since I typed up the recipe for my own use, I figure I'd share it here as well. (ATK: pls feel free to delete if this is not OK.)
Espresso cream
Ingredients:
1 C heavy cream
1 Tbsp espresso powder
2/3 C (5.3 ozs) granulated sugar
1/4 C water
1 Tsp corn syrup
4 ozs cream cheese
1 C cold heavy cream
Steps:
Bring cream to simmer. Whisk in espresso powder. Remove from heat, cover with lid. Set aside.
Heat sugar, water, corn syrup & whisk together, bring to simmer.
Heat on medium high, bring to boil, heat without stirring for 6-8 minutes until straw color.
Reduce heat to medium low and swirl, another 4-7 minutes, until copper penny color. Remove from heat.
Add heavy cream mixture and quickly whisk.
Add cream cheese to cream mixture and let sit for a few minutes to soften.
Whisk cream cheese into cream mixture, until mostly smooth.
Pour into cold heavy cream. Whisk. Chill. Can make up to 4 days ahead; keep in fridge.
Meringue mushrooms
Ingredients:
3 egg whites
1/4 tsp cream of tartar
pinch of salt
2/3 C sugar (I used 1/3 C)
Steps:
Whisk egg whites on low for about one minute until foamy.
Add cream of tartar and salt.
Whisk on medium high for one minute until soft peak and gradually add sugar.
Whisk on high for 3-4 minutes until stiff peaks.
Spoon into piping bag with 1/4-in tip and pipe mushrooms onto parchment paper on baking sheets.
Bake in 200 ° in oven, racks in upper and lower thirds, for two hours.
Turn off oven and leave mushrooms in oven for another 30 minutes.
Can be made two weeks in advance.
"Dirt"
Ingredients:
2 ozs bittersweet chocolate
6 Tsps unsalted butter, melted in microwave
1 C (5 ozs) all-purpose flour
1/2 C (3 1/2 ozs) packed dark brown sugar
1/2 C (1 oz) cocoa powder, natural or Dutch process
1/4 tsp salt
Steps:
Whisk together chocolate and butter.
Mix in flour and sugar: make a crumbly dough.
Line sheet pan with parchment paper. Spray with cooking spray.
Crumble and spread "dirt" on pan.
Bake at 350 ° for 15 minutes, stir half way through.
Let cool in sheet pan on wire rack.
Chiffon cake
Ingredients:
5 1/3 ozs cake flour
5 1/2 ozs (3/4 C) granulated sugar (I used 4 ozs, 1/2 C)
1 1/2 tsps baking powder
1/4 tsp salt
5 eggs, separated
1/2 C vegetable oil
1/4 C water
2 tsps vanilla extract
1/4 tsp cream of tartar
Steps:
Whisk together flour, sugar, baking powder, and salt.
Add egg yolks, vegetable oil, water , and vanilla extract.
Whisk together until there are no lumps.
Whisk egg whites and cream of tartar on medium low for about one minute until foamy.
Whisk on high for 1.5 - 2 minutes until stiff peaks.
Whisk 1/3 of egg white into cake mixture.
Fold in rest of egg white.
Spray half-sheet pan with cooking spray, line with parchment paper, then spray with cooking spray.
Put batter into pan, spread batter to sides of pan.
Tap pan on counter to release air bubbles.
Bake at 350 ° for 12-15 minutes, rotating half way through.
Running paring knife around edge, invert cake onto wire rack.
Cover with damp kitchen towel, top with another wire rack, invert.
Chocolate Ganache
Ingredients:
6 ozs bittersweet chocolate (at least 60% cacao)
2 tsps corn syrup
3/4 C heavy cream
Steps:
Bring heavy cream to a simmer, pour over chocolate, let it rest for one minute, whisk. (Avoid whisking too much which will incorporate air into ganache.)
Assembly
Ingredients:
Ground pistachio
Step:
Whisk espresso cream on high for 1-2 minutes until fluffy like whipped cream.
Unroll cake, spread on espresso cream, leaving 1/2 inch border.
Wrap in plastic wrap; chill in fridge for at least 20 minutes. Can make two days ahead.
Cut off "branch" of log at 45 degrees, about 1 1/2 inches long on short side.
Glue branch to log with ganache.
Spread ganache onto log; make bark marks with fork.
Chill in fridge for 20 minutes to firm up ganache.
Add crumbly chocolate dirt to plate, sprinkle with ground pistachio.
Stick mushrooms into side of log.
Sprinkle log with powder sugar.
I baked this recipe today as my first attempt at making a yule log and it was a dream to bake and eat! No cracks and presented beautifully!
Oh wow what a log haha!
What rolls down stairs
alone or in pairs,
and over your neighbor's dog?
What's great for a snack,
And fits on your back?
It's log, log, log
It's log, it's log,
It's big, it's heavy, it's wood.
It's log, it's log, it's better than bad, it's good."
Everyone wants a log
You're gonna love it, log
Come on and get your log
Everyone needs a log
log log log
Yum!
Its very ATK to say "toadstool mushrooms are not accurate, what you would REALLY see on a log is bracket mushrooms"
Looks yummy! Always wanted to try bûche de Noël, but never could overcome my inertia.
Yum
I made it for our Christmas dinner dessert and it turned out perfect! It was fun and easy to make. Thank you!
Always great recipes, but could you PLEASE include international measures (gram, liter, centigrade). Thanks!
@@sandrah7512 many UA-camrs, such as TastingHistory displays both the old and international measurements. But thank you for the reply! 👍
I like watching Tasting History too!@@PovlKvols
Love your videos can you make coconut cake
The highest scoring session I've counted so far just for the yule log alone is 56 points. Counting the over-use of "nice" along with it's variants. Nice is 1 point, Nicely is 2 points. Nice and.. is 3 points. Just like horse shoes. Nice is a point. Nicely or nicer would be a leaner at 2 points. Nice and...something would be a ringer at 3 points. No doubles in this session. A double would be 6 points as Nice and ??? and ???. Examples: Nicely incorporated, Nice and warm, Nice and crispy and crunchy.
🏆🏆🏆🏆🏆🏆🏆🏆🏆
A sprig of mint would’ve been perfect with that yule log.
Fantastic ❤
I wish there were some options for the filling. I'm not fond of coffee. Maybe a chocolate caramel filling?
You could definitely use cocoa powder instead of instant espresso!
The espresso cream is not espresso nor coffee! If you like coffee ice cream, you'd love this espresso cream.
The Yule Log is too much for me. But I have a muffin pan that I either got from Goodwill or stole from an old girlfriend, I can't remember. I don't know what it's made of or who made it but it works fine.
Nordicware makes a cake pan that will yield a Yule log-shaped cake. Is this what you mean? I own one and love it. Particularly if many children will be at the holiday party I’m attending, I find it a better use of my time, effort, and money to cater to that audience with a cake that is simply shaped this way, rather than the traditional creation.
But for my own personal satisfaction, I do intend to master this dessert done the traditional way. This video will be invaluable. So, as usual, thanks to ATK! 🌲❤️🎄❤️🎄❤️🎄
@AmericasTestKitchen when making the caramel espresso creme ahead do you need to worry about a skin forming?
No skin on mine ̶ ̶,̶ ̶b̶u̶t̶ ̶t̶h̶e̶ ̶e̶s̶p̶r̶e̶s̶s̶o̶ ̶c̶r̶e̶a̶m̶ ̶w̶a̶s̶ ̶t̶o̶o̶ ̶l̶i̶q̶u̶i̶d̶ ̶t̶o̶ ̶b̶e̶ ̶r̶o̶l̶l̶e̶d̶ ̶u̶p̶ ̶i̶n̶ ̶t̶h̶e̶ ̶c̶a̶k̶e̶ ̶w̶i̶t̶h̶o̶u̶t̶ ̶g̶e̶t̶t̶i̶n̶g̶ ̶a̶ ̶l̶o̶t̶ ̶s̶q̶u̶e̶e̶z̶e̶d̶ ̶o̶u̶t̶.̶ ̶ ̶N̶e̶x̶t̶ ̶t̶i̶m̶e̶ ̶(̶y̶e̶s̶,̶ ̶t̶h̶e̶r̶e̶ ̶w̶i̶l̶l̶ ̶b̶e̶ ̶a̶ ̶n̶e̶x̶t̶ ̶t̶i̶m̶e̶!̶)̶,̶ ̶I̶'̶l̶l̶ ̶u̶s̶e̶ ̶m̶o̶r̶e̶ ̶c̶r̶e̶a̶m̶ ̶c̶h̶e̶e̶s̶e̶ ̶a̶n̶d̶ ̶l̶e̶s̶s̶ ̶h̶e̶a̶d̶y̶ ̶c̶r̶e̶a̶m̶ ̶i̶n̶ ̶i̶t̶.̶ ̶ ̶
EDIT: As it turned out: mea culpa! 😬 I skipped whipping the espresso cream which was a fatal mistake! The whipping would render the cream fluffy (as with whipped cream!) and makes the cream very manageable. Whip the cream!
A skin formed on mine as I was cooking it.
If you're concerned about a skin forming, just place the plastic wrap directly on the espresso cream before refrigerating it. This technique is used in other recipes to prevent skin formation. If it cannot contact the air, it cannot form a skin.
I made this for Christmas. It was a hit. Thank you!
Oh my.
Corn syrup is an INVERT sugar, not an INERT sugar.
TY. When I heard inert, I had to rewind and replay to make sure I heard it right because it didn't make any sense.
both the most adorable chefs....I couldn't possibly cook so amazingly, but this cake was so gorgeous, it was worth watching this. Thank you for the most delightful evening to read and listen to you both!
This is a looker
I haven’t ever seen a Yule log..much less tasted one. This looks good. I am a little concerned about the espresso tho, as as I don’t like coffee.
The espresso cream has great coffee flavor but it's nothing like coffee. If you like coffee ice cream, you'd love this espresso cream!
lovely ladies, could you please introduce an alternative ingredient to corn syrup for preventing crystallization?
I used agave syrup and it worked great!
@@aqnaqnaqn Thank you for sharing.
I recall ATK mentioning that acid or corn syrup helps prevent crystallization. If it helps, the corn syrup we as consumers buy in the store is NOT at all the same as the high fructose corn syrup that is used by manufacturers as a cheap sugar substitute. We as consumers can't buy the high fructose corn syrup alone.
WOW! That was Amazing
"Ground pistachios" 😏 I see what you did there Bridgette.
I worked all afternoon and the filling broke! Separated. What did I do wrong? Maybe I burned the caramel?
Wow nice recipe both of u maam beajutiful nice hair merry x mas GOD BLESS
Needs more chocolate.
where can I get a printed copy of The ultimate caramel yule log??????
It's so annoying that you don't provide recipies unless folks sign up for your site. I'll stick to Julia.
how do you remove the parchment paper at the last step?
everything seemedd to go well until I unwrapped the cake and it was cracked in several places...Ugh
I am searching for salted caramel chipitts for making cookies , any idea's??
Trader Joe’s sells them this time of year.
I had no idea what a chipitt was, so I googled it. It's a breed of dog. I can definitely deliver salted caramel dogs to your door if you get my app and enter your credit card.
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Me watching this with bf: “Corn syrup.” (They add corn syrup.).
BF: You’ve seen this before?
Me: no, I just know ATK.
Me: A chiffon cake.
BF: So you HAVE seen it?
Me: Nope, that’s just how I’ve been making mine.
Also I have never “trained” the roll on a chiffon cake and they don’t crack. That said, I’ll try the damp towel next time.
I could do without the self-promotion commercial.
We call the slices that you cut off to make the roll pretty, 'butts'. They're delicious.
Your version looks way too complicated for a new or avg. cook. Love yall, but there are easier recipes out there.
Theres a lot of steps sure, but nothing seems extremely difficult compared to some other yule log recipes out there
I always tell myself: "one step at a time". Go slow. Make ingredients ahead of time. Clean up between each step. For this one I would ask someone to join in because it's more fun to bake something like this together.
*Or not!
It only Americans could get to grips with the metric system 🙈
On their website, they've recently added metric measurements. As an American who prefers the easier math of grams, I was thrilled!
Your plate is too small.
So tired of hearing Car-mull mispronounced as Care-uh-Mell.
If you need to be hoyti-toyti about pronouncing it with 3 syllables, even that is Car-rah-mell, not Care-a-mell.🙄
I'm stumped no more.
That log looks fantastic! 🍴🪵