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LIVE Holiday Yule Log Class with Guillaume from France


Class


LIVE Holiday Yule Log Class with Guillaume from France - December 15 at 10:00 AM - 11:45 AM Pacific
$55.00

Join Guillaume as he guides you through the art of making a traditional Yule log, or Bûche de Noël. In this interactive session, Guillaume will share his family recipe and tips for creating this festive dessert. From crafting a light, fluffy sponge cake to whipping up a rich ganache and mastering the art of rolling and decorating, you'll learn every step to make your own show-stopping Yule log. Perfect for the holiday season and for families, this class is a blend of French culinary tradition and hands-on fun, ensuring you end up with a delicious masterpiece. Bon appétit!

Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.

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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.

Bûche de Noël - Holiday Yule Log
Serves 6

Cake (Génoise) (for a 10 x 14 inch baking sheet)

  • 4 room temperature eggs

  • 105 grams (½ cup) white sugar

  • 105 grams (½ cup + 2 tablespoons) all-purpose flour

  • Pinch of salt

  • Optional: flavorings like vanilla extract, orange zest, lemon zest, etc.

  • Optional: 15 grams (2 tablespoons) cocoa powder for a chocolate cake

Chocolate Ganache

  • 200 grams (7 ounces) dark chocolate or milk chocolate

  • 200 milliliters (about 3/4 cup + 2 tablespoons) heavy cream

    • For best results, cream should have at least 30% butterfat content, such as heavy whipping cream or heavy cream

  • 40 grams (¼ cup + 3 tablespoons) hazelnut powder

Filling & Decoration

  • 50 grams (3/4 cup) shredded coconut

  • Chopped hazelnuts

  • Optional additions: berries, candy canes, powdered sugar, holiday-themed cake decorations (example)

Optional Syrup (keeps cake soft and adds flavor)

  • 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

Before Class Steps

  • Bring eggs to room temperature

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

For Cake

  • Parchment paper

  • 1 mixing bowl

  • 1 electric mixer (preferred) or whisk

  • 1 sieve (important for the flour/cake consistency)

  • Rubber spatula

  • 1 baking sheet 10 x 14 inches

  • Optional for syrup:

    • pastry brush

    • small sauce pan

For Ganache

  • Cutting board + sharp knife

  • 1 mixing bowl

  • Small pot / sauce pan

  • Rubber spatula

For Filling & Decoration

  • 1 clean towel

  • Rubber spatula

  • Optional: pastry bag or Ziploc for decoration


Specialty Items



Get to know Get to know Guillaume

Growing up amidst the smells of homemade meals inspired Guillaume to leave home when he was 16 and start training as a baker. Between his training and learning to cook on his own for the first time, he found his passion for cooking. Guillaume is now studying to become a certified dietician. In his classes not only will you learn to make incredible French dishes but Guillaume will also share tips and techniques about nutrition to break stereotypes around French food.


Check out more classes with Guillaume!

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