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Who can only eat one?  Not I.  These tasty little cookies (almost a crisp sponge cake), are so very chewy and moist and just plain divine in your mouth.  I found this recipe supper easy to recreate, however I did follow some great tips provided here on Tartelette‘s blog.

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I did let my egg whites sit in the fridge for 5 days, which required plenty of planing ahead.  I did not bake my macaroons at 2 different temperatures.  I live in the South and it is still in the 90’s here at least twice a week, and having my oven on that long and that high is just not an option.  So I used Tartlette’s baking instructions, with Claudia Fleming’s ingrediant list.  I added some color, but not enough to make them actually orange like pumpkins which is what my daughter and I were going for, instead they look like a Georgia peach!   We then filled half with some whipped ganache and the other half with fresh whipped cream and vanilla.

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These macaroons were amazing and I will be visiting this page on Tartelette‘s blog to try some other variations for the holidays.  Thanks Daring Bakers, for another marvellous challenge!

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The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

 

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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 which will be a definite challenge.

I was very pleased with this challenge, especially considering I have only made one of the six components prior to this project.  This is why I am a member of this group, to be challenged to bake outside of my comfort zone.  This task  however, did seem to be quiet large. So I enlisted my husband’s help in the process.  Unfortunately,  he ended up with the largest part of the challenge: the DISHES!  This was a 6-step process that needed to be mapped out in advance.  I did not fully read the entire instructions and planned a few things in reverse order.  One would think I should have learned my lesson by now.  However I am just a skimmer, plain and simple. I can’t read and absorb the entire thing until I am doing it step by step.

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A few tips I will always use when making this yule log again.

Make these first in this order:

1. Creme Brulee (freeze then cut)

I had a very difficult time with this portion of the log and will omit it completely next time.  First, the parchment paper rose up into the Creme Brulee.  Second,  it took almost 3 hours to cook.  I have a VERY UNRELIABLE oven.   Even with a thermometer, it is impossible to keep it at a low temperature.  Thirdly, once cooked and removed from the paper that had settled in the center of my Brulee, it was very gummy and eggy.   Not only that, but all of the vanilla bean seeds sunk to the bottom of the Brulee.  Possibly my fault, the taste was not desirable.  Lastly, it became icy in the freezer and never really thawed enough to be soft and smooth like the mousse.

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Step #3 for the Creme Brulee: Beat the eggs whites, gradually adding the granulated sugar until stiff….. if you do this with such a small amount in a large mixer like mine, this is what you get, spun sugar.

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2. Mousse (refrigerate at least 1 hour)

My chocolate for the mousse seized 3 times before I said to hell with it and used it anyway.  Oddly enough, once added to the gelatin, it came right back to the perfect smooth-shiny consistency it should have been all along.  The mousse was divine.  It melted in your mouth and was so velvety it quickly became my second favorite component in the dish.

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3. Praline insert (freeze then cut)

Very tasty with rice crispy treats.  However, next time I will smash them before mixing  and omit the praline all together; you can’t taste it.  The layer was too hard to cut through and hurt your teeth to bite it  even 30 minutes out of the freezer.  A thinner piece may help with this in the future.

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Then assemble these 3 items and freeze for 2-3 hours until set.

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Now make these:

1. Dacquoise Biscuit (allow to cool and cut)

Was amazing;  In fact my favorite part of the whole log.  I had no problem with the recipe as it was.  I ground my own almond meal due to the fact that I could find none locally.

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2. Ganache Insert (pipe on previous frozen Yule log)

Again, a divine part of the log.  You can really taste the caramel in this and it is both smooth as well as rich and creamy in the mouth.  I made a second batch of this and rolled them into truffles and  latter dipped into the leftover almond meal.

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Finish assembly and FREEZE UNTIL NEXT DAY.

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Lastly make Icing, remove log from mold and coat.

I used the white icing as a way to tone down all of the rich chocolate elements.  This was my least favorite thing and came out feeling like jello.  It did not melt in your mouth; you had to chew it.   Not to mention that  it was not spreadable once it hit the frozen log.  I raced to make a dark chocolate version and topped my log with it.  Smooth and shinny and delicious.

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We were, overall, very happy with the final product.  My husband and I ate the whole thing with-in a week.  We will be making this again!  Thank you to our hosts and writer of this fine recipe!

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Click on “Continue Reading” for the Recipes…..

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This blog is full of firsts.  I am, however, quickly running out of fists.  This is my first grooms cake.  First human figurines.  First boat.  First wedding delivery.

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Susan ordered a 14″ round Yellow Cake with Chocolate Ganace filling and Milk Chocolate Buttercream Icing.  Lane love’s fishing and Susan could think of nothing better than the two of them fishing together.  Lane and Susan were made from Fondant and the boat was made out of chocolate clay.  This cake was so fun to make, the characters just make you smile!

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Hello reader, this Blog is a real time biography for Bonobo Cakes. BC will become an official bakery sooner than later. For now however, we are closed. With the addition of a 3rd child, life is to important to stop and spend 24 hours strait on a cake. Although we love cake, it will be a while before we get back into baking on a large scale. Enjoy the stories and photos, but please ask prior to using any of our original information on another site. Thank you and Enjoy the blog as it was!