with Chef Ben Howley
All the fixings and expertise you need to assemble and decorate your very own Buche de Noel, a traditional French Chocolate Sponge cake. Filled, rolled, and shaped into a yule log and decorated with buttercream and edible meringue mushrooms, to take home and share on Christmas day.
The original "Yule log' recipe emerged during the 19th century. It is traditionally made from a genoise, generally backed in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside.
Join us, and leave with your holiday dessert ready-to-serve!
** A Glass of Prosecco and an Artisan Cheese Board Will Accompany the Class.