WATCH | There's tons of all-time favorite holiday desserts, but have you ever tried the classic French dish Bûche de Noël (aka yule log cake)? We got a firsthand look at how it's made with Fabrice Bendano, executive pastry chef of Le Diplomate in Washington, D.C.
A different spin on a classic
Traditionally, a yule log cake is a sponge cake rolled with different layers of fillings like vanilla cream or chocolate ganache.
Fabrice has a different spin -- his rendition has two crunchy-thin layers of hazelnut and praline. As he assembles the layers in a plastic mold, he fills the in-between layers with chocolate ganache and decorates the final product with powdered chocolate "snow" using a spraying tool.
Gold flakes are a last-minute addition to bolster the dish's decadent charm and intrigue.
Bûche de Noëls are a popular dessert not only in France, but most French-speaking countries and regions.
Here's popular NYC pastry chef Dominque Ansel's take on the Bûche de Noël.
Usually they are adorned with elaborate decorations.
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