The Food52 Buche De Noel post updates the classic Christmas yule log. From the outset, the post notes that are three basic elements present in the dessert, or rather cake, filling and frosting. While this may be simple enough, creative elements stem from shapes can decor that are often tampered with.
This entry fuses Dominique Ansel's flour-less cake and a coffee-infused mascarpone cream ganache. Author Yossy Arefi laid out the steps which incorporate egg yolks, vanilla extract, bittersweet chocolate and heavy cream.
To produce the look of bark, Arefi recommends slabbing a generous amount of icing onto to the cake. Given its long, wood-like formation, the final product looks much like a log, especially when sprinkled with powdered sugar resembling snow.