Dan's Buche de Noel

Join the brilliant Dan Beasley Harling (GBBO, series 9) live from London Dan will teach you the skills you need to nail his beautiful Buche De Noel. You can join the class and then serve it at your own Christmas Dinner to impress your guests!

This Bûche de Noël is a traditional French Christmas cake, decorated to look like a fallen log in winter. In this class you’ll learn how to make a decadent caramel sauce, a creamy Swiss meringue buttercream, and these charming meringue mushrooms. The decoration may look impressive, but it’s surprisingly simple to make - let Dan show you how!

The class takes place on Sunday 24th December 2022 at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

We’ll start off the class with an introductory welcome and some background from Dan's time on TV, before we ask you to put on your aprons & bake along as you watch Dan demonstrate all the skills required to make this favourite treat. Our class will take around 2 1/2  hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Dan.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase.

Equipment:

Digital scales

Stand mixer with whisk attachment and two bowls / two mixing bowl and electric beaters

Sieve

Spatula

Swiss Roll tin

Baking parchment

Piping bag

Baking sheet

Saucepan x 2 (one large, one small)

Pastry brush

Large whisk

Offset spatula

Fork

Ingredients:

Chocolate cake:

50g (1/3 cup) Plain/All-Purpose Flour

25g (2 tbsp + 2 tsp) Cocoa Powder

1/2 tsp Baking Powder

4 Large Eggs (or Extra Large eggs in USA)

100g (1/2 cup) Caster sugar

A Pinch of Salt

Meringue:

150g Egg Whites (about 4 large eggs in UK, 4 extra large in USA)

250g (1 1/4 cups) Caster Sugar

Mushrooms:

150g of the prepared Meringue (1/3)

Caramel Sauce:

150g (3/4 cup) Caster Sugar

150ml (2/3 cup) Double/Heavy Cream

1tsp Vanilla Extract

1/4 tsp Fine Salt

Buttercream:

250g of the prepared Meringue (2/3)

250g (1 cup + 2 tbsp) Unsalted Butter, softened

The prepared Caramel

100g (approx. 2/3 cup) Dark Chocolate

Decoration:

Icing Sugar

Cocoa Poweder

Optional Extra Decoration:

Sprigs of Rosemary

Redcurrants, or cranberries, or red fondant balls

A little Caster Sugar

Digestive Biscuits / Graham Crackers

Green Food Colouring

If you have any questions regarding this class please email us at info@bakewithalegend.com. To see all our other classes which are currently on sale, please click here. Alternatively we do offer private events, please contact us for more information or click on the ‘Virtual Events’ page for more detail.

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements.We will, wherever possible provide alternatives to include gluten & dairy free options.