It's time to introduce this month's Daring Bakers Challenge!
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.
This multi-layered frozen dessert features six elements: Dacquoise Biscuit (Almond Cake), Mousse, Ganache, Praline (Crisp), Creme Brulee, and Icing. We were given a lot of leeway in terms of flavours this time, and I have to say that my favorite part ended up being the mousse.
I chose to make a maple mousse, which was actually quite simple. I used one box of mori-nu silken tofu and 1/2 cup maple syrup. Blend in food processor for 2 minutes. That's it! It's so light and full of flavour, I wanted to eat it all on its own without adding it to the yule log but instead I resorted to licking the spatula ;) It was well worth the wait though, because it is absolutely delightful once it's frozen. I think this summer I might toss this in the ice cream maker and see how it fares as "ice cream".
Also, since I've pretty much had enough chocolate over the holidays to last until next year, I went with a vanilla ganache. My vegan creme brulee was more like a blanc mange (vanilla pudding) but at least I kept with the french theme?! With all of the vanilla and maple layers it's hard to distinguish one layer from the next other than the almond cake and chocolate praline, but they each have their own flavour that blend harmoniously with the other layers. It takes a bit of time to put this together but it really is a nice dessert to serve if you have guests over.
You can find the original (non-vegan) recipe posted at Florilege Gourmand.