Bûche de Noël (Yule Log)

Mon | Dec 21, 2020 | 5:30–7:30P PT

Teacher Sasha Crehan

Making this festive European dessert at home is completely achievable and loads of fun! Pastry chef and avid home baker Sasha Crehan will teach you how to prepare and assemble all components of the holiday season’s most sought after sweet.
Cocoa Soufflé Roll, tender chocolate sponge cake, is a great basic to repurpose in lots of ways in your future dessert creations. Espresso Mascarpone makes a sophisticated creamy filling (the coffee may be omitted if you choose). Chocolate Ganache Icing, another pastry kitchen basic, makes the dramatic "bark" of your yule log utterly delicious, and Meringue Mushrooms are a charming finishing touch.
Your assembled dessert can be kept, refrigerated, for 5 days, or frozen for a month or more. Join us to make this delicious centerpiece worthy of any celebration table!

Menu | Recipes

Bûche de Noël: Cake (and How to Assemble It)
Cocoa Soufflé Roll (GF optional)

Bûche de Noël: Filling & Icing
Espresso Mascarpone Cream | Chocolate Ganache

Meringue Mushrooms

Bonus Recipe: Sugared Cranberries

Ingredient/Equipment Prep

Click the button below to see the ingredients, equipment and prep lists for this experience. If you have questions, please email us .

View the list

Our online experiences are live and interactive

Got questions? You’ll get to ask them. Wondering if your dough/sauce/whatever looks right? You’ll be able to show the teacher and find out.

You only need to purchase one spot per household. This experience is held via Zoom, with a maximum of 12 students – you will receive instructions for logging in after registering. For ingredient, equipment and prep lists (when applicable), click on the ‘VIEW THE LIST’ button on this page. Printable recipes and handouts are available 48 hours prior to the start of the experience. Cooking classes are recorded, and you may view the videos by logging into your account on our website.

Please download the Zoom application in advance. Click here to download the Zoom software. To learn more about how to use Zoom, here’s their Quick Start guide for new users.

Other Dates for this Class

Mon | Dec 20 | 5:30–8:00P

About the teacher

Sasha Crehan

SASHA CREHAN studied the Pastry Arts at Tante Marie’s Cooking School. After years of working as a pastry chef at Bay Area restaurants and bakeries such as Bay Wolf, Garibaldi’s, Café Rouge and Sweet Adeline Bakeshop, she returned to her alma mater to teach the Professional Pastry Course and many recreational classes.
Sasha has also worked as a freelance baker of specialty cakes and desserts for weddings and other celebrations. She believes that once her students understand the chemistry behind the magic of perfectly whipped egg whites, the multifaceted personality of sugar, and the glory of butter, they can fully immerse themselves in the joy of successful baking.

Other Classes taught by Sasha

Bûche de Noël (Yule Log)
Mon | Dec 20, 2021 | 5:30P

Doughs: Cookies and Crusts
Part of the Learn to Bake—Winter 2022 Series
Thu | Jan 13, 2022 | 6P

Learn to Bake—Winter 2022
Thu | Jan 13, 2022 | 6P

Creams: Custards, Curds, and Ganache
Part of the Learn to Bake—Winter 2022 Series
Thu | Jan 20, 2022 | 6P

Air: Meringues, Cream Puffs and Soufflés
Part of the Learn to Bake—Winter 2022 Series
Thu | Jan 27, 2022 | 6P

Layer Cake
Part of the Learn to Bake—Winter 2022 Series
Thu | Feb 03, 2022 | 6P