Comments on: Chocolate Mint Bûche de Noël

By: brindusa

brindusa — Mon, 04 Jan 2010 16:01:30 +0000

Hello

I want to make this recipe, but I don’t understand: For the Mint Crème Brûlée Insert you use 16 g of eggyolk. How many eggyolks does this mean?

Madinat — Sun, 13 Sep 2009 07:56:55 +0000

THANK YOU THANK YOU THANK YOU!! for including info on the MOLD you used. i kept wondering what weird type of pan you guys were using, now i know!!!

sweet cake!

Jaime — Sat, 17 Jan 2009 04:48:53 +0000

wow, i love what you did with this challenge. so elegant

Vera — Thu, 08 Jan 2009 02:06:57 +0000

Jude, your log is gorgeous! Very Happy New Year!

Apron Straitjacket — Wed, 07 Jan 2009 22:08:28 +0000

all I can say is “Stunning”!

Sunshinemom — Wed, 07 Jan 2009 14:13:59 +0000

My kitchen is a picture of mess but somehow yours gives me an impression of a clean perfect kitchen!! Delightful pictures and stunning presentation!

Marc @ NoRecipes — Wed, 07 Jan 2009 05:44:59 +0000

What a fantastic take on this classic! Nicely done!

Jude — Tue, 06 Jan 2009 00:51:04 +0000

Mrs Ergül – I kept a double boiler nearby to thin it out, but not too much. I was just guessing based on how it fell from the spatula.

BC – Yup! The mint worked quite nicely for me. It would have tasted flat if it was all chocolate.

Thanks guys! It was a lot of work but I’ll definitely make another one again.

Cheryl — Sun, 04 Jan 2009 22:25:14 +0000

looks beautiful!

pigpigscorner — Sat, 03 Jan 2009 10:59:33 +0000

This looks amazing! Happy New Year!