Master The Classic Chocolate Yule Log
Join experienced pastry chef, David Mendes, for a festive baking class where you will learn how to make the classic Christmas dessert 'Yule Log'.
What you'll learn
Finish your Christmas meal with a bang with David Mendes' twist on the classic chocolate yule log. David will guide you step-by-step through expert techniques and methods needed to create this classic chocolate dessert. You will learn how to make sponge, ganache and creme patissiere - three important skills for your baking journey.
Remember to lock your fridge - Santa is going to want to try this one!
We'd love you to join in and participate but you're also welcome to just sit back, relax and watch the fun!
All prices are reflected in £GBP, however, we welcome guests from across the globe. Your total amount will be converted into your local currency at checkout.
The ticket price reflects one device/screen/login. For additional devices/screens or logins, you must purchase additional tickets.
You'll be provided your Zoom link upon booking, no later than 72 hours before the start of your class.
David has over sixteen years of global experience, working with chefs such as Yotam Ottolenghi in Moscow and training in chocolate at the Valrhona Academy in France. David settled in London fourteen years ago where he has gained a wide array of experience in hotels, retail, catering, product development and fast-growing global restaurant chains, such as The Square, the Savoy, ZUMA, ROKA and Cocomaya.
Alongside Pastry, David’s other passion is teaching. After setting up a private pastry school offering private and group workshops, he gained extensive experience working with the GateWay project. Working with troubled teenagers and teaching them pastry and baking, they were able to enjoy a project outside the standard school curriculum and sell their homemade products.
“I always thrive on developing products and creating something new.”
For the creme patissiere:
- 350g milk
- 50g caster sugar
- 30g cornflour
- 4 egg yolks
- 100g milk chocolate
- 30g dark chocolate (70%)
For the sponge:
- 2x eggs
- 50g caster sugar
- 30g self-raising flour
- 40g cocoa powder
For the ganache:
- 150g whipping cream
- 200g dark chocolate (70%)
For the caramelised nuts:
- 50g peeled hazelnuts
- 35g caster sugar
- Saucepans (medium and small)
- Mixing bowls
- Rubber spatula
- Hand whisk
- Small plastic container
- Stick blender
- Mixing machine with paddle and whisk attachment
- Pipping bag and nozzle
- Silicon mat or parchment paper/greaseproof paper
- Baking tray
- Palette knife
- Wooden spoon
- Rolling pin
- Kitchen j-cloth
All classes may be cancelled up to 72 hours before the start time for a full refund. After this any cancellations are non-refundable. Learn more
Always carry out all transactions through Knowledge Recycled. Never transfer money to the instructors directly. Learn more
You'll need to have access to a laptop, tablet or phone to download and use Zoom (which is what we use to stream the classes) and a good internet connection. All instructions will be provided when your class is booked. Learn more
Have a look at what items you might need to bring along. All classes will be available to join 15 minutes before their start time so you can test your connection, audio and video, and ask any questions. Learn more
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