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!
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:
For the sponge:
For the ganache:
For the caramelised nuts: