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December 21, 2021 5:30 PM
180 mins
Live Class
On-Demand Class
$ 50.00 CAD
plus tax
The Bûche de Noël (aka Yule Log) is a French Christmas classic. Join Larry Harris for this virtual baking class and learn to make your own homemade roulade cake, filled and covered with a chocolate icing and decorated to resemble a log, then finished with meringue mushrooms, berries and icing sugar snow. Larry's class will take you through every step of creating your own Bûche de Noël, so that you end your class with a Yule Log that is ready to serve at your Christmas table this year.
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Ingredients for Yule Log: Unbleached Flour, Butter, Dark chocolate, Vanilla Extract, Eggs, Sugar, Instant Espresso Powder, Baking Powder, Baking Soda, Salt, Whipping Cream, Cream of Tartar, Dutch Process Cacoa Powder, Orange Zest
Speciality Equipment: Stand Mixer with Whisk Attachment, Offset Spatula, Piping bag with 1/4-inch and 1/2-inch round tips
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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