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December 21, 2021 5:30 PM MT
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.
Zoom ID & Passcode:
889 9507 6170
258115
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 Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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