Bûche de Noël
$165 per person
What You'll Learn
By the end of the class, you will:
- Know how to make a jelly-roll style sponge cake that holds its shape
- Be able to pipe and shape meringue mushrooms
About This Class
The Bûche de Noël, also known as a Yule Log, is a favorite European holiday dessert. Styled and shaped like the traditional log burned in the fireplace on Christmas Eve, this festive cake is a wonderful holiday project that makes a show-stopping finale to a holiday meal.
In this class, we’ll make all the components that go into Bûche de Noël: Sponge cake, icing, meringue mushrooms, and all the other little decorations to create your own winter wonderland. After that, the fun continues when we put it all together! We will, of course, have a cake for you to taste in class, but your masterpiece will be packed to take home and show off.
You will bake and decorate your own Bûche de Noël
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
After graduating from Le Cordon Bleu in Paris, France, Christine moved to Boston to test recipes at Cook’s Illustrated / America’s Test Kitchen, to teach children how to cook, and to work for Chef Barbara Lynch at her newly opened demonstration kitchen, Stir. Upon a return to California, Christine became a food editor in the test kitchen at CHOW.com. She is now the food editor at The Kitchn and loves the process of cooking as much as she enjoys eating the finished product.