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+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.