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 current cooking classes is 2 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.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 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, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
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.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, 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.