Bûche de Noël (French Yule Log) Workshop in Kirkland · Saturday, December 12

The real French bûche de Noël, the French Yule log, made with your own hands, and the skills to make it again and again for the people you love.

What you will make

Chocolate, hazelnut and a little sparkle

A chocolate hazelnut bûche, entirely from scratch: roast hazelnuts into your own praline paste and crunchy pralin, bake a light Viennese sponge and roll it while hot, fill and pipe a ganache made with Valrhona Caraïbe 66% dark chocolate, then finish with sugar-frosted cranberries.
We work with Valrhona, the French chocolate crafted since 1922 and trusted by pastry chefs around the world, because a great bûche starts with great chocolate.

Skills you will keep

The foundations of French pastry

Viennese sponge, chocolate ganache, hazelnut praline and pralin: more than one recipe, the building blocks of countless desserts.

The Viennese sponge. A perfect base for easy homemade desserts and afternoon treats, made with simple, natural ingredients. Light and airy, with a texture nothing else quite matches, and remarkably easy to handle. Rolled while hot, it becomes any rolled cake you can imagine, filled with a ganache (chocolate, vanilla, caramel or praline), a fruit jam, or our homemade chocolate hazelnut spread.

The ganache. Silky, glossy and pipeable: the very ganache we use for chocolate truffles, macaron fillings and the classic French chocolate tart.

The hazelnut praline. One of the great foundations of French pastry: the very praline that fills the Paris-Brest, layers the Trianon chocolate cake, and flavors praline macarons and chocolate bonbons. Its crunchy cousin, the pralin, adds texture to entremets and tarts.

Then make your Bûche again for your holiday table, your way: a raspberry confit in place of the praline, a ganache scented with vanilla or orange zest, a chestnut cream filling. The same bases work for them all.

How it works

Bake together, share the bûche

01 Come as you are. On your own, with a friend, your partner, your family, or a child aged 10 and up. Some come for the love of pastry, others for a festive afternoon or a taste of French holiday traditions. Everyone has a place at the table.

02 Bake side by side. Work in small teams, step by step with Chef Laurence Boris, from roasting the hazelnuts to the final decoration.

03 Take home your bûche. Everyone leaves with a bûche serving 4 to 6, to enjoy at home that evening.

04 Taste and connect. We sit down together for a tasting with hot drinks: a moment to share, talk and ask Chef Laurence all your pastry questions.

Your chef

Chef Laurence Boris, founder of Pâtisserie Mon Amour, trained in Paris, where she earned France's state professional pastry diploma.

Looking for a gift?

Our Bûche de Noël Workshop Gift Card covers one full seat, and works for any other workshop if December 12 doesn't suit them.

Allergens

This recipe contains wheat (gluten), eggs, milk and tree nuts (hazelnuts), and the chocolate may contain traces of soy. If you have an allergy or a dietary need, please contact me personally at laurence@patisseriemonamour.com, and we will look together at an adjustment that lets you join the workshop.

Booking terms

Small groups by design: this workshop runs with 9 to 16 bakers. Should fewer than 9 be booked by Friday, November 27, you will receive a full refund. Cancellations requested at least 7 days in advance (by Saturday, December 5) are fully refunded. No refunds, credits, or rescheduling within 7 days of the workshop.