{"product_id":"buche-de-noel-workshop-kirkland","title":"Bûche de Noël (French Yule Log) Workshop in Kirkland · Saturday, December 12","description":"\u003cp style=\"font-size: 19px; line-height: 1.7; color: #623e2a; margin: 0 0 28px;\"\u003eThe 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.\u003c\/p\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.22em; text-transform: uppercase; color: #b3262a; margin: 0 0 8px;\"\u003eWhat you will make\u003c\/p\u003e\n\u003ch3 style=\"font-size: 24px; font-weight: 400; line-height: 1.3; color: #623e2a; margin: 0 0 12px;\"\u003eChocolate, hazelnut and a little sparkle\u003c\/h3\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.8; margin: 0 0 30px;\"\u003eA 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. \u003cbr\u003eWe 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.\u003c\/p\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.22em; text-transform: uppercase; color: #b3262a; margin: 0 0 8px;\"\u003eSkills you will keep\u003c\/p\u003e\n\u003ch3 style=\"font-size: 24px; font-weight: 400; line-height: 1.3; color: #623e2a; margin: 0 0 12px;\"\u003eThe foundations of French pastry\u003c\/h3\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.8; margin: 0 0 14px;\"\u003eViennese sponge, chocolate ganache, hazelnut praline and pralin: more than one recipe, the building blocks of countless desserts.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.8; margin: 0 0 14px;\"\u003e\u003cstrong style=\"font-weight: 600; color: #623e2a;\"\u003eThe Viennese sponge.\u003c\/strong\u003e 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 \u003ca href=\"\/blogs\/recipes\/homemade-chocolate-hazelnut-spread\" style=\"color: #c6042a;\"\u003ehomemade chocolate hazelnut spread\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.8; margin: 0 0 14px;\"\u003e\u003cstrong style=\"font-weight: 600; color: #623e2a;\"\u003eThe ganache.\u003c\/strong\u003e Silky, glossy and pipeable: the very ganache we use for chocolate truffles, macaron fillings and the classic French chocolate tart.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.8; margin: 0 0 14px;\"\u003e\u003cstrong style=\"font-weight: 600; color: #623e2a;\"\u003eThe hazelnut praline.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.8; margin: 0 0 30px;\"\u003eThen 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.\u003c\/p\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.22em; text-transform: uppercase; color: #b3262a; margin: 0 0 8px;\"\u003eHow it works\u003c\/p\u003e\n\u003ch3 style=\"font-size: 24px; font-weight: 400; line-height: 1.3; color: #623e2a; margin: 0 0 14px;\"\u003eBake together, share the bûche\u003c\/h3\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.75; margin: 0 0 12px;\"\u003e\u003cspan style=\"color: #b3262a;\"\u003e01\u003c\/span\u003e \u003cstrong style=\"font-weight: 600; color: #623e2a;\"\u003eCome as you are.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.75; margin: 0 0 12px;\"\u003e\u003cspan style=\"color: #b3262a;\"\u003e02\u003c\/span\u003e \u003cstrong style=\"font-weight: 600; color: #623e2a;\"\u003eBake side by side.\u003c\/strong\u003e Work in small teams, step by step with Chef Laurence Boris, from roasting the hazelnuts to the final decoration.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.75; margin: 0 0 12px;\"\u003e\u003cspan style=\"color: #b3262a;\"\u003e03\u003c\/span\u003e \u003cstrong style=\"font-weight: 600; color: #623e2a;\"\u003eTake home your bûche.\u003c\/strong\u003e Everyone leaves with a bûche serving 4 to 6, to enjoy at home that evening.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.75; margin: 0 0 30px;\"\u003e\u003cspan style=\"color: #b3262a;\"\u003e04\u003c\/span\u003e \u003cstrong style=\"font-weight: 600; color: #623e2a;\"\u003eTaste and connect.\u003c\/strong\u003e We sit down together for a tasting with hot drinks: a moment to share, talk and ask Chef Laurence all your pastry questions.\u003c\/p\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.22em; text-transform: uppercase; color: #b3262a; margin: 0 0 8px;\"\u003eYour chef\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.8; margin: 0 0 30px;\"\u003e\u003cstrong style=\"font-weight: 600; color: #623e2a;\"\u003eChef Laurence Boris\u003c\/strong\u003e, founder of Pâtisserie Mon Amour, trained in Paris, where she earned France's state professional pastry diploma.\u003c\/p\u003e\n\u003cdiv style=\"background: #F4F1ED; border-left: 2px solid #B3262A; padding: 22px 24px; margin: 0 0 30px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.22em; text-transform: uppercase; color: #b3262a; margin: 0 0 10px;\"\u003eThe details\u003c\/p\u003e\n\u003cp style=\"font-size: 18px; line-height: 1.5; color: #623e2a; margin: 0 0 8px;\"\u003eSaturday, December 12 · 2:00 to 5:00 PM\u003c\/p\u003e\n\u003cp style=\"font-size: 15px; line-height: 1.7; margin: 0 0 10px;\"\u003eWorld in a Dish, 13027 NE 85th Street, Suite 110, Kirkland, WA 98033\u003c\/p\u003e\n\u003cp style=\"font-size: 15px; line-height: 1.9; margin: 0;\"\u003e$159 per person\u003cbr\u003eTasting with hot drinks included\u003cbr\u003eAll ingredients provided\u003cbr\u003eA bûche serving 4 to 6 to take home\u003cbr\u003e16 bakers maximum · Ages 10 and up\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.22em; text-transform: uppercase; color: #b3262a; margin: 0 0 8px;\"\u003eLooking for a gift?\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.8; margin: 0 0 30px;\"\u003eOur \u003ca href=\"\/products\/buche-de-noel-workshop-gift-card\" style=\"color: #c6042a;\"\u003eBûche de Noël Workshop Gift Card\u003c\/a\u003e covers one full seat, and works for any other workshop if December 12 doesn't suit them.\u003c\/p\u003e\n\u003cp style=\"font-size: 11px; letter-spacing: 0.2em; text-transform: uppercase; opacity: 0.7; margin: 0 0 6px;\"\u003eAllergens\u003c\/p\u003e\n\u003cp style=\"font-size: 13px; line-height: 1.7; opacity: 0.75; margin: 0 0 22px;\"\u003eThis 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 \u003ca href=\"mailto:laurence@patisseriemonamour.com\" style=\"color: #c6042a;\"\u003elaurence@patisseriemonamour.com\u003c\/a\u003e, and we will look together at an adjustment that lets you join the workshop.\u003c\/p\u003e\n\u003cp style=\"font-size: 11px; letter-spacing: 0.2em; text-transform: uppercase; opacity: 0.7; margin: 0 0 6px;\"\u003eBooking terms\u003c\/p\u003e\n\u003cp style=\"font-size: 13px; line-height: 1.7; opacity: 0.75; margin: 0;\"\u003eSmall 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.\u003c\/p\u003e","brand":"Patisserie mon Amour","offers":[{"title":"Saturday, December 12 · 2 to 5 PM","offer_id":50677344010378,"sku":null,"price":159.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0703\/1095\/3098\/files\/20261105_223818767_iOSbuche_3ff8423f-c0cb-4732-821b-dc1e509c0c70.jpg?v=1794001738","url":"https:\/\/www.patisseriemonamour.com\/products\/buche-de-noel-workshop-kirkland","provider":"Patisserie mon Amour","version":"1.0","type":"link"}