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Holiday Baking Class: Yule Log (Bûche de Noël)

Let's get together and bake a French holiday tradition! Come learn the how to bake the traditional and classic Yule log cake. You will learn through hands-on ...

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Holiday Baking Class: Yule Log (Bûche de Noël)
San Francisco, CA, United States
(27)
2 h
Host's Venue
This event is available only at the host's venue. Please book from the available dates listed.
3 - 100 Guest(s)

Let's get together and bake a French holiday tradition! Come learn the how to bake the traditional and classic Yule log cake. You will learn through hands-on experimentation how to make this delicious rolled sponge cake. You will learn how to make the mousse sabayon, which is one of the key parts of this delicious holiday treat. I will show you how to set up this holiday tradition, so that you can impress your friends and family at home! The Yule log has been a holiday tradition since the 19th century, and I will pass on generations of knowledge about the dessert in this class. Make this your most memorable holiday season yet with a special homemade dessert!

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Your Host:
Jean-Yves
40  Years of Pastry Making Mastery
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Chef Jean-Yves Duperret is a French pastry chef based in San Francisco, CA. More than 40 years of experience enabled him to master the fine art of pastry making. He has baked for important personnels such as presidents, mayors, and special celebrities. He is also famous for his best selling book "La Nouvelle Patisserie." He has toured 12 cities with William Sonoma. He expresses his creativity and expertise through masterpiece cakes commissioned by companies, private individuals as well as celebrities. As an experienced owner and former chef of five pastry shops, he offers consulting services to help bakeries and pastry shops owners to improve business efficiency and bottom line. When he’s not making a demonstration in the Silicon Valley, you can find Chef Jean-Yves in his kitchen teaching the art of French pastry to patisserie lovers.
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Holiday Baking Class: Yule Log (Bûche de Noël)
Hosted by Jean-Yves Duperret
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