All photos by Lauren Weisenthal
Leading up to Christmas, I’ve been doing some new techniques posts over at Serious Eats. There are some slideshows to help folks through the process of making a classic French yule log cake, the Bouche de Noel.
My favorite part of this cake is, of course, the mushroom meringues. I love Maida Heatter’s recipe in her Book of Great Desserts.
Speaking of Christmas candy, I also had a lot of fun messing around with recipes for torrone, the Italian nougat candy. Watch for that recipe over on Serious Eats on Monday. Merry, Happy!