On this episode, learn how to make a decadent holiday Yule Log!

An ONN Production in collaboration with French in the Kitchen – http://www.frenchinthekitchen.com/

French Hosts: Francoise Matte and Cecile Penot-Dietrich
Teen Hosts: Sabina Doyle and Calista Lempernesse
Cameras: Veronica Barton, Elena Huegel-Munoz, Ilya Sharonov
Director: Kevin Wetmore
Editor: Edith Moisand

For: 20/25 choux
Preparation : 15mn
Cooking : 45 mn

The dough
4 OZ milk
4 OZ water
1 cup of flour
1 TBSP of sugar
8 TBPS butter
3/4 large eggs
A pinch of salt

Crème Chantilly:
2 cups heavy cream
2 TBSP confectioners’ sugar


In a saucepan mix the water, the milk, the salt, the vanilla extract and the butter cut in pieces. Preheat the oven at 400 F°

Bring to a boil and remove from the heat. Add the flour and mix vigorously with a spatula, put back on a low heat to dry the dough a few seconds. The dough does not stick to the pan.

Then pour the dough in a mixer or in a bowl and add the eggs one by one. The dough must be at the end smooth but not liquid.

Pour the dough into a ziplock bag or a pastry bag, for the swan’s neck, pipe few out S shape on a silpat or a cooking sheet with parchment paper and cook at 425°F for 15 minutes.
For the swan’s bodies, pipe oval choux on a silpat.
Brush some egg yolk on top of each for the color.
Bake for 15 minutes and reduce the temperature to 350°F and continue baking for 20 minutes or until dry.

To shape the swan, cut off the top third of each body and cut an half to make the wings.
Pipe the cream into the body, add the wings and neck, then sift confectioners’ sugar.

This video was created in coordination with Arlington Community Media, Inc. in Arlington, MA. ACMi is dedicated to providing an electronic forum for the free exchange of information and ideas which reflect the talents, skills, interests, concerns, and diversity of the Arlington, Massachusetts community.

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