Cooking Class: Christmas Chocolate Yule Log with Clementine Haxby

Cooking Class: Christmas Chocolate Yule Log with Clementine Haxby


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Join chef and baker Clementine Haxby for a taste of Christmas, whether you’re learning a new skill from scratch, or refining an age-old tradition. In this hands-on cooking class, we will turn our attention to the traditional Christmas chocolate Yule log as we don our bakers' hats. We'll also try our magic at a Christmas meringue, perfect for an outing over this festive period.

The Yule log is a traditional dessert, typically served near or around Christmas. It is thought that the tradition dates back to Norway, before Medieval times when people would select a Christmas tree, bring it into their homes, and place the largest end into the fire. The fire would keep going for days as the whole tree would eventually burn. Today, this tradition is kept alive in many parts of the world, especially in Belgium, France, Switzerland, Canada, Lebanon, Syria, and several former French colonies such as Vietnam, as well as the United Kingdom and Spain.

Whether you come from a family of chefs or novice cooks, there is something different about Christmas food - something that brings even the wariest of bakers to the oven. While the Christmas of 2020 will no doubt be different to many that came before it - perhaps we are away from family, from friends, or from the home we’ve always woken up to on Christmas Day - cooking is something in which we can find consistency and something we can enjoy together, even in distance.

In this seminar, Clementine will demonstrate and bake alongside you a beautiful meringue wreath, fit to adorn any Christmas table and the classic (and deliciously indulgent) chocolate Yule log. This is a ready treat for those loved ones who just can’t stand Christmas cake.

With a degree in Art History, Clementine combines a passion for food with history and aesthetics, coloring her cooking classes with the exploration of the culinary origins and traditions of the food participants will cook together, and the demonstration of stunning food presentation.

For the meringue:

  • 5 egg whites 
  • 1.25 cups (300 grams) caster Sugar
  • 2.5 cups (600 ml) softly whipped cream (cream doubles in weight when whipped)
  • Seeds of 1/2 a pomegranate
  • Berries for decoration

For the yule log:

  • 5 eggs
  • 6 oz (175 grams) best-quality dark chocolate (52%)
  • 3/4 cup (175 grams) caster Sugar
  • 1.25 cups (175 grams) double Cream
  • 1-2 tbsp rum
  • Icing Sugar for dusting
  • 12 oz dark chocolate (for the ganache)
  • 1 cup heavy cream  (for the ganache)

In the summer of 2019, Clementine Haxby left a career in Digital Marketing in order to pursue her interest for food and hospitality, completing the Ballymaloe 12 Week Diploma in December 2019. Having studied Art History at the University of Oxford, Clementine combined her passion for design, tradition and baking to found a bespoke cake business, Clementine's Cakes, during the 2020 lockdown. Further to this, she works as a freelance chef, food entrepreneur, recipe developer, nutritionist, and personal trainer. Her personal passion lies in the exploration of the connection between food and memory, celebrating the nostalgia of taste, and the beauty of simple, delicious and seasonal eating.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

Customer Reviews

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L
L.
Entertaining and helpful class
M
M.
Christmas Yule Log

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
L
L.
Entertaining and helpful class
M
M.
Christmas Yule Log