This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux. They have chosen a French Yule Log by Flore from Florilege Gourmand. This is different from last year's yule log. It's more like an ice cream cake, whereas last year's was the more traditional--in my mind--rolled cake concoction.
French Yule Log
Element #1
Dacquoise Biscuit (Almond Cake)
Preparation time:
10 mn + 15 mn
for baking
Equipment: 2 mixing bowls, hand
or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15”
jelly-roll pan, parchment paper
Note: You can use the Dacquoise
for the bottom of your Yule Log only, or as bottom and top layers, or if using
a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take
care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same
day you assemble the log to keep it as moist as possible.
Ingredients:
2.8 oz
1.75 oz
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz
- Finely mix the almond meal and the caster sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
- Sift the flour into the mix.
- Beat the eggs whites, gradually adding the granulated sugar until stiff.
- Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
- Grease a piece of parchment paper and line your baking pan with it.
- Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
- Bake
at
350°F
180°C
- Let cool and cut to the desired shape.
Variations on the Almond
Dacquoise listed above:
Hazelnut Dacquoise
Substitute
the same amount of hazelnut meal for the almond meal.
Chocolate Dacquoise
Add
3 tablespoons of sifted unsweetened cocoa powder into the almond meal/caster
sugar mix in Step #1 of the Almond Dacquoise.
Lemon Dacquoise
Add
the zest of 1 Lemon after the flour in Step #2 of the Almond Dacquoise.
Coconut Dacquoise
Substitute
¼ cup of almond meal and add 2/3 cup shredded coconut in Step #1 of the Almond
Dacquoise.
Element #2 Dark
Chocolate Mousse
Preparation time: 20mn
Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula
Note: You will see that a Pate a Bombe is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the crème brulee insert.
In the Vanilla Mousse variation, pastry cream is made to the same effect.
In the Mango Mousse variation, Italian meringue is made to the same effect. Italian meringue is a simple syrup added to egg whites as they are beaten until stiff. It has the same consistency as Swiss meringue (thick and glossy) which we have used before in challenge recipes as a base for buttercream.
The Whipped Cream option contains no gelatin, so beware of how fast it may melt.
Gelatin is the gelifying agent in all of the following recipes, but if you would like to use agar-agar, here are the equivalencies: 8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar.
1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.
Ingredients:
2.5 sheets gelatin or 5g / 1+1/4 tsp powdered gelatin
1.5 oz
1 ½ tsp (10g) glucose or thick corn syrup
0.5 oz
50g egg yolks (about 3 medium)
6.2 oz
1.5 cups (350g) heavy cream (35% fat content)
- Soften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)
2. Make a Pate a Bombe: Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
2a. Cook the sugar, glucose syrup and water on
medium heat for approximately 3 minutes (if you have a candy thermometer, the
mixture should reach 244°F 118°C
2b. Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
2c. Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3. In a double boiler (or one small saucepan in a larger one), heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.
4.
Whip the rest of the cream until stiff. (THIS IS A CORRECTION)
5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in ½ cup (100g) of WHIPPED cream to temper. Add the Pate a Bombe.
6. Add in the rest of the WHIPPED cream (220g) mixing gently with a spatula.
Variations on the Dark Chocolate Mousse listed above:
White Chocolate Mousse
Substitute
the same quantity of white chocolate for the dark chocolate in the mousse
recipe listed above.
Milk Chocolate Whipped Cream ( Chantilly
(Can
be made the day before and kept in the fridge overnight)
2/3 cup (160g) heavy cream 35% fat
7.8 oz (220g) milk chocolate
2 1/3 tsp (15g) glucose or thick corn syrup
1 1/3 cup (320g) heavy cream 35% fat
1. Chop
the chocolate coarsely.
2. Heat
the 160g of cream to boiling and pour over the chocolate and glucose syrup.
3. Wait
30 seconds then stir the mix until smooth. Add the remaining cream.
4. Refrigerate
to cool, then whip up.
Vanilla Mousse
2/3
cup (160g) heavy cream (35% fat content)
2/3
cup (160g) whole milk
1
vanilla bean
4
medium-sized egg yolks
3 oz
3
Tbsp (25g) cornstarch, sifted
4g
/ 2 tsp powdered gelatin or 2 sheets gelatin
1 cup (240g) whipping cream (35% fat content)
Make
a pastry cream:
- Pour the milk and 2/3 cup cream into a
saucepan. Split the vanilla bean in half, scrape the seeds from the
vanilla bean halves into milk and put the vanilla bean in as well.
- Heat to
boiling, then turn the heat off, cover and let infuse for at least 30
minutes. Then remove the vanilla bean.
- Beat the egg yolks with the sugar until white, thick and fluffy.
- Add the cornstarch, beating carefully
to ensure that there are no lumps. While whisking vigorously, pour some of
the milk into the yolk mixture to temper it.
- Put infused milk back on the stove on
medium heat. Pour yolk mixture back into the milk while whisking
vigorously. Keep whisking vigorously until mixture thickens considerably.
- As soon as the mixture starts to boil,
leave on for only 2 more minutes. (The recipe says you should remove the
vanilla bean at this time but in the interest of no one getting burned,
that can be done after you take the pastry cream off the stove.)
- Once removed from the heat, cover the
pastry cream by putting plastic film directly on the surface of the cream
(this prevents it from forming a thick and unappetizing skin as it cools).
Let cool at room temperature.
- Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil). Whisking vigorously, pour the cooled pastry cream over it.
- Whip the 1 cup whipping cream until
stiff and add gradually to the pastry cream (DO NOT WHISK). Blend delicately
with a spatula (DO NOT WHISK).
Mango Mousse
2 medium-sized
egg yolks
2
Tbsp (17g) cornstarch
1/3
cup (80g) whipping cream
7 oz
3.5 oz
1.3 oz
2.5
gelatin leaves or 5g / 2+1/4 tsp powdered gelatin
3.5oz
(100g / ~100ml) about 3 medium-sized egg whites
- Beat the egg yolks with the cornstarch
until thick, white and fluffy.
- Heat the cream in a medium saucepan and
once hot, pour a small amount over the egg yolks while whisking
vigorously.
- Pour the egg yolk mixture back into the
rest of the cream in the saucepan, add the mango puree and cook, stirring
constantly, until it thickens considerably, at least 3-5 mn. Let cool to
lukewarm temperature.
- Make an Italian Meringue: Cook the sugar and water on
medium heat until temperature reaches
244°F
118°C
4a.
Beat the egg whites until foamy. Pour
the sugar syrup into the whites in a thin stream while continuing to whisk vigorously
(preferably with a mixer for sufficient speed). Whisk/beat until cool
(approximately 5 minutes). The meringue should be thick and glossy.
- Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil).
- Put the melted gelatin in a mixing bowl
and, while whisking vigorously, pour the lukewarm mango cream over the
gelatin.
- Carefully blend the Italian meringue
into the mango mixture.
Element #3 Dark Chocolate Ganache Insert
Preparation time:
10mn
Equipment: pan, whisk.
If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.
Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.
Ingredients:
1.75 oz
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)
5 oz
3Tbsp + 1/2tsp (45g) unsalted butter softened
- Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
- While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
- Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
- Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.
Variations on the Dark Chocolate
Ganache Insert listed above:
White Chocolate Ganache Insert
1.75 oz
5 oz
4.5 oz
1.
Make a
caramel: Using the dry method, melt the sugar by spreading it in an even layer
in a small sauce pan with high sides. Heat over medium-high heat, watching it
carefully as the sugar begins to melt. Never stir the mixture. As the sugar
starts to melt, swirl the pan occasionally to allow the sugar to melt evenly.
Cook to dark amber color (for most of you
that means darker than last month’s challenge).
2.
While the
sugar is melting, heat the cream until boiling.
Pour cream into the caramel and stir thoroughly. Be very careful as it
may splatter and boil.
3.
Pour the hot
caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until
smooth.
Dark-Milk Ganache Insert
1.75 oz
4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)
2.7 oz
3.2 oz
3Tbsp + 1/2tsp (45g) unsalted butter softened
1.
Make a
caramel: Using the dry method, melt the sugar by spreading it in an even layer
in a small saucepan with high sides.
Heat over medium-high heat, watching it carefully as the sugar begins to melt.
Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally
to allow the sugar to melt evenly. Cook to dark amber color (for most of you
that means darker than last month’s challenge).
2.
While the
sugar is melting, heat the cream until boiling.
Pour cream into the caramel and stir thoroughly. Be very careful as it
may splatter and boil.
3.
Pour the hot
caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until
smooth.
4.
Add the
softened butter and whip hard and fast (if you have a plunging mixer use it).
The chocolate should be smooth and shiny.
Cinammon-Milk
Ganache Insert
1.75 oz
4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream
A pinch of cinnamon
2.7 oz
3.2 oz
3Tbsp + 1/2tsp (45g) unsalted butter
softened
1.
Make a
caramel: Using the dry method, melt the sugar by spreading it in an even layer
in a small saucepan with high sides. Heat over medium-high heat, watching it
carefully as the sugar begins to melt. Never stir the mixture. As the sugar
starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook
to dark amber color (for most of you that means darker than last month’s
challenge).
2.
Heat the
cream with the cinnamon (use the quantity of cinnamon you want to infuse the
cream, a pinch is the smallest amount suggested) until boiling. Pour cream into
the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3.
Pour the hot
caramel-milk mixture over the milk and dark chocolate. Wait 30 seconds and stir
until smooth.
4.
Add the
softened butter and whip hard and fast (if you have a plunging mixer use it).
The chocolate should be smooth and shiny.
Element #4 Praline
Feuillete (Crisp) Insert
Preparation time: 10 mn (+ optional 15mn if you make lace crepes)
Equipment: Small saucepan, baking sheet (if you make lace crepes).
Double boiler (or one small saucepan in another), wax paper, rolling pin (or use an empty bottle of olive oil).
Note: Feuillete means layered (as in with leaves) so
a Praline Feuillete is a Praline version of a delicate crisp. There are
non-praline variations below. The crunch in this crisp comes from an ingredient
which is called gavottes in French. Gavottes are lace-thin crepes. To our
knowledge they are not available outside of France
If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.
To make 2.1oz / 60g of gavottes (lace crepes - recipe by Ferich Mounia):
1/3 cup (80ml) whole milk
2/3 Tbsp (8g) unsalted butter
1/3 cup – 2tsp (35g) all-purpose flour
1 Tbsp / 0.5 oz
1 tsp (3.5g) granulated sugar
½ tsp vegetable oil
- Heat the milk and butter together until butter is completely melted. Remove from the heat.
- Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
- Grease a baking sheet and spread batter thinly over it.
- Bake
at
430°F
220°C
Ingredients for the
Praline Feuillete:
3.5 oz
1 2/3 Tbsp (25g) butter
2 Tbsp ( 1 oz
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K
- Melt the chocolate and butter in a double boiler.
- Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
- Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.
Variations on the Praline Feuillete (Crisp)
Insert listed above:
Chocolate
Crisp Insert
3.5 oz
1 2/3 Tbsp (25g) unsalted butter
2 Tbsp ( 1 oz
1 oz. (25g) lace crepes or rice krispies or
corn flakes or Special K
1.
Melt the
chocolate and butter in a double boiler.
2.
Add the
praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat
with the chocolate.
3.
Spread
between two sheets of wax paper to a size slightly larger than your desired
shape. Refrigerate until hard.
Coconut
Crisp Insert
3.5 oz
1 oz
1 2/3 Tbsp (25g) unsalted butter
2.1 oz
1.
Spread the coconut on a baking tray and bake for 5-10 minutes at 375°F 190°C
2.
Melt the white chocolate and butter in a double boiler. Stir until
smooth and add the toasted coconut.
3. Add the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.
Element #5 Vanilla Crème Brulée Insert
Preparation time: 15mn + 1h infusing + 1h baking
Equipment: Small saucepan, mixing bowl, baking mold, wax paper
Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...
Ingredients:
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz
1 vanilla bean
- Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
- Whisk together the sugar and egg yolks (but do not beat until white).
- Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
- Wipe
with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule
log/cake) with parchment paper. Pour the cream into the mold and bake at
210°F
100°C
Tartelette says:You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:
- you will get a much nicer mouth feel when it is done
- you will be able to control its baking point and desired consistency much better
- it bakes for such a long time that I fear it will get overdone without a water bath
Now...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.
- Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.
Variations on the Vanilla Crème Brulée insert listed above:
Chocolate Creme Brulée Insert
½ cup + 1 2/3 Tbsp (140g) whole milk
2/3 cup + 1tsp (140g) heavy cream (35% fat content)
1/3 cup (25g) unsweetened cocoa powder
4 medium-sized (72g) egg yolks
1.4 oz
1.
Heat the milk
and cream to just boiling. Add the cocoa powder.
2.
Whisk
together the sugar and egg yolks (but do not beat until white).
3.
Pour the
cocoa milk over the sugar/yolk mixture. Mix well.
4.
Wipe with a
very wet cloth and then cover your baking mold (whatever shape is going to fit
on the inside of your Yule log/cake) with parchment paper. Pour the cream into
the mold and bake at 210°F 100°C
Tartelette says:You can bake it without a water bath since
it is going to go inside the log (the aesthetics of it won't matter as much
since it will be covered with other things)....BUT I would recommend a water
bath for the following reasons:
- you will get a much nicer mouth feel when it is done
- you will be able to control its baking point and desired consistency
much better
- it bakes for such a long time that I fear it will get overdone
without a water bath
Now...since it is baked in a pan and it is sometimes difficult to find
another large pan to set it in for a water bath, even a small amount of water
in your water bath will help the heat be distributed evenly in the baking
process. Even as little as 1 inch will help.
5.
Let cool and
put in the freezer for at least 1 hour to firm up and facilitate the final
assembly.
Element #6 Dark
Chocolate Icing
Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)
Equipment: Small bowl, small saucepan
Note: Because the icing gelifies quickly, you should make it at the last minute.
For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.
Ingredients:
4g / ½ Tbsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder
1. Soften the gelatin in cold water for 15 minutes.
- Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
- Add
to the chocolate mixture. Mix
well.
- Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.
Variations on the Dark Chocolate Icing listed above:
Milk Chocolate Icing
1.5
gelatin sheets or 3g / 1/2Tbsp powdered gelatin
4.2 oz
2
Tbsp (30g) butter
¼
cup (60g) heavy cream (35 % fat content)
1
2/3 Tbsp (30g) glucose or thick corn syrup
1.
Soften the
gelatin in cold water for 15 minutes.
2.
Coarsely chop
the chocolate and butter together.
3.
Bring the
cream and glucose syrup to a boil.
4.
Add the
gelatin.
5.
Pour the
mixture over the chocolate and butter. Whisk until smooth.
6.
Let cool
while checking the texture regularly. As soon as the mixture is smooth and
coats a spoon well (it is starting to gelify), use immediately.
White Chocolate Icing
1.5
gelatin sheets or 3g / 1/2Tbsp powdered gelatin
3.5 oz
2
Tbsp (30g) unsalted butter
1/3
cup ( 90 g
1
2/3 Tbsp (30g) glucose or thick corn syrup
1.
Soften the
gelatin in cold water for 15 minutes.
2.
Coarsely chop
the chocolate and butter together.
3.
Bring the
milk and glucose syrup to a boil.
4.
Add the
gelatin.
5.
Pour the
mixture over the chocolate and butter. Whisk until smooth.
6.
Let cool
while checking the texture regularly. As soon as the mixture is smooth and
coats a spoon well (it is starting to gelify), use immediately.
How To Assemble your French Yule Log
Depending on whether
your mold is going to hold the assembly upside down until you unmold it or
right side up, this order will be different.
THIS IS FOR UNMOLDING
FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap
your mold gently on the countertop after each time you pipe mousse in to get
rid of any air bubbles.
1) Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.
You have two choices
for Step 2, you can either have Dacquoise on the top and bottom of your log as
in version A or you can have Dacquoise simply on the bottom of your log as in
version B:
2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3A) Pipe one third of the Mousse component on the Dacquoise.
4A) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5A) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7A) Pipe the last third of the Mousse component on top of the Praline Insert.
8A) Freeze for a few hours to set. Take out of the freezer.
9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.
10A) Close with the last strip of Dacquoise.
Freeze until the next
day.
OR
2B) Pipe one third of the Mousse component into the mold.
3B) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
4B) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
5B) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
6B) Pipe the last third of the Mousse component on top of the Praline Insert.
7B) Freeze for a few hours to set. Take out of the freezer.
8B) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
9B) Close with the Dacquoise.
Freeze until the next
day.
If you are doing the
assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:
1) Dacquoise
2) Mousse
3) Creme Brulee Insert
4) Mousse
5) Praline/Crisp Insert
6) Mousse
7) Ganache Insert
8) Dacquoise
If you are doing the
assembly UPSIDE DOWN with ONE piece of Dacquoise on the BOTTOM ONLY the order
is:
1) Mousse
2) Creme Brulee Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Ganache Insert
7) Dacquoise
If you are doing the
assembly RIGHT SIDE UP in a springform pan the order is:
1) Dacquoise
2) Ganache Insert
3) Mousse
4) Praline/Crisp Insert
5) Mousse
6) Creme Brulee Insert
7) Mousse
8 OPTIONAL)
Dacquoise
THE NEXT DAY...
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.
