Oh my goodness, Christmas baking season is my absolute favorite time of year! When those first crisp days hit Vermont, I immediately start dreaming up desserts that feel special without feeling heavy. Everyone expects that classic rich Chocolate Yule Log, right? But honestly, sometimes those traditional versions can be a little much after a big holiday meal.
That’s why I’m so excited to share my **Hazelnut Praline Yule Log Roll** with you. This version is everything you want in a festive dessert—creamy, crunchy, and deeply nutty—but it achieves that perfect sweet spot between indulgence and balance.
The inspiration for this cake came from a snowy Christmas when I was a teenager, spending the holidays at my aunt’s house up north. I remember walking into the dining room; the table was loaded with cakes, but one stood out: light, shiny, and covered in toasted hazelnuts. It wasn’t heavy; it was glorious!
Over the years, I worked to capture that feeling—that perfect contrast of soft sponge and crunchy sweetness—but built around my philosophy of accessible, feel-good food. My Hazelnut Praline Yule Log Roll gives you that elegant presentation without weighing you down. Trust me, this is the modern Christmas Cake Roll Recipe you need on your table this year!
Why This Hazelnut Praline Yule Log Roll is a Festive Favorite (E-E-A-T Focus)
When it comes to holiday baking, I don’t believe you should have to choose between joy and feeling good afterward. This isn’t just any Yule Log Cake Recipe; it’s crafted for harmony. It offers that show-stopping look without the usual heavy richness you expect from classic Christmas Cake flavors.
- It’s surprisingly light thanks to the Viennese sponge base.
- The flavor profile offers fantastic texture contrast—creamy ganache meets that homemade crunch!
- This is a modern take on tradition that still feels deeply comforting and festive.
Author Expertise: Balancing Flavor and Wellness in Your Hazelnut Praline Yule Log Roll
As a Healthy Living Recipe Developer living right here in Vermont, I blend my nutrition knowledge into every recipe. I focus on making sure indulgent treats, like this beautiful roll, use natural ingredients that still deliver maximum flavor. My goal is simple: create dazzling holiday desserts that support balance, not derail it. You get the delicious complexity of praline without any guilt!
Gathering Ingredients for Your Hazelnut Praline Yule Log Roll
Okay, let’s talk ingredients! Shopping for this Hazelnut Praline Yule Log Roll is half the fun, but precision matters here, especially for that delicate sponge and creamy filing. I’ve broken down the shopping list so you can check off each component easily. Don’t skip the details—like having room-temperature eggs or using full-fat cream. Those little things make a huge difference when you’re aiming for the Best Christmas Cake Recipe contender!
Here’s what you’ll need:
For the Crunchy Hazelnut Praline Crisp:
- 75 g Hazelnut praline paste
- 150 g White chocolate
- *Plus whatever other ingredients you used for the crisp mixture (Note: The instructions imply the praline paste and white chocolate are part of the mixture, but the ingredient list provides only these two items for the crisp; we list what we have!)*
For the Whipped Hazelnut Praline Ganache:
- 300 ml Heavy cream (Must be full-fat—don’t even think about the light stuff!)
- Remaining 75 g Hazelnut praline paste (if applicable, though the recipe seems to reuse paste)
- 150 g White chocolate (Reserved from the crisp list section, or ensure you have enough total for both steps!)
For the Viennese Chocolate Sponge Cake:
- 4 Eggs (make sure they are at room temperature, seriously!)
- 100 g Sugar – granulated
- 1 tsp Vanilla extract
- 60 g Flour – all-purpose
- 30 g Cocoa powder – bitter and unsweetened
Substitutions and Ingredient Notes for the Hazelnut Praline Yule Log Roll
Listen, I know life gets hectic, and sometimes you just don’t have time to whip up a batch of homemade praline crisp. If you’re pressed for time, feel free to reach for a high-quality store-bought praline or crunchy hazelnut brittle! Just crush it up nicely before you use it. It keeps this one of the easier Christmas Cake Roll Recipes!
Now, about that heavy cream for the ganache—it has to be full-fat 35% heavy cream. When you are whipping ganache cold, that fat content is crucial! If you use half-and-half or light cream, your ganache won’t whip up into that airy, stable frosting we need for the filling. It’ll just be soup, and nobody wants a soupy Yule Log! Stick with the heavy stuff here; it’s worth it.
Step-by-Step Instructions for the Crunchy Hazelnut Praline Crisp
We have to start with the texture element, right? This crunchy layer is what keeps our **Hazelnut Praline Yule Log Roll** from being just another soft cake. It’s going to add that amazing snap when you bite into it!
Grab your parchment paper—this is non-negotiable, or you’ll be scraping melted sugar off your counter forever. Place all your designated ingredients (the white chocolate, cream, and praline paste) into a bowl and mix them gently with a sturdy wooden spoon until everything looks completely homogenous and smooth. Don’t overwork it, just get it combined!
Next, you need to spread this mixture out thinly. I mean thin! Aim for about 5 millimeters thick onto your prepared baking sheet, making sure it covers the surface area of your eventual log, so try to get it close to a 10 cm by 30 cm rectangle shape.
Pop that sheet straight into the fridge. It needs time to firm up completely. Once it’s rock-hard, use a large, sharp knife to carefully cut out a piece roughly 10 centimeters wide and 30 centimeters long. That’s the crunchy heart of our roll!
Creating the Whipped Hazelnut Praline Ganache for Your Hazelnut Praline Yule Log Roll
Now we move onto the filling—the creamy, luxurious core of this **Hazelnut Praline Yule Log Roll**! This ganache is what makes the interior so rich yet surprisingly light once whipped up.
First things first: chop your white chocolate finely. I mean really tiny pieces; they melt much faster and smoother that way. Put that chopped chocolate into a sturdy container.
In a small saucepan, combine half of your heavy cream—remember, the full-fat kind!—with that beautiful hazelnut praline paste. Heat this mixture until it just starts to boil. Don’t let it go wild, just bring it to a gentle simmer.
Pour that hot cream mixture right over the white chocolate all at once. Whisk it, dear reader, whisk it until it’s totally smooth, glossy, and free of lumps. Then, stir in the remaining cold heavy cream. Cover the bowl tightly with cling film, making sure the film actually touches the surface of the mixture—this prevents a skin from forming!
This chilling step is crucial for timing your cake assembly! You have two options: you can leave it in the fridge overnight, which I prefer for the best flavor development, or if you’re in a rush, an hour in the freezer will do the trick. When it comes out, it will be very firm, so you have to whip it!
Dump the cold ganache into your stand mixer. Beat it on medium speed for about three minutes. Keep watching it; it will transform from a dense block into a smooth, airy, pipeable ganache. It’s almost magical! If you love roll cakes as much as I do, you might want to check out my recipe for a Raspberry Cake Roll while this chills!
Baking The Viennese Chocolate Sponge Cake For The Hazelnut Praline Yule Log Roll
Preparing the Dry Ingredients and the Baking Sheet
This is where we create the vehicle for all that amazing praline flavor: the Viennese chocolate sponge cake! Getting this right means the difference between a beautiful, tight roll and a cracked mess. Since this cake is so light, we need all the air we can get, so pay close attention to your mixing!
First, combine your flour and bitter cocoa powder in a bowl. Sifting them together is really helpful here; we want zero clumps. Preheat your oven right away to 355°F or 180°C, and have your baking sheet ready with parchment paper laid flat inside. No greasing needed—the paper is our best friend!
Whipping, Folding, and Baking the Sponge
Now for the eggs. Separate those yolks from the whites carefully. You whisk those whites until they form stiff peaks—you know, the kind that stand straight up when you lift the whisk? Set those aside gently.
In a separate bowl, whip your yolks with the sugar and vanilla for about two or three minutes until they look lightened up. Now, here’s the folding part: take just a third of those stiff egg whites and fold them into the yolk mixture to loosen it up. Then, gently sieve in your dry ingredients, folding softly with a spatula. Finish by folding in the rest of the egg whites, keeping everything light and voluminous!
Pour that light, airy batter over the paper and spread it evenly across the entire sheet. Bake this for only 8 to 10 minutes, maximum! You’ll know it’s done because it will be springy to the touch. As soon as it comes out, let it cool just slightly before you carefully peel it off the parchment paper. If you’re looking for another winner in the roll category, you absolutely must try my Velvet Lemon Roll Cake sometime!
Trim the edges lightly to give yourself a nice, professional-looking rectangle, and let it rest for just a few more minutes before we fill it up!
Assembling and Rolling Your Hazelnut Praline Yule Log Roll
This is the moment of truth! You have your lovely, pliable chocolate sponge and your beautifully whipped hazelnut praline ganache waiting. Remember those little strips you trimmed off the sponge earlier? It’s okay if you didn’t trim them perfectly; we are hiding those edges anyway!
Lay your trimmed sponge flat on a new piece of parchment paper—this paper will be your helper for rolling. Take that glorious, airy whipped ganache and spread it evenly across the entire surface. I mean edge-to-edge coverage!
Now, this is important for texture: before you roll, take your pre-cut rectangle of crunchy hazelnut praline crisp and place it about two inches in from the short edge of the cake. This ensures that glorious crunch is right in the middle of your first slice!
Starting from the edge nearest the praline crisp, roll the log up lengthwise. Be gentle but firm! You want it tight, but you don’t want to smash all that beautiful air out of the sponge or the filling. Tuck the ends neatly and then wrap the whole thing up in that clean parchment paper. Into the refrigerator it goes for at least one hour. That chilling time helps the ganache set, locking in your perfect roll shape!
Finishing Touches and Presentation for the Hazelnut Praline Yule Log Roll
Once your log is nice and chilled, it’s time to make it look like the star of the show! Take it out and place it on your serving dish. Now, using any leftover whipped hazelnut ganache, cover the entire exterior of the log. I like to use an offset spatula to create soft, swirling stripes, mimicking the look of bark—but honestly, it looks gorgeous however you do it!
For the finishing pop, sprinkle the top generously with finely grated or shaved dark chocolate. This truly elevates it beyond just regular Log Cakes Ideas! It’s such a stunning, lighter alternative ready for your festive table.
Frequently Asked Questions About Your Christmas Cake Roll Recipes
I know when you bake something this special, you’ll have a few little worries pop up! Baking complicated shapes like the Yule Log can sometimes make us second-guess ourselves. Here are the things I get asked most often about making this **Hazelnut Praline Yule Log Roll** and other Christmas Cake Roll Recipes.
What if my Viennese sponge cake cracks when I roll it?
Oh, trust me, it happens to me too sometimes, especially if I let it cool too long before rolling! If you see a small crack forming when you roll it, don’t panic or try to force it. Just take the log immediately, wrap it back up gently in the parchment paper, and pop it in the fridge for 30 minutes. That time chilling helps the sponge relax and become more pliable. When you take it out later to add the final coating of ganache, the crack will usually be less noticeable, and the final icing will hide anything major!
Can I prepare parts of this Hazelnut Praline Yule Log Roll ahead of time?
Yes! This is one of the best parts of this **Chocolate Log Cake** recipe—it’s great for making ahead. The crunchy praline crisp can be made up to three days in advance and stored in an airtight container at room temperature. The hazelnut ganache *must* be made the day before so it sets properly for whipping. The sponge cake, however, is best baked the same day you assemble it. It gets a little too fragile overnight!
Is this Hazelnut Praline Roll truly a lighter dessert than a traditional Chocolate Yule Log?
Absolutely! That’s the whole point behind this recipe. Traditional **Chocolate Yule Log** recipes often rely on heavy buttercreams or dense fillings. We are using less traditional sugar in the sponge, relying on the natural sweetness of the fruit/praline if we were making other types, and focusing on a light, whipped ganache. Plus, the sponge itself is a Viennese style, which uses air, not just fat, for structure. It results in a beautiful, complex flavor profile for a festive dessert without being overly heavy!
Can I use a different nut, like pecans, instead of hazelnuts?
While I highly recommend the pure hazelnut flavor for this specific recipe—it pairs beautifully with white chocolate—you certainly can substitute! If you use pecans, you’ll get more of an American-style holiday flavor, which is also delicious. If you go that route, just ensure you toast the pecans well before using them in your praline mix to really bring out their oils and flavor!
Storage and Serving Suggestions for This Festive Dessert
Once your gorgeous **Hazelnut Praline Yule Log Roll** is fully frosted, it needs a little rest! Because this isn’t a traditional, heavily sugared frosting, it relies on that chilled ganache to stay firm and lovely. Trust me, you want to keep this dessert refrigerated.
Transfer the finished log onto a serving plate and cover it loosely with plastic wrap or a cake dome—again, make sure the wrap doesn’t smash your beautiful decoration! It will keep perfectly well in the fridge for about three to four days. Honestly, it tastes best on Day 2, once the sponge has had a little time to absorb some of that praline moisture.
When it comes time to serve, pull it out of the fridge about 15 to 20 minutes before you plan to slice it. This lets the ganache soften ever so slightly, making it easier to cut neat slices, and it wakes up the hazelnut flavor beautifully.
For the perfect pairing, this rich yet balanced roll goes wonderfully with a strong espresso or a nice cup of spiced chai. It’s sweet enough that it doesn’t need heavy sauces, letting that praline really shine. Enjoy every slice of this wonderful Festive Dessert!
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Hazelnut Praline Yule Log Roll
- Total Time: 1 hour 55 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and festive take on the traditional Yule Log, featuring a soft chocolate sponge, creamy hazelnut praline ganache, and a crunchy praline layer for balanced flavor and texture.
Ingredients
- 150 g (1 cup) White chocolate
- 300 ml (1 ¼ cups) Heavy cream – divided in 2 – Full fat
- 75 g Hazelnut praline paste
- 4 Eggs – room temperature
- 100 g (½ cup) Sugar – granulated
- 1 tsp Vanilla extract
- 60 g (½ cup) Flour – all-purpose
- 30 g (¼ cup) Cocoa powder – bitter and unsweetened
- One batch Crunchy hazelnut praline
Instructions
- For the Crunchy hazelnut praline: Place all ingredients in a bowl and mix with a wooden spoon until smooth.
- Spread the mixture on a baking sheet covered with parchment paper to a thickness of about 5 mm in the shape of a large rectangle.
- Place in the fridge to firm up the praline crisp then cut with a large knife to obtain a rectangle of about 4 inch / 10 cm wide by 12 inch / 30 cm long.
- For the Whipped hazelnut Praline ganache: Chop the white chocolate finely with a knife and place it in a container.
- Place half of the heavy cream with the praline paste in a saucepan and bring to a boil.
- Pour it all at once over the white chocolate and mix with a wooden spoon or spatula until the mixture is liquid and smooth without lumps.
- Add the other half of the heavy cream and mix, cover with cling film and place in the fridge for one night (or 1 hour in the freezer).
- Before assembling, place the cold ganache in the bowl of a mixer and beat on medium speed for about 3 minutes until you have a smooth ganache.
- For the Viennese chocolate sponge cake: Mix together the cocoa powder and flour in a bowl.
- Preheat the oven to 355°F / 180°C and prepare a baking sheet lined with parchment paper.
- Separate the egg whites from the yolks and whisk them with an electric whisk until stiff and set aside.
- Whisk the egg yolks with the sugar and vanilla for about 2-3 minutes in a bowl.
- Add ⅓ of the stiffly beaten whites and fold in with a spatula.
- Add the dry ingredients, flour and cocoa through a sieve and fold in gently with a spatula.
- Finish by adding the remaining egg whites and fold in gently with a spatula.
- Pour the batter onto your parchment paper-lined baking sheet and spread in an even layer along the length of the sheet.
- Bake for about 8 to 10 min max and let cool slightly for a few minutes.
- Gently peel the soft chocolate sponge off the parchment paper and place it on a clean sheet of parchment paper.
- Trim the edges with a knife to make a straight rectangle and let it cool for a few more minutes.
- Garnish the inside of the chocolate sponge with a layer of whipped ganache spread over the entire surface and roll the log lengthwise as tightly as possible and place in the refrigerator for 1 hour.
- Place the log on a dish or baking tray and cover entirely with ganache and decorate with chocolate shavings.
Notes
- This recipe is for a modern, balanced take on a classic Christmas dessert.
- The recipe emphasizes natural ingredients and achieving a light texture.
- You can substitute the homemade praline with store-bought options if time is limited.
- Prep Time: 45 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 120
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 2
- Protein: 7
- Cholesterol: 150
Keywords: Hazelnut Praline Yule Log Roll, Log Cakes Ideas, Best Christmas Cake Recipe, Christmas Cake Roll Recipes, Chocolate Log Cake, Yule Log Cake Recipe, Christmas Dessert