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
Scale
- 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