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Yule log with hazelnut praline

1h15

30 min.

8 pers.

Impress your guests with this hazelnut praline yule log. A festive, gourmet dessert, combining the crunch of praline and the sweetness of hazelnuts.

Les produits utilisés

Ingrédients

For the biscuit:

125 g sugar
125 g flour
4 eggs

For the cream :

20 cl full cream
200 g pralinoise

For the decoration:

125 g Maître Prunille hazelnut kernels
Icing sugar for dusting

Steps

To begin, prepare the sponge cake by preheating the oven to 180°C. Mix the sugar and whole eggs in a bowl. Place the bowl over a simmering bain-marie and beat with an electric mixer until the mixture becomes frothy, swells and triples in volume. Remove the bowl from the heat and continue beating until the mixture cools completely. Sift the flour over the top and fold in gently with a spatula.

Pour the mixture onto a baking tray lined with baking parchment and bake for about 10 minutes, checking with the tip of a knife. Unmould the biscuit onto a slightly damp cloth as soon as it comes out of the oven, roll into a log and leave to cool.

Meanwhile, prepare the cream. Melt the praline chocolate in a bain-marie, then leave to cool. Whip the cream until stiff and gently fold in the melted chocolate using a spatula.

Unroll the cooled biscuit, spread half the cream over it, roll it up tightly and wrap the log in cling film.

❄️ Leave to rest in the fridge for at least 4 hours. Remove the cling film, cover the log with the remaining cream, sprinkle with the chopped hazelnuts and chill until ready to serve.

Enjoy! 😋