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Chestnut and Praline Yule Log
Festive log made with chestnut and hazelnut biscuit, silky chestnut mousse, rum‑marinated raisins and crunchy praline, decorated with almond tiles. Ideal for the holiday season.
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Cost Breakdown
Critical Success Points
- • Whisk egg yolks and sugar until fully pale.
- • Fold in dry ingredients without breaking air bubbles.
- • Bake the biscuit: watch the colour to avoid drying out.
- • Fully dissolve gelatin in the chestnut cream.
- • Mousse assembly: fold in the whipped cream delicately.
- • Freeze for at least 4 hours before unmoulding.
Safety Warnings
- • Handle the oven at 180 °C with care to avoid burns.
- • Melted chocolate can be very hot; avoid splatters.
- • Use the kitchen torch at a safe distance from the face and flames.
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