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Chestnut and Praline Yule Log

Recipe by Chef Sylvain - Long live pastry!

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.

HardFrenchServes 8

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Source Video
5h 20m
Prep
29m
Cook
42m
Cleanup
6h 31m
Total

Cost Breakdown

$24.20
Total cost
$3.03
Per serving

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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