Christmas Log with Gingerbread and Praline

Ingredients

• 250 g All-purpose flour (Sift with the leavening)
• 8 g Baking powder (Approximately 2 teaspoons)
• 2 c. à café Spice blend (cloves, ginger, cinnamon, four‑spice) (Mix the four spices in equal parts)
• 120 ml Honey (Preferably a mild honey)
• 120 ml Water
• 150 g Brown sugar
• 150 g Unsalted butter (Divided: 100 g for the gingerbread, 50 g for the mousse)
• 1 orange Orange zest (Finely grated zest)
• 200 ml Liquid cream (35% fat)
• 250 g Mascarpone
• 30 ml Amber rum (To add to the cooled syrup)
• 100 g White sugar (syrup)
• 50 ml Water (syrup)
• 150 g Hazelnut praline (Caramel with crushed hazelnuts)
• 250 ml Whole milk
• 50 g Caster sugar for mousse
• 4 Eggs
• 80 g Granulated sugar (for the eggs)
• 30 g Flour (for mousse)
• 20 g Cornstarch
• 200 g 70% dark chocolate (For ribbons and decorations)
• 2 Silicone sheets (Rhodoid type) (To form ribbons and circles)

Instructions

1. Prepare the spice blend

   Mix the cloves, ginger, cinnamon and four‑spice in equal parts (about 2 tsp total).

   Time: PT2M

2. Make the flavored syrup

   In a saucepan, combine honey, water and brown sugar. Bring to a boil while stirring constantly.

   Time: PT5M

   Temperature: 170°C

3. Infuse the spices and butter

   Remove from heat, add the spice blend, orange zest and butter cut into cubes. Cover and let infuse for 20 minutes.

   Time: PT20M

4. Prepare the pan and flour

   Generously butter the cake pan (26‑28 cm x 9 cm). Sift the flour with the baking powder into a large bowl.

   Time: PT5M

5. Incorporate the liquid into the dry

   Pour the liquid mixture into the flour bowl in two batches, sifting through the sieve each time and whisking quickly to avoid lumps.

   Time: PT5M

6. Bake the gingerbread

   Pour the batter into the prepared pan and bake at 170°C for 35 minutes. Check doneness with a knife tip that should come out dry.

   Time: PT35M

   Temperature: 170°C

7. Cool the biscuit

   Remove the cake from the oven, unmold onto a metal rack and let cool completely (about 30 minutes).

   Time: PT30M

8. Cut the base slab

   Using a bread knife, cut a strip 25 cm long, 8 cm wide and 1 cm thick from the cooled biscuit.

   Time: PT5M

9. Prepare the mascarpone cream

   Heat the liquid cream until it simmers, pour over the remaining biscuit, whisk. Add the mascarpone and whisk again until smooth.

   Time: PT10M

   Temperature: 90°C

10. Chill the cream

    Transfer the mascarpone cream to an airtight container and place in the refrigerator until well chilled (about 1 hour).

    Time: PT60M

11. Whisk the chilled cream

    Once cold, whisk the mascarpone cream to obtain a creamy, airy consistency.

    Time: PT5M

12. Form the frozen core

    Pour the whipped cream into the 28 cm silicone mold, smooth the surface with a spatula and place in the freezer until firm (about 30 minutes).

    Time: PT30M

    Temperature: -18°C

13. Prepare the rum syrup

    Mix white sugar and water, bring to a boil for 5 minutes, then let cool. Add the rum once the syrup is at room temperature.

    Time: PT7M

    Temperature: 100°C

14. Prepare the mousseline mousse

    Heat the milk with 50 g sugar until it simmers. Meanwhile, whisk the eggs with the remaining 80 g sugar until the mixture lightens. Sift the flour and cornstarch over the eggs, incorporate. Pour the hot milk over the mixture while whisking, return everything to the saucepan and cook over medium heat until thickened (first bubbles), then an additional 1 minute.

    Time: PT21M

    Temperature: 90°C

15. Incorporate butter into the mousse

    Remove the saucepan from heat, add 50 g unsalted butter (one third of the total butter weight) and mix until fully incorporated.

    Time: PT2M

16. Rest the mousse

    Transfer the mousse to a container, cover and let rest in the refrigerator for 30 minutes to thicken further.

    Time: PT30M

17. Prepare chocolate ribbons

    Melt the dark chocolate in a bain‑marie (or microwave 30 s at a time). Cut silicone strips 2.5 cm wide by 15‑20 cm long, coat with melted chocolate, let partially set, then fold in half and lightly seal by pressing the ends. Place on a sheet and let cool completely.

    Time: PT20M

    Temperature: 45°C

18. Form chocolate semi‑circles

    Spread melted chocolate on a silicone strip, form two disks of 9 cm diameter, let slightly set then cut each disk in half to obtain two semi‑circles.

    Time: PT5M

    Temperature: 45°C

19. Assemble the log

    Brush the biscuit strip with the rum syrup using a pastry brush. Place a layer of praline cream in the center, put the frozen core (mascarpone cream layer) on top, then surround everything with the mousseline mousse using a Saint‑Honoré piping tip to create a wavy effect. Add the chocolate semi‑circles at the ends of the roll and arrange the chocolate ribbons on top after removing the silicone.

    Time: PT15M

20. Final rest

    Place the assembled log in the refrigerator for at least 4 hours (ideally overnight) so the frozen core fully relaxes and flavors meld.

    Time: PT4H

Nutrition Facts

Calories

1030

Protein

12 g

Carbohydrates

80 g

Fat

70 g

Fiber

3 g