Christmas Log with Gingerbread and Praline
Recipe by Chef Sylvain - Long Live Pastry!
A festive Christmas log combining the spiced aroma of gingerbread, the creamy sweetness of mascarpone and the richness of a praline mousseline mousse, all decorated with ribbons of dark chocolate. Ideal for the holidays, it requires several preparation, resting and assembly steps, but the result is worth every minute spent in the kitchen.
HardFrenchServes 8
Printable version with shopping checklist
Source Video
7h 54m
Prep
1h 18m
Cook
1h 6m
Cleanup
10h 18m
Total
Cost Breakdown
Total cost:$17.10
Per serving:$2.14
Critical Success Points
- • Spice infusion for 20 minutes
- • Baking the gingerbread (35 min at 170°C)
- • Resting the frozen core in the freezer (30 min)
- • Assembly of the log with the various creams
- • Final rest of 4 hours in the refrigerator
Safety Warnings
- • Be careful with boiling liquids (syrup, cream)
- • Handle the rum off the heat to avoid flames
- • Use gloves or a towel when handling hot chocolate
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