Christmas Yule Log with Praline and White Chocolate Ganache

Ingredients

• 200 g Granulated sugar (For the sponge)
• 150 g Granulated sugar (For the caramel and praline)
• 100 g Granulated sugar (For the spun almond syrup)
• 50 g Granulated sugar (For the orange syrup)
• 50 ml Water (For the caramel)
• 150 g Whole peeled almonds (For the praline and spun almonds)
• 50 g Shelled hazelnuts (For the praline)
• 100 g All-purpose flour (Sift before incorporating into the sponge)
• 30 g Butter (To lightly grease the pan)
• 4 Whole eggs (For the sponge)
• 4 Egg yolks (For the ganache mousse)
• 4 Egg whites (For the sponge meringue)
• 300 ml Whole milk cream (35% fat) (For the ganache)
• 200 g White chocolate (Cut into pieces)
• 2 Gelatin sheets (Soaked in cold water then drained)
• 100 ml Fresh orange juice (For the orange syrup)
• 1 pinch Salt

Instructions

1. Caramel and praline

   In a saucepan, melt 150 g of sugar with 50 ml of water over medium heat until a golden caramel forms. Immediately add the almonds and hazelnuts, stir quickly, then pour the hot caramel over the dried fruits. Let it harden completely before blending.

   Time: PT15M

2. Sponge preparation

   Separate the eggs: place 4 whole eggs and 4 yolks in a bowl, add 200 g of sugar and whisk with the mixer until a ribbon consistency is achieved. In a second bowl, beat the 4 egg whites with a pinch of salt until stiff peaks, incorporating the sugar in two additions. Sift the flour and gently fold it into the egg‑sugar mixture, then add the meringue by lifting the batter.

   Time: PT15M

3. Biscuit baking

   Preheat the oven to 180 °C. Spread the batter evenly on a baking sheet lined with lightly buttered and floured parchment paper. Bake 8 to 10 minutes until the biscuit is lightly golden. Remove, place on a rack and let cool.

   Time: PT10M

   Temperature: 180°C

4. Praline mixing

   Once the caramel has hardened, break it into pieces and place in the food processor. Process until a smooth, homogeneous paste (praline) is obtained. Reserve 100 g for the ganache, the rest can be used for decoration.

   Time: PT5M

5. Spun almonds

   Prepare a syrup with 100 g of sugar and 50 ml of water, bring to a boil. Dip the almonds into the syrup, stir, then repeat the operation three times to fully coat each almond. Spread the almonds on a parchment-lined sheet and bake 6 to 8 minutes until golden and crunchy.

   Time: PT18M

   Temperature: 180°C

6. Orange syrup

   Mix 100 ml of fresh orange juice with 50 g of sugar. Heat over low heat until lightly reduced (about 5 minutes). Let cool.

   Time: PT5M

7. White chocolate and praline ganache

   Heat 300 ml of cream until it simmers. Off the heat, add 200 g of chopped white chocolate, let melt while stirring. Incorporate 2 pre‑drained gelatin sheets, then add 100 g of praline. Mix until a smooth cream forms, let cool to room temperature then refrigerate for 1 hour to firm up.

   Time: PT15M

8. Yule log assembly

   Moisten the cooled biscuit with the orange syrup using a brush. Spread the cooled ganache evenly over the entire surface. Gently roll the biscuit using the parchment paper, tighten slightly and place in the refrigerator for at least 30 minutes.

   Time: PT15M

9. Final decoration

   Remove the log from the refrigerator, place it on a serving platter. Sprinkle the spun almonds around the roll, then lightly dust with powdered sugar (snow). Serve immediately or keep chilled until serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g