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Christmas Yule Log with Praline and White Chocolate Ganache

Recipe by Philippe Etchebest

A traditional Christmas Yule Log, moist with sponge cake, filled with a white chocolate ganache flavored with praline, with caramelized almonds and a light orange syrup. Ideal for impressing your guests during the holiday season.

HardFrenchServes 8

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Source Video
1h
Prep
43m
Cook
12m
Cleanup
1h 55m
Total

Cost Breakdown

Total cost:$14.40
Per serving:$1.80

Critical Success Points

  • Achieve a golden caramel without burning it
  • Incorporate the flour without weighing down the batter
  • Roll the biscuit before it cools completely
  • Obtain a smooth and well‑set ganache

Safety Warnings

  • The caramel is very hot: handle with kitchen gloves.
  • Hot cream can cause burns: pour it slowly and avoid splashing.
  • Gelatin should be handled off the heat to avoid burns.

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