Christmas Yule Log with Praline and White Chocolate Ganache
Christmas Yule Log with Praline and White Chocolate Ganache is a hard French recipe that serves 8. 350 calories per serving. Recipe by Philippe Etchebest on YouTube.
Prep: 1 hr 20 min | Cook: 23 min | Total: 2 hrs 3 min
Cost: $14.40 total, $1.80 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: vegetarian, contains dairy, contains nuts, low-calorie
Allergens: eggs, milk, almonds, hazelnuts, gluten
Ingredient Substitutions
- Instead of Granulated sugar: Cane sugar
- Instead of Granulated sugar: White sugar
- Instead of Granulated sugar: Cane sugar
- Instead of Granulated sugar: Brown sugar
- Instead of Whole peeled almonds: Hazelnuts
- Instead of Shelled hazelnuts: Almonds
- Instead of All-purpose flour: Wheat flour
- Instead of Butter: Margarine
- Instead of Whole milk cream (35% fat): Heavy cream
- Instead of White chocolate: White milk chocolate
- Instead of Gelatin sheets: Agar-agar (adjusted amount)
- Instead of Fresh orange juice: Orange syrup
Equipment Needed
- Saucepan
- Frying pan
- Electric whisk or mixer
- Mixing bowl
- Silicone spatula
- Baking sheet
- Parchment paper
- Cooling rack
- Food processor (type Bim)
- Cooking thermometer (optional)
- Kitchen brush
- Kitchen scale
- Plastic film or clean kitchen towel (optional)
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- Use room‑temperature eggs for better air incorporation.
- Sift the flour twice for an ultra‑fine texture.
- For a 'snow' effect, dust with powdered sugar just before serving.
Troubleshooting
The caramel burns before coating the dried fruits.
Remove the saucepan from the heat as soon as the sugar turns amber, then add the dried fruits immediately.
The biscuit cracks during rolling.
Lightly moisten the biscuit with orange syrup and roll it while still warm, before it firms up.
The ganache is grainy.
Heat the cream over low heat, add the white chocolate off the heat and stir until the mixture is smooth before adding the praline.
Storage
Refrigerator: Store the log wrapped in plastic film for up to 3 days.
Freezer: Wrap tightly and freeze for up to 1 month.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the praline and ganache the day before and keep them refrigerated.
- The biscuit can be baked a day ahead and stored at room temperature, well covered.
Last updated: August 21, 2026
