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Intense Vanilla Praline Rolled Yule Log
A soft, Japanese-style rolled sponge cake soaked in vanilla syrup, filled with a silky white‑chocolate‑vanilla ganache and a homemade almond‑hazelnut praliné. Topped with toasted almond sticks and decorative waves of whipped ganache, this elegant Yule log brings nostalgic vanilla and nutty flavors to your holiday table.
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Cost Breakdown
Critical Success Points
- • Melting white chocolate without scorching
- • Infusing cream with vanilla bean and removing the pod
- • Emulsifying chocolate and cream to a smooth ganache
- • Making a dry caramel and coating toasted nuts quickly
- • Achieving a light, airy batter by folding meringue gently
- • Baking the roll cake just enough to stay flexible
- • Whipping the chilled ganache to soft peaks without over‑beating
Safety Warnings
- • Caramel reaches temperatures above 170 °C; handle with care to avoid burns.
- • Hot cream and melted chocolate can cause severe scalds; use oven mitts.
- • Sharp knives are needed for trimming the rolled cake.
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