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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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Similar recipes converted from YouTube cooking videos

A richly flavored, slow‑braised French beef stew that uses three cuts of beef (short ribs, chuck, and shank) for depth, caramelized vegetables, reduced red wine, and a finishing garnish of mushrooms, bacon, and pearl onions. Served over a classic potato puree, this dish balances rustic comfort with restaurant‑level technique.

This recipe details the preparation of hazelnut praline (powder) and hazelnut praline paste, two essential bases for many pastries. You will learn how to roast the nuts, make an amber caramel, coat the nuts, then obtain a fine powder or a smooth paste using a food processor or a Thermomix.

Traditional king cake with frangipane made with store-bought puff pastry, homemade pastry cream and a silky almond cream. Ideal for Epiphany or any gourmand occasion.

Un ceviche frais et original combinant du cabillaud blanc et des pommes de terre primeur légèrement noisettées, relevé de citron vert, coriandre et une pointe de piment de Cayenne. Idéal pour l'été, ce plat se prépare rapidement et se déguste bien frais.

A classic, fluffy vanilla butter cake inspired by the Parisian vibe mentioned in the video. Perfect for celebrations or a simple tea‑time treat, this cake features a tender crumb, subtle vanilla flavor, and a golden crust.

Learn how to make an airy and moist genoise, ideal as a base for entremets, strawberry cakes or tiered cakes. This technical recipe uses a bain‑marie cooking method to achieve a three‑fold volume and a perfect ribbon, then gently folds in melted butter and sifted flour to keep the batter from collapsing.