Nutella and Hazelnut Yule Log

Ingredients

• 150 g Whole hazelnuts (to toast for 15 min at 160 °C)
• 4 Eggs (separate the whites from the yolks)
• 150 g Granulated sugar (divided into two equal parts for whites and yolks)
• 120 g All‑purpose flour (sift)
• 30 g Unsweetened cocoa powder (sift together with the flour)
• 30 g Melted butter (let cool slightly before incorporating)
• 200 ml Whole milk cream (heat before pouring over the chocolate)
• 200 g Pâtissier milk chocolate 40 % cocoa (break into small pieces)
• 100 g Nutella (or hazelnut spread) (for the ganache core)

Instructions

1. Toast the hazelnuts

   Preheat the oven to 160 °C. Spread the hazelnuts on a baking sheet lined with parchment paper and toast for 15 minutes, stirring halfway through.

   Time: PT15M

   Temperature: 160°C

2. Separate the eggs

   Separate the whites from the yolks into two separate bowls.

   Time: PT2M

3. Whisk the egg whites

   Add 75 g of sugar to the whites and whisk until stiff, glossy peaks form.

   Time: PT2M

4. Whisk the yolks

   In the other bowl, whisk the yolks with the remaining 75 g of sugar until the mixture lightens and becomes frothy.

   Time: PT2M

5. Sift the dry ingredients

   Sift the flour and cocoa together into a bowl, trapping one within the other to prevent cocoa from escaping.

   Time: PT1M

6. Fold the dry ingredients into the whites

   Using a spatula, gently fold the flour‑cocoa mixture into the whipped whites, lifting the batter to keep the air.

   Time: PT2M

7. Add the yolk mixture

   Fold the yolk‑sugar mixture into the whites gently until a homogeneous batter forms.

   Time: PT1M

8. Bake the rolled biscuit

   Spread the batter onto a parchment‑lined sheet, level to an even layer (about 5 mm thick) and bake for 10 minutes at 160 °C.

   Time: PT10M

   Temperature: 160°C

9. Cool the biscuit

   Remove the biscuit from the oven, place it immediately under a clean kitchen towel to retain moisture, then let cool completely (about 20 minutes).

   Time: PT20M

10. Prepare the milk chocolate ganache

    Heat the cream until it simmers (about 2 minutes). Meanwhile, break the chocolate into pieces. Pour the hot cream over the chocolate, let rest for 1 minute then stir until a smooth ganache forms.

    Time: PT3M

11. Cool the ganache

    Transfer the ganache to a container, cover and refrigerate for 30 minutes until it thickens slightly.

    Time: PT30M

12. Aerate the ganache

    Remove the cooled ganache and whisk with a mixer for 5 minutes until a light, airy texture is achieved.

    Time: PT5M

13. Fold in the Nutella

    Add the Nutella to the aerated ganache and mix for 2 minutes until a rosy color and spreadable flavor develop.

    Time: PT2M

14. Shape the log

    Place the cooled biscuit on a sheet of parchment, spread a generous layer of ganache in the center, then roll gently, tightening slightly to form a cylinder.

    Time: PT5M

15. Cover the log

    Spread the remaining ganache over the entire surface of the log, smooth with a spatula and sprinkle with crushed toasted hazelnuts.

    Time: PT5M

16. Finishing and rest

    Wrap the log in cling film and chill for at least 30 minutes before serving.

    Time: PT30M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g