Praline Rolled Yule Log

Ingredients

• 4 units egg whites (separated, at room temperature)
• 1 pinch salt (fine)
• 1 tablespoon liquid vanilla (about 15 ml)
• 4 units egg yolks (at room temperature)
• 80 g granulated sugar
• 100 g sifted all‑purpose flour (sift before incorporation)
• 170 g praline chocolate (break into pieces to ease melting)
• 300 ml very cold whole liquid cream (keep in refrigerator until whisking)
• 250 g mascarpone (room temperature)
• 50 g crushed praline (about two generous handfuls)
• 1 roll parchment paper (to line the tray)

Instructions

1. Whip the egg whites

   Separate the 4 egg whites into a bowl, add a pinch of salt and whisk until stiff peaks form. Stop, incorporate 1 tablespoon of liquid vanilla, then resume whisking until the whites are very firm.

   Time: PT10M

2. Fold in the egg yolks

   Add the 4 egg yolks one at a time to the whipped whites, gently folding with a spatula to avoid deflating the whites.

   Time: PT2M

3. Add the sugar

   Pour the 80 g of granulated sugar while continuing to whisk until the mixture is smooth and glossy.

   Time: PT2M

4. Fold in the flour

   Sift the 100 g of flour over the mixture and gently fold it in using a spatula, performing folding motions.

   Time: PT3M

5. Prepare the tray and spread the batter

   Line a silicone baking tray (or a regular tray) with parchment paper. Pour the batter and spread it evenly with a spatula.

   Time: PT3M

6. Bake the sponge

   Bake the tray at 180°C for 12 minutes. Monitor the baking: the surface should be lightly golden and the cake should spring back when touched.

   Time: PT12M

   Temperature: 180°C

7. Unmold and roll the sponge

   Remove the sponge from the oven, loosen the edges with a knife, place it on a clean kitchen towel, roll it gently (using the towel) and refrigerate to keep its shape.

   Time: PT5M

8. Melt the praline chocolate

   Melt the 170 g of praline chocolate in a bain‑marie or microwave (30 s, stir, repeat) until smooth.

   Time: PT5M

9. Prepare the praline whipped cream

   In a large bowl, whisk the 300 ml of very cold cream with the mascarpone (250 g) until a very firm whipped cream forms.

   Time: PT5M

10. Combine chocolate and whipped cream

    Fold the whipped cream into the melted chocolate gradually, using a back‑and‑forth motion with the spatula. Never pour hot chocolate directly into the whipped cream.

    Time: PT5M

11. Fill the sponge

    Unroll the cooled sponge, remove the parchment paper, spread half of the praline cream over the entire surface, sprinkle with crushed praline (about two handfuls).

    Time: PT5M

12. Roll the log and chill

    Roll the filled sponge again tightly, then place the log in the refrigerator for at least 15 minutes to set.

    Time: PT15M

13. Decorate the log

    Trim the ends of the log for a neat appearance, spread the remaining praline cream on top, decorate the sides with praline and smooth using a strip of parchment paper.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of egg whites: rehydrated powdered egg whites
• Instead of salt: fine salt
• Instead of liquid vanilla: vanilla extract
• Instead of praline chocolate: milk chocolate + praline
• Instead of mascarpone: 45% fresh cheese

Equipment Needed

• mixing bowl or large bowl
• electric mixer
• silicone spatula
• silicone baking tray or baking sheet
• parchment paper
• oven
• kitchen knife
• clean kitchen towel
• saucepan or bowl for bain‑marie
• kitchen scale

Critical Steps — Do Not Skip

• Whip the egg whites to stiff peaks
• Fold in the flour without over‑mixing
• Precise baking of the sponge (180°C, 12 min)
• Fold the whipped cream into the melted chocolate in the correct direction

Chef Tips from the Video

• Sift the flour to avoid lumps.
• Keep the bowl and whisk in the freezer for 10 minutes before whisking the cream.
• Use a damp parchment paper to smooth the surface without damaging the decoration.

Troubleshooting

Storage

Refrigerator: Keep the log in the refrigerator, covered with plastic wrap, for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator 12 h before serving.

Room temperature: Do not leave at room temperature for more than 2 hours, otherwise the whipped cream will deteriorate.

Make-Ahead Tips

• Bake the sponge the day before and keep it in the refrigerator, wrapped in plastic wrap.
• Prepare the praline whipped cream ahead of time and keep it chilled until use.
• Crushed praline can be prepared and stored in an airtight jar.